Sticky Rice with Mango

5 from 5 votes
Prep Time 2 minutes
Cook Time 15 minutes
Rest Time 6 hours
Total Time 6 hours 17 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 123 kcal



  • 140 g Sticky rice
  • 250 ml Water
  • 100 ml Coconut milk
  • 60 g Sugar

Coconut sauce

  • 100 ml Coconut milk
  • 20 g Sugar
  • 10 g Food starch


  • 200 g Fresh mango
  • 20 g Toasted sesame seeds



  • Wash the rice until the water runs clear, then cover the rice with water and let it steep for at least four hours.
  • Drain the water from the rice. Cover the rice with the water (according to the recipe) and simmer at a low temperature for 15 minutes. Remove the rice from the stove, place a cloth between the pot and the lid and let the rice stand for 20 minutes.
  • In the meantime, heat the coconut milk and dissolve the sugar in it. Then fold the mixture into the rice. Cover the rice with a cloth and let it cool down.

Coconut sauce

  • Mix the coconut milk with the cornstarch and warm up, add the sugar until it has completely dissolved and let the sauce cool down.


  • Peel the mango and cut into strips or pieces as you like.
  • Arrange the rice on the plate (I use a mold for this), place the mango next to it and pour the coconut sauce over it. Finally sprinkle with the toasted sesame seeds.


Serving: 100gCalories: 123kcalCarbohydrates: 25.2gProtein: 1.8gFat: 1.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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