Mango Sticky Rice Cups (Printable)

Creamy coconut sticky rice topped with ripe mango in individual cups, finished with toasted sesame or fresh mint.

# Ingredient List:

→ Sticky rice

01 - 1 cup glutinous (sticky) rice
02 - 1 1/2 cups water

→ Coconut sauce

03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon fine salt

→ Topping & assembly

06 - 2 ripe mangoes, peeled and sliced
07 - 2 tablespoons toasted sesame seeds or toasted mung beans (optional)
08 - Fresh mint leaves (optional, for garnish)

# Directions:

01 - Rinse the glutinous rice under cold running water until the rinse water runs clear. If time allows, soak the rice in cold water for 1 hour; drain thoroughly before cooking.
02 - Place the drained rice and 1 1/2 cups water in a small saucepan. Bring to a gentle simmer, reduce heat to low, cover, and cook 15–20 minutes until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
03 - In a separate small saucepan combine 1 cup coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt. Warm over medium heat, stirring until the sugar dissolves; do not boil. Remove from heat and reserve 1/3 cup of the sauce for drizzling.
04 - Gently stir the remaining coconut sauce into the hot cooked rice until evenly coated. Cover and let rest 10 minutes to allow the rice to absorb the liquid and become glossy.
05 - Spoon approximately 1/2 cup of the coconut sticky rice into each of six dessert cups. Arrange sliced mango over the rice and drizzle with the reserved coconut sauce.
06 - Sprinkle with toasted sesame seeds or toasted mung beans and garnish with fresh mint leaves if using. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It feels almost luxurious but comes together with just a handful of pantry staples.
  • Serving in cups makes them perfect for parties or nights when you want a treat that's easy to share, no slicing required.
02 -
  • If you rush the resting period, the rice stays gummy and doesn't absorb the creamy coconut sauce fully.
  • Letting the coconut sauce warm just enough but never boil keeps it silky, not oily—a discovery after a few failed batches.
03 -
  • Rinse your sticky rice more times than you think necessary; it keeps the final dish light, not heavy.
  • A pinch more salt in the coconut sauce than you’re tempted to use will make the mango’s sweetness pop.
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