Sticky Rice with Mango

Made with just a few ingredients, this Sticky Rice with Mango is a deliciously simple treat! It makes for a healthy dessert, and it's great for an afternoon snack, too. You may be tempted to have it for breakfast, as well! This Thai inspired recipe is super easy to make, and it's vegan and gluten free.

Sticky Rice with Mango for Dessert

A few years ago I taught a small group class for a wonderful family with a new vegan in their mist. (How nice of them to want to learn more about veganism and support their family member! My relatives weren’t quite as tolerant of my dietary change back in the day.) They asked if I could make some Thai dishes. I love Thai food, so of course I said yes.

When putting together classes, I usually like to make an appetizer or two, a main dish, and a dessert. I had plenty of Thai-inspired appetizers and main dishes in my repertoire, but I’ve never made a Thai dessert.

I’ve enjoyed things like sticky rice and fried bananas when dining in Thai restaurants, so I hit the internet to start planning something. I settled on Sticky Rice with Mango, and I took what I found online and created my own recipe.

I did a test run of my new recipe with Dennis and he loved it. More than I expected him to. He said if we were in a restaurant he would have ordered seconds, and the next day he told me that he was raving about it to his coworkers. He's since become a sticky rice addict.

What is Sticky Rice?

Sticky rice is also called sweet rice or glutinous rice, and it's used in a lot of Asian cooking. It's a rounded grain that sticks together when cooked due to the lack of the starch amylose.

Before cooking sticky rice, it's best to soak it or rinse it well. This will help soften the outer shell and help cut down on cooking time. It also helps improve the rice's flavor.

Types of sticky rice include black and purple sticky rice, Japanese sweet rice, and Thai sticky rice. Sushi rice is considered sticky, because it's sticker than basmati and jasmine, but it's not as glutinous as true sticky rices.

I DID use sushi rice to make the rice shown in these photos and it worked really well. Why did I use it? Because that's all the grocery store had.

What You Need

You only need a few ingredients to make this recipe!

• Sweet sticky rice
• Coconut milk
• Agave or maple syrup
• Salt
• Cornstarch
• Mangos
• Sesame seeds
• Water

See the recipe card for specific amounts.

How to Cut a Mango

Cutting a mango can be tricky, because the pit is large and difficult to locate. The pit is long and flat and runs down the center of the mango. To cut your mango:

• First you stand it upright on one end on a cutting board. You’ll be able to see the indents around the pit on the top.
• Then you slice the flesh away from either side of the pit.
• Next you make crosshatched cuts about 1 inch apart in each mango half, being careful not to cut through the skin.
• Finally, you use a spoon to scoop the mango cubes out of the skin. Then, discard the skin. (I throw mine outside for the squirrels.)

How to Make Sticky Rice

This recipe is super easy to make!

• First you rinse the rice in cold water.
• Then you cook the rice by combining it with 3 cups of water in a pot. You bring the pot to a boil over medium-high heat and then reduce the heat to low and cover the pot. Allow the rice to cook for 25 minutes, or until all of the water has been absorbed.
• While the rice is cooking, you mix together the coconut milk, agave, and salt in another pot. Bring the pot to a boil and then remove it from the heat. Cover the pot to keep it warm.
• Once the rice has cooked you stir in 1 cup of the coconut milk mixture. You cover the pot and let it sit for about 30 minutes, or until all of the mixture has been absorbed by the rice.
• While the rice is sitting, you make the sauce. Mix together the cornstarch and the remaining 2 tablespoons of water. You place the sauce pan with the the remaining coconut milk mixture to over medium heat. and add the cornstarch slurry. Whisk the mixture until it thickens. If it becomes too thick, whisk in a little water to bring it to the desired consistency.
• Serve your rice by placing a small scoop of it in a bowl along with some of the mango. Drizzle on some of the coconut sauce and top it with the sesame seeds.

Sticky Rice with Mango

Dianne

Made with just a few ingredients, this Sticky Rice with Mango is a deliciously simple treat! It's a deliciously healthy dessert, and it's great for an afternoon snack, too. 

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine Thai

Servings 8 servings

Calories 201 kcal

Ingredients

  

1x2x3x

• 1 ½ cups sweet, sticky rice
• 3 cups plus 2 tablespoon water divided
• 1 13.5-ounce can unsweetened coconut milk (not coconut milk beverage), well stirred
• ⅓ cup agave or maple syrup
• ¼ teaspoon salt
• 2 teaspoons cornstarch
• 2 mangos peeled, pitted, and cubed
• 2 tablespoons sesame seeds

Instructions

 

• Rice the rice well with cold water. Place the rice and 3 cups of water in a large pot over medium-high heat and bring to a boil. Reduce the heat to low, cover, and continue to cook for about 25 minutes, or until all the water has been absorbed.
• While rice is cooking, mix together the coconut milk, agave, and the salt in a small sauce pan over medium-high heat. Once it’s reached a boil, remove from the heat and cover to keep it warm.
• Stir 1 cup of the coconut milk mixture into the cooked rice. Cover and let sit for 30 minutes, or until the coconut milk mixture is absorbed.
• While the rice is sitting, make the sauce. In a small bowl, mix together the cornstarch and the remaining 2 tablespoons of water. Place the sauce pan with the the remaining coconut milk mixture to over medium heat. Add the cornstarch slurry to the pan and whisk until the mixture thickens. If it becomes too thick, whisk in a little water to bring it to the desired consistency.
• To serve, place a scoop of rice in a small bowl or plate along with some of the mango, then drizzle on the coconut sauce and top with the sesame seeds.

Calories: 201kcal | Carbohydrates: 44g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 81mg | Potassium: 124mg | Fiber: 2g | Sugar: 13g | Vitamin A: 560IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 1mg

Tried this recipe?Tag @diannewenz on Instagram!

Originally published July 31, 2017. Updated May 22, 2022.

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• Curried Mango Chickpea Wraps
• Soy-Lime Seitan Tacos with Mango and Chipotle Aioli
• Black Bean Mango Salad