Mango Sticky Rice Pudding
This luscious mango dessert layers sweet coconut sticky rice with fresh ripe mango slices and a silky coconut cream drizzle — a stunning Thai-inspired treat at just 320 calories per serving.
20m
4
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Ingredients
- 1 1/2 cups glutinous (sweet) rice
- 1 3/4 cups full-fat coconut milk, divided
- 3 tablespoons granulated sugar, divided
- 1/4 teaspoon fine sea salt, divided
- 2 large ripe Ataulfo or Alphonso mangoes, peeled and sliced
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh mint leaves, for garnish
Instructions
- 1
Soak the Rice
Rinse the glutinous rice under cold water until the water runs mostly clear. Place the rice in a bowl, cover with cold water by at least 2 inches, and soak for a minimum of 4 hours or overnight at room temperature. Drain thoroughly before cooking.
- 2
Steam the Rice
Line a bamboo or metal steamer basket with a dampened cheesecloth or a single layer of dampened parchment paper. Spread the soaked, drained rice in an even layer. Steam over boiling water for 25 to 30 minutes, flipping the rice halfway through, until the grains are tender, glossy, and slightly translucent. Remove from heat.
- 3
Make the Coconut Soaking Sauce
While the rice steams, combine 1 1/4 cups of the coconut milk, 2 tablespoons of the sugar, and 1/8 teaspoon of the salt in a small saucepan over medium-low heat. Stir gently until the sugar fully dissolves, about 2 to 3 minutes. Do not boil. Remove from heat and stir in the vanilla extract.
- 4
Season the Rice
Transfer the hot steamed rice to a wide mixing bowl. Pour the warm coconut soaking sauce over the rice and gently fold to combine. Cover the bowl with a clean kitchen towel or plastic wrap and let the rice absorb the coconut sauce for 15 to 20 minutes. The rice will soak up most of the liquid and become wonderfully creamy.
- 5
Make the Coconut Cream Topping
In a separate small saucepan, combine the remaining 1/2 cup coconut milk, 1 tablespoon sugar, and 1/8 teaspoon salt over medium heat. In a tiny bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth, then pour into the saucepan. Stir constantly over medium heat for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and let cool for 5 minutes.
- 6
Prepare the Mango
Peel both mangoes and cut the flesh away from the pit. Slice each mango lengthwise into thin, even slices about 1/4-inch thick. Arrange slices on a clean plate. For extra presentation, fan the slices out in a curved arc or use a mandoline for uniformly thin pieces.
- 7
Assemble and Serve
Mold a generous portion of coconut sticky rice into a rounded mound in the center of each serving plate or bowl using a small bowl or ring mold. Arrange the fresh mango slices gracefully alongside the rice. Drizzle the warm coconut cream topping generously over both the rice and mango. Garnish with toasted sesame seeds and a sprig of fresh mint. Serve immediately while the rice is still warm or at room temperature.
Chef's Tips
For the best mango dessert experience, choose mangoes that yield slightly to gentle pressure and smell fragrant at the stem — overripe or underripe mango will dramatically affect the final flavor. Ataulfo (honey) mangoes are ideal for their buttery, fiberless flesh. If you don't have a steamer, you can cook the soaked rice in a rice cooker on the white rice setting with 1 cup water, then proceed with the coconut soaking step. Leftover sticky rice can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in the microwave with a splash of coconut milk to restore creaminess.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this mango sticky rice pudding
How long does it take to make Mango Sticky Rice Pudding?
This recipe takes 50 minutes total time, including 20 minutes prep time and 30 minutes cooking time.
How many servings does this Mango Sticky Rice Pudding recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Mango Sticky Rice Pudding recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Mango Sticky Rice Pudding recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this mango sticky rice pudding ahead of time?
Yes! You can prepare this mango sticky rice pudding up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover mango sticky rice pudding?
Store leftover mango sticky rice pudding covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with mango sticky rice pudding?
This mango sticky rice pudding pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze mango sticky rice pudding?
Yes, this mango sticky rice pudding freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.