Mango Sticky Rice Cups (Printable)

Coconut-infused sticky rice cups topped with ripe mango and toasted sesame; warm or room temperature, vegetarian and gluten-free.

# What You'll Need:

→ Sticky Rice

01 - 1 cup glutinous (sticky) rice, rinsed until water runs clear
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)

# How-To Steps:

01 - Rinse the glutinous rice under cold water until the rinse water runs clear. If time allows, soak the rice in fresh water for 1 hour to improve texture; drain before cooking.
02 - Combine the rinsed (and drained, if soaked) rice with 1 1/2 cups water in a small saucepan. Bring to a gentle simmer, reduce heat to low, cover and cook for 15–20 minutes until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
03 - While the rice cooks, combine 1 cup coconut milk, 1/4 cup granulated sugar and 1/4 teaspoon salt in a small saucepan. Warm over medium heat, stirring until the sugar dissolves; avoid boiling. Remove from heat and set aside, reserving 1/3 cup for drizzling at assembly.
04 - Gently fold the remaining coconut sauce into the hot cooked rice until evenly incorporated. Cover and let the rice rest for 10 minutes so it absorbs the sauce and becomes glossy and cohesive.
05 - Spoon approximately 1/2 cup of the coconut sticky rice into each of six small dessert cups or bowls. Top each portion with arranged mango slices and drizzle with the reserved 1/3 cup coconut sauce.
06 - Finish with a sprinkle of toasted sesame seeds or toasted mung beans and a few mint leaves if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • Serving them in cups means everyone gets just the right amount and there’s zero sharing stress.
  • The mix of sweet-salty coconut and ripe mango might just transport you to a chill night market—even if you’re home on a rainy day.
02 -
  • If you rush the rice or uncover it too soon, it can turn out unevenly cooked or gummy.
  • Letting the rice soak up the coconut sauce with the lid on was the trick that finally gave me that glossy, tender rice every time.
03 -
  • If your coconut milk separates, whisk it well or warm gently before using so it stays velvety smooth.
  • A good quality glutinous rice makes all the difference—look for Thai brands if you can for that signature chewy bite.
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