Mangos and Coconut Sticky Rice

Yield: 4 servings

I had this dessert in both Thailand and Cambodia, and it quickly became a favourite of mine.

  • 1 cup sticky rice
  • 1 (14 oz) can coconut milk
  • 3 Tbsp. palm sugar
  • 1 pinch kosher salt
  • 2 large mangos
  • Mint leaves


Soak the rice in 1 cup of room-temperature water for at least an hour. Drain the rice.  In a medium saucepan over medium-low heat, bring 1 cup of water to a simmer. Put the rice in a steamer, set it over the saucepan of water, and cover tightly. Steam for about 25 minutes.

Meanwhile, place the coconut milk, sugar, and salt in a small saucepan over low heat. Keep it warm (it shouldn’t even come to a simmer) until the sugar has dissolved.

When the rice is cooked, transfer it to a bowl, pour half the warm coconut milk over top, and let stand, uncovered, until the milk has soaked up the rice (10-15 minutes).

Peel and thinly slice the mangos.

Divide the rice between four plates. Place the mango overtop and drizzle with the remaining coconut sauce. Garnish with fresh mint leaves.