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Recipes

30 min

Published April 2026

Easy Mango Sticky Rice

No need to travel to Asia to taste this iconic dessert, especially with mango season starting soon in Europe! This sweet sticky rice with mango is best known by its English name “mango sticky rice” and proves that simplicity can be a delicious path to indulgence. Plus, it’s both vegan and gluten-free, making it perfect for everyone at the table.

Ingredients for 4:

  • 2 mangoes
  • 300 g sticky rice
  • 400 ml thick coconut milk
  • 2 tbsp sugar

Preparation:

Rinse the sticky rice until the water runs clear. Soak it in water the night before if possible, or at least 3 hours in advance.

Drain all the water from the rice, then place it on baking paper inside any steaming basket. Steam for 25 minutes. Meanwhile, peel and slice the mangoes.
In a saucepan, mix the coconut milk with the sugar and a pinch of salt. Stir gently over medium heat until completely dissolved and remove from the heat when the mixture reaches a boil.

In a bowl, gradually pour half the coconut sauce over the rice. Mix well and keep the remaining sauce for serving.

To serve:

Put a teaspoon of coconut sauce at the bottom of a small bowl. Fill with rice, then flip it onto a plate. Arrange the mango slices on the side and generously drizzle with the remaining coconut sauce.

For a more original presentation, go for a spring-roll style. Soak a rice paper sheet in warm water for a few seconds, then place it on a towel. Lay the mango slices horizontally in the centre. Add rice and coconut sauce vertically on top. Fold the rice paper and repeat.

Written by Emilia Aguirre

Emilia Aguirre

Emilia Aguirre is our Awareness & Advocacy specialist — which means she spends her days asking the uncomfortable questions about how our food is grown, priced, labeled, and sold. She hosts What The Field?!, a podcast packed with stories from the ground, hard-hitting research, and conversations with the people shaping the future of food (whether they like it or not).

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