Last Updated on 4 months by Neha Deshmukh

Mango Sticky Rice Recipe – Authentic Indian Dessert with Coconut Milk

Introduction

Oh my goodness, you have to try this Mango Sticky Rice! It’s a little slice of sunshine on a plate, and honestly, one of my all-time favorite desserts. I first made this when I was craving something sweet and comforting after a particularly long day, and it instantly transported me back to the vibrant street food stalls of India. It’s surprisingly easy to make, and the combination of sweet, creamy, and slightly salty flavors is just… chef’s kiss. Get ready to impress your friends and family with this authentic Indian treat!

Why You’ll Love This Recipe

This Mango Sticky Rice isn’t just delicious; it’s special. It’s a beautiful balance of textures – the soft, chewy rice, the smooth coconut sauce, and the juicy mango. Plus, it’s a fantastic way to celebrate mango season! It’s also relatively quick to put together, making it perfect for a weeknight dessert or a special occasion. And let’s be real, who doesn’t love a dessert that looks as good as it tastes?

Ingredients

Here’s what you’ll need to create this magical dessert:

• 1 cup sweet rice/glutinous rice
• 2/3 cup + 1 tablespoon water (for cooking rice)
• 1.5 cups water (for Instant Pot)
• 2/3 cup coconut milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 cup coconut milk
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 2 ripe mangoes
• Toasted sesame seeds (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Sweet Rice/Glutinous Rice: This is key. Don’t try to substitute with regular rice – it won’t have the same sticky, chewy texture. You can usually find it at Asian grocery stores. About 150g of uncooked sweet rice is equivalent to 1 cup.
• Coconut Milk Varieties: Full-fat coconut milk is best for richness, but you can use light coconut milk if you prefer. Just know the sauce won’t be quite as decadent. I personally love using canned coconut milk for convenience.
• Sugar Types: Granulated sugar works perfectly, but you can experiment with brown sugar for a slightly caramel-y flavor. My grandmother always used a touch of jaggery for a more traditional taste!
• Regional Mango Variations: Alphonso mangoes are the gold standard for this recipe, but any sweet, ripe mango will do. In India, we also use Kesar or Langra mangoes depending on what’s in season. Don’t be afraid to try different varieties!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse 1 cup of sweet rice under cold water until the water runs clear. This gets rid of excess starch and helps the rice cook properly. Then, drain it thoroughly.
2. Now, combine the rinsed rice with 2/3 cup + 1 tablespoon of water in a steel bowl. Cover it and place it inside your Instant Pot, which should have 1.5 cups of water in the inner pot.
3. Pressure cook on high for 12 minutes, then let it naturally release for 15 minutes. This is important – don’t quick release!
4. While the rice is cooking, let’s make the coconut sauce. Heat 2/3 cup coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt in a pan over medium heat. Stir until the sugar dissolves completely. Pour this into a bowl and set aside.
5. Once the rice is cooked, gently mix it with the warm coconut milk mixture. Let it soak for about 45 minutes, allowing the rice to absorb all that lovely coconut flavor.
6. Now, for the final sauce! Heat 1 cup coconut milk, 3 tablespoons sugar, and 1/2 teaspoon salt in the same pan. Mix 2 tablespoons of the sauce with 1 tablespoon of cornstarch in a small bowl. Stir this cornstarch mixture into the pan and cook until the sauce thickens slightly.
7. Finally, slice your mangoes and arrange them beautifully with the coconut-infused rice. Drizzle generously with the thickened coconut sauce, sprinkle with toasted sesame seeds, and serve immediately!

Expert Tips

• Don’t skip rinsing the rice! It really does make a difference in the texture.
• Be patient with the soaking time. The longer the rice soaks, the more flavorful it will be.
• If you don’t have an Instant Pot, you can cook the rice on the stovetop. Bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for 20-25 minutes, or until all the water is absorbed.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sugar source if you’re super strict.
• Gluten-Free Confirmation: Absolutely gluten-free!
• Spice Level – Mild/None: This is a naturally mild dessert. You could add a tiny pinch of cardamom to the coconut sauce for a subtle warmth, if you like.
• Festival Adaptations – Summer/Mango Season: This is the dessert for summer! It’s perfect for picnics, barbecues, or any celebration during mango season. My family always makes a huge batch for Diwali.

Serving Suggestions

Mango Sticky Rice is best served warm or at room temperature. It’s delicious on its own, but you can also pair it with a scoop of coconut ice cream for an extra indulgent treat. A sprinkle of extra sesame seeds always adds a nice touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The rice may lose some of its stickiness, but it will still be delicious. You might need to add a splash of coconut milk when reheating.

FAQs

Let’s answer some common questions!

• Is sweet rice the same as sticky rice? Yes, they are often used interchangeably! They both refer to glutinous rice, which has a high starch content that makes it sticky when cooked.
• Can I use canned coconut milk? Absolutely! It’s a convenient option and works perfectly well.
• What kind of mangoes are best for this recipe? Alphonso mangoes are the dream, but any sweet, ripe mango will do.
• How can I adjust the sweetness level? Reduce the amount of sugar in the coconut sauce to your liking.
• Can this be made ahead of time? You can cook the rice and make the sauce ahead of time, but it’s best to assemble the dish just before serving.
• What is the best way to cook the sweet rice if I don’t have an Instant Pot? You can cook it on the stovetop as described in the “Expert Tips” section.