Chinese Mango Coconut Sticky Rice

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A luscious Chinese dessert featuring tender glutinous rice simmered in rich coconut milk and crowned with fresh, juicy mango slices. The rice absorbs the sweet, lightly salted coconut sauce for a creamy contrast to the bright tropical fruit. Simple to prepare yet elegant enough for special occasions.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 14 gFat
• 12 gSaturated Fat
• 70 gCarbs
• 3 gFiber
• 30 gSugar
• 6 gProtein
• 180 mgSodium
• 290 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 38 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the sticky rice

• 1 cup (200 g) glutinous (sweet) rice
• 1 1/4 cups (300 ml) water
• 1/2 tsp salt

For the coconut sauce

• 1 cup (240 ml) full-fat canned coconut milk
• 1/3 cup (65 g) granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract

For serving

• 2 large ripe mangoes, peeled and sliced
• 2 tbsp toasted white sesame seeds
• 1 tbsp toasted mung beans (optional)

Directions

1. Rinse the glutinous rice in cold water 3-4 times until the water runs clear, then soak in fresh water for at least 30 minutes; drain well.
2. Combine the drained rice, 1 1/4 cups water, and 1/2 tsp salt in a heavy saucepan. Bring to a boil, cover tightly, reduce heat to low, and simmer for 20 minutes without lifting the lid.
3. Remove from heat and let the rice rest, covered, for 10 minutes so the grains steam and finish cooking through to a tender, chewy texture.
4. While the rice cooks, pour the coconut milk into a small saucepan with the sugar and salt. Heat gently over medium-low, stirring until the sugar dissolves, about 3 minutes; do not boil. Stir in the vanilla, then reserve 1/3 cup of the warm sauce for topping.
5. Fluff the rested rice with a fork and gently fold in the remaining warm coconut sauce until evenly coated; let it absorb for 5 minutes.
6. Scoop the coconut rice into a serving bowl or mold, top with overlapping mango slices, drizzle with the reserved coconut sauce, and sprinkle with toasted sesame seeds and mung beans if using. Serve warm or at room temperature.

Cook’s Notes

• Use Thai-style or Chinese glutinous rice (labeled 'sweet rice' or 'nuo mi'), not regular jasmine or sushi rice, for the proper chewy texture.
• Canned full-fat coconut milk gives the creamiest results; shake the can well before opening to blend the cream and water.
• For an extra glossy finish, let the cooked rice absorb the coconut sauce while still warm so each grain becomes tender and translucent.
• Choose ripe mangoes that yield slightly to gentle pressure near the stem; Ataulfo (honey) mangoes are particularly sweet and silky for this dish.
• Day-old leftover rice can be reheated with a splash of coconut milk over low heat, stirring gently to restore its creamy texture.

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