Coconut Sticky Rice With Mango
My husband introduced me to coconut sticky rice with mango a few years ago, and it has become one of our favorite desserts. You’ll love it too!
Gabriel and his family spent several years as missionaries in the Philippines when he was young, and he still hasn’t stopped talking about the Filipino sticky rice.
It took me a while to figure out what he meant. When you Google “how to cook sticky rice,” you get instructions on precisely that.
I’ve since found out that what he remembers is commonly referred to as coconut sticky rice, or sticky rice with mango.
What it is is a thick pudding made with sticky (sometimes called sweet or glutinous) rice, and coconut milk
In many of the recipes, including this one, the pudding is spread into a pan, chilled, and cut into squares before serving.
I really love that this recipe is unusual and exotic enough to give guests a special treat, but normal enough that you can serve it without worry that picky guests will be turned off.
Toasting the coconut, although not strictly necessary, creates a deeper flavor and adds a sense of the gourmet. There are two ways you can do it.
- Place the coconut on a cookie sheet, and bake at 300°F until golden brown
- Place the coconut in a skillet and cook over medium heat, stirring constantly, until the coconut turns golden brown. As you can see in the pictures, this method carries the risk of burning with just a split second of inattention.
Confession: these squares are actually topped with canned peaches because I didn’t have a mango.
Try this delicious recipe today!
PrintCoconut Sticky Rice With Mango
If you’re feeling adventurous for dinner, give this tasty mango sticky rice with coconut recipe a try- it’s delicious!!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Ingredients
- 1 cups long-grain sticky rice
- 1 can coconut milk
- 1 cup of water
- 1/4 teaspoon salt
- 1/2 cup raw cane or palm sugar, Indian jaggery, or packed brown sugar
- 2 pieces of banana leaf (optional)
- 2 Tablespoons unsweetened shredded coconut, toasted
- 1 Mango, peeled and cut into desired portions
- 1 banana
Instructions
- Combine the first three ingredients in a saucepan and bring to a simmer over medium heat, stirring frequently to prevent scorching.
- Continue cooking and stirring for 20 minutes (or more) until the rice is tender. The mixture should be pudding-like and very thick.
- Stir in sugar.
- Grease an 8×8-inch dish.
- Transfer sticky rice into the dish, using a rubber spatula to scrape out all the contents, and smooth down the top. Or you can spread the mixture onto greased Banana Leaves for authenticity and subtle flavor.
- Allow to cool. Refrigerate until ready to serve.
To Serve:
Cut sticky rice into four equal portions. Top with mango, banana, and toasted coconut on a serving plate.
Enjoy!
