Mango Sticky Rice Recipe


  • 14-oz can coconut milk
  • cup sweetened condensed milk
  • 1 cup sweetened shredded coconut, divided
  • 4 cups cooked Jasmine rice
  • 3 ripe mangoes

Cooking Instructions:

  1. In a small pot, bring the coconut milk, sweetened condensed milk, and a 1/2 cup of the shredded coconut to a boil. Reduce heat and simmer for 5 minutes, stirring once or twice. Stir in the cooked rice, cover, and set aside.
  2. While the sticky rice sits, slice the mangoes and remove the skin.
  3. Spread the remaining 1/2 cup shredded coconut on a baking sheet and toast at 350 degrees until golden, just a minute or two. Keep a close eye on the coconut, because it burns quickly! I like to use my toaster oven for this.
  4. To serve, scoop the sticky rice into individual bowls. Top with a sprinkle of toasted coconut and half of a sliced mango. Enjoy!


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