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Sticky Rice with Mango

Sticky Rice with Mango

Dianne Wenz
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. 
Course Dessert
Cuisine Thai
Servings 6 servings


  • 1 ½ cups Thai sweet rice
  • 3 cups plus 1 tablespoon water
  • 1 1/3 cups unsweetened coconut milk (not coconut milk beverage), well stirred
  • 3 tablespoons plus 1½ tablespoons agave divided
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch
  • 2 large mangos peeled, pitted, and cubed
  • 2 tablespoons sesame seeds toasted


  • 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, in a small saucepan bring 1 cup coconut milk to a boil with 3 tablespoons agave and the salt. Once it’s reached a boil, remove from the heat and cover to keep it warm.
  • Place the cooked rice in a heat-proof bowl and stir in coconut milk mixture. Cover and let sit for 30 minutes, or until the coconut milk mixture is absorbed.
  • While the rice is sitting, make the sauce by whisking together the remaining 1/3 cup coconut milk and 1½ tablespoons agave in a small saucepan, and bring to a simmer. In a small bowl, mix together the cornstarch and the remaining 1 tablespoon of water. Add the cornstarch slurry to the pan and continue to 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 toasted sesame seeds.