Creamy Vegan Mango Sticky Rice
A simple, soulful vegan dessert featuring tender, chewy sticky rice infused with creamy coconut milk and topped with sweet ripe mangoes. Perfect for a quick, dairy-free tropical treat.
- Prep Time: 4 hours 10 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Thai
Ingredients
- 1 cup (200 g) glutinous (sticky) rice, rinsed until water runs clear
- 1 1/2 cups (360 ml) full-fat coconut milk
- 3 tablespoons maple syrup or coconut sugar
- 1/4 teaspoon salt
- 2 large ripe mangoes, peeled and sliced
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon toasted sesame seeds or coconut flakes for garnish
Instructions
- Rinse 1 cup (200 g) glutinous rice under cold water until it runs almost clear to remove excess starch. Soak the rice in fresh water for at least 4 hours or overnight.
- Drain the soaked rice well. Place it in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam over boiling water for 20-25 minutes, stirring once halfway through, until grains turn translucent and tender but still chewy.
- While rice steams, combine 1 1/2 cups (360 ml) full-fat coconut milk, 3 tablespoons maple syrup or coconut sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract (if using) in a medium saucepan. Warm over low heat, stirring frequently, until sugar dissolves and sauce is fragrant, about 5 minutes. Do not boil.
- Transfer steamed sticky rice to a bowl. Pour about two-thirds of the warm coconut sauce over the rice, gently folding to combine. Cover and let sit for 15-20 minutes to absorb the sauce fully. Rice should be moist but not soupy.
- Peel and slice 2 ripe mangoes into thin segments or cubes. Toast 1 tablespoon sesame seeds or coconut flakes in a dry skillet over medium heat until golden and aromatic, about 2-3 minutes.
- Spoon coconut-infused sticky rice onto serving plates, arrange mango slices on top or beside, and drizzle with reserved coconut sauce. Sprinkle toasted seeds or flakes for garnish.
Notes
Soaking the rice for at least 4 hours or overnight is crucial for the perfect chewy texture. Steam the rice gently to avoid mushiness. Warm the coconut milk mixture without boiling to preserve creaminess. Let the rice absorb the coconut sauce while warm for best flavor and texture. Toast sesame seeds or coconut flakes just before serving for optimal crunch and aroma. If coconut sauce thickens, gently reheat or stir to restore pourable consistency. Use ripe mangoes sliced just before serving to avoid mushiness. Variations include adding toasted nuts or swapping mango for peaches or pineapple.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 300
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
Keywords: vegan mango sticky rice, creamy mango dessert, vegan Thai dessert, coconut sticky rice, dairy-free mango dessert, tropical vegan dessert