Sticky Rice with Mangoes Recipe

Put this Asian dessert on your menu!

With sweet mangoes and sticky rice (malagkit) readily available locally, you can put this Asian dessert on your menu without worrying about out-of-stock ingredients. A cooking tip: You can also put some pandan leaves into the water used for steaming, and add pandan flavoring to the coconut milk mixture.

Sticky Rice with Mangoes Recipe

Sharlene Tan
Put this Asian dessert on your menu!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Asian
Servings 3-4


Sticky Rice with Mangoes Ingredients

  • 1 1/2 Cup malagkit rice
  • banana leaf
  • 1 1/2 Cup coconut milk (gata)
  • 1/4 teaspoon Salt
  • 1/4 Cup sugar
  • 1 Cup coconut cream (kakang gata)
  • 1/4 Cup sugar
  • Salt
  • mango (flesh part), peeled and sliced
  • 1 tablespoon roasted sesame seeds


  • Wash rice in cold water until water runs clear then soak in cold water overnight at room temperature; drain. Place banana leaf on a steamer then add rice. Steam for 20 minutes or until al dente.
  • Combine coconut milk, salt, and sugar in a saucepan over medium heat. Stir until sugar is dissolved. Set aside and keep warm.
  • Make the coconut cream sauce: combine coconut cream, sugar, and salt in another saucepan over medium heat. Let simmer until thick, about 3 minutes. Set aside and keep warm.
  • When rice is cooked, add it to the coconut milk mixture. Simmer over low heat until rice absorbs sauce, about 2 to 3 minutes. (Rice will become creamy and sauce will thicken.) Remove from heat.
  • Immediately after cooking, divide sticky rice among dessert plates. Arrange mango slices on top then drizzle with coconut cream sauce. Sprinkle with toasted sesame seeds and serve with more coconut cream sauce on the side, if desired.
Keyword Asian dessert, sticky rice, Mango Sticky Rice, sticky rice with mangoes, mangoes, dessert
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