Family and friends will love this famous Asian dessert featuring sweet coconut rice and fresh mango. It’s naturally vegan, gluten-free AND super easy to make at home!Jump to Recipe
Have you ever tried mango sticky rice? Thailand is famous for it, but you’ll also find it in Vietnam, Cambodia, Laos and Myanmar. We’ve had it for dessert in all of these places and it’s equally delicious everywhere — even in your own home!
I had never made it myself because I thought it was too complicated. After taking a cooking class, I learned this couldn’t be further from the truth!
You only need 4 ingredients:
- Glutinous or sticky rice
- Coconut milk
Glutinous rice is sometimes called sweet rice or sticky rice but this rice doesn’t actually contain gluten. The name just refers to the fact that it gets glue-like or sticky when it’s cooked. It’s also completely dairy free — perfect for people who have dietary restrictions but don’t want to miss out on an amazing dessert.
Sticky rice needs to be pre-soaked, so start early!
The process of making the dessert it very simple, but it does require some pre-planning. Glutinous rice needs to be rinsed a few times and then soaked for 6 hours. You don’t need a rice cooker, but you will a couple of key items:
- Cheesecloth, or substitute such as a light dish cloth, a linen napkin or a clean handkerchief 😉
- Steamer basket
- Pot with a lid
If you have these three items, then you are good to go! After soaking the rice, fill the pot with water until it reaches the bottom of the steamer basket. Lay the cheesecloth into the basket, place the rice inside and wrap it up like a bundle.
Cover the pan and bring water to a boil. Lower the heat and ‘steam’ the rice for about 20 – 30 minutes. When it’s done, the consistency should be chewy (not hard or soft and mushy). I promise that if you have used a steamer basket and cheesecloth — it’s pretty foolproof!
Sweet coconut milk
While the rice is steaming, you can make the sweet coconut milk. This is made just like simple syrup, only you use sugar and coconut milk instead of water. Simply heat up the coconut milk and sugar in a saucepan over medium low heat. Add a pinch of salt and keep stirring until the sugar is dissolved. This will only take a few minutes!
Mango sticky rice can be made several hours in advance of serving
Reserve 1/4 of a cup for serving and pour the rest of the sweet coconut cream over the cooked sticky rice. Mix well, cover, and let the rice sit and soak up all the delicious cream for at least 15 minutes. You can let this sit for several hours if you don’t plan to eat it right away. Lastly, slice or dice up some mango. Now you are ready to serve!
If you try this recipe, please let me know how it goes by rating it below! Want a mango dessert that’s also healthy? Here’s one of my favorites – Mango Chia Coconut Pudding. Happy cooking 🙂
Mango Sticky Rice: Vegan and Gluten-Free Dessert
Family and friends will love this famous Asian dessert featuring sweet coconut rice and fresh mangoes. It’s naturally vegan, gluten-free AND super easy to make at home!
- 1.5 cups uncooked glutinous or sticky rice
- 1 cup coconut milk
- 3/4 cup sugar
- 2 mangoes
- pinch of salt
Pre-soak the glutinous rice for 6 hours.
Place a steamer basket into a pot and fill with water until it reaches the bottom of the basket. Lay a piece of cheesecloth into the basket, place the rice inside and wrap it up.
Cover the pan and bring water to a boil. Lower the heat and ‘steam’ the rice for about 20 – 30 minutes. When it’s done, the consistency should be chewy (not hard or soft and mushy).
Pour sweet coconut cream over the cooked sticky rice. Mix well, cover, and let the rice sit for at least 15 minutes.
Sweet Coconut Cream
While the rice is steaming, make the sweet coconut cream. Heat 1 cup of coconut milk and 3/4 cup of sugar in a saucepan over medium low heat. Add a pinch of salt. Keep stirring until the sugar is dissolved.
Reserve 1/4 of a cup for serving.
Slice or dice two mangoes depending on your preference. Take a small scoop of rice and top with cut mango and drizzle with reserved coconut cream. Optional: sprinkle with sesame seeds.
This Recipe can be made several hours in advance and let sit at room temperature before serving.