Thai mango sticky rice

Name: Thai mango sticky rice
Total time: 1 h 15 min
Cuisine: Thai
Ingredients: 200g sticky rice (glutinous rice); 400ml coconut milk; 3 tbsp caster sugar; 0.5 tsp salt; 2 ripe mangoes, peeled and sliced; 1 tbsp toasted sesame seeds

Warm, sweet coconut sticky rice with ripe mango. A simple dessert that tastes like a holiday.

Time1 hr 15
LevelMedium
Costabout £0.55 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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200 gsticky rice (glutinous rice)
400 mlcoconut milk
3 tbspcaster sugar
½ tspsalt
2ripe mangoespeeled and sliced
1 tbsptoasted sesame seeds

Method

1
Rinse the rice in several changes of cold water until the water runs nearly clear. Soak it in cold water for 1 hour, then drain.
60 min
2
Steam the rice in a steamer lined with baking paper for 25 minutes until tender and shiny.
25 min
3
Warm 300 ml of the coconut milk with the sugar and salt until the sugar melts. Do not let it boil.
4
Tip the hot rice into a bowl, pour over the sweet coconut milk, cover and leave for 15 minutes to soak it up.
15 min
5
Heat the rest of the coconut milk with a pinch of salt for a simple sauce.
6
Serve the rice with mango slices, drizzle with the sauce and sprinkle with sesame seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.