Coconut Mango Sticky Rice

Maribeth got me all into mangoes recently, and then she dropped this recipe on my head and now I am officially obsessed. Blast that girl. I am really supposed to be losing weight for a trip to Hawaii in a week, and instead here I am shoving sticky rice in my face. It is ridiculously good. Klane and I were dying over how good it was. Coconutty and sugary and creamy and... oh, excuse me, I am going to get myself another bowl right now. Bye!

Coconut Mango Sticky Rice

1 Cup uncooked Jasmine Rice
1 can Coconut Milk
2/3 cup sugar
1/2 tsp salt
1 Mango (or bottled slices)

Cover rice with cold water and rinse. Repeat until the water runs clear, about 3 times, and drain. In a medium saucepan bring 1¾ cups water to boil. Add the rice and stir briefly. Reduce heat to a low simmer and cover. Cook for 20-25 minutes or until the water is absorbed.

In a saucepan, combine coconut milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat. Pour the boiled coconut milk into the cooked rice. Stir well. Cover top of the rice directly with wax paper or aluminum foil. Let rest for 30 minutes at room temperature.

Peel the mango and cut into slices or squares. Spoon the rice, or scoop with an ice cream server onto a serving platter and decorate with mango slices.

Recipe from Maribeth Youngberg.


  1. This is my all time favorite dessert ever!!! Had it at a thai restaurant and found a recipe for it, exactly like this but I make the rice i the rice cooker then combine the coconut milk/sugar mix in the rice cooker. so divine

  2. I can't wait to try out this recipe today!