Mango Sticky Rice with Coconut Cream

A classic Thai dessert featuring sweet sticky rice, fresh mango, and creamy coconut milk. Perfect as a refreshing and comforting finish to a spicy Thai meal, especially green curry.

Prep Time

15 minutes

Total Time

45 minutes

Calories

620

Level

Easy

Yields

4 servings

Cost

£1.39

Season:

🌍 Year-round

Meal Type:

Dinner•Dessert

Cuisine:

Indian•Thai

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupGlutinous Rice (Sweet Rice)(Also known as sticky rice.)

£1.20

1cupWater(For soaking the rice.)

1canCanned Coconut Milk(Full-fat coconut milk recommended for richness.)

£1.50

0.3cupGranulated Sugar(Or coconut sugar for a more authentic flavor and vegan option.)

£0.10

0.3teaspoonSalt(Enhances the sweetness.)

2mediumRipe Mango(Choose ripe and sweet mangoes, such as Ataulfo or Honey mangoes.)

£2.50

1tablespoonSesame Seeds(Optional, for garnish.)

£0.25

Total Cost

£5.55

£1.39 per serving

The Method

1
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in 1 cup of water for at least 4 hours, or preferably overnight. This softens the rice and helps it cook evenly.
2
Drain the soaked rice and place it in a rice cooker or a steamer lined with cheesecloth. If using a rice cooker, add enough water to cover the rice. If steaming, steam for about 20-30 minutes, or until the rice is cooked through and sticky.
3
While the rice is cooking, prepare the coconut cream sauce. In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar and salt are dissolved. Do not boil.
4
Once the rice is cooked, gently fluff it with a fork. Pour about half of the coconut cream sauce over the rice and stir to combine. Let the rice absorb the sauce for about 10-15 minutes.
5
Peel and slice the mangoes. Divide the sticky rice among serving plates. Top with the sliced mangoes and drizzle with the remaining coconut cream sauce. Garnish with sesame seeds, if desired. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (325g)

620 kcal / 2594 kJ

Carbs

90g

35% of RDA

Fat

28g

40% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

45 g

50% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, use full-fat coconut milk and let the rice soak up the coconut sauce for longer.

If you don't have a rice cooker, you can cook the rice in a pot on the stovetop. Bring the rice and water to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed and the rice is cooked through.

To reheat the sticky rice, gently steam it or microwave it with a splash of water to prevent it from drying out.

Adjust the amount of sugar to your preference depending on the sweetness of the mangoes.

Toast the sesame seeds for enhanced flavor and aroma.

Cooking Equipment

Rice Cooker or Pot

Steamer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Thai Green Curry with Tofu and Vegetables

A flavorful and aromatic Thai green curry, perfect for a quick and satisfying lunch. This vegetarian version features crispy tofu and a variety of fresh vegetables simmered in a creamy coconut milk broth. Served with fluffy jasmine rice.

45 minutes

4 servings

Medium

"Pairs perfectly with this dessert"

Starter

Fresh Spring Rolls with Peanut-Hoisin Dipping Sauce

Light and refreshing spring rolls filled with crisp vegetables and served with a savory-sweet peanut-hoisin dipping sauce. Perfect as a starter or light lunch.

20 minutes

4 servings

Easy

"These light and refreshing spring rolls offer a delightful contrast to the richness of the green curry. The crisp vegetables and delicate rice paper provide a textural counterpoint, while the peanut-hoisin sauce introduces a savory-sweet element that complements the curry's spice and coconut milk base, stimulating the appetite without being too heavy."