If you’ve ever craved mango sticky rice but didn’t want to deal with soaking rice overnight or sourcing specialty ingredients, this version is for you. It’s everything you love about the classic Thai dessert, made simpler, faster, and just as satisfying.
This easy recipe skips the fuss without sacrificing flavor. You still get that rich, creamy coconut sauce, tender rice, and juicy mango in every bite. The key to making it truly next-level? Using a high-quality, full-fat coconut milk Native Forest® Organic Simple Coconut Milk. It delivers that silky texture and rich coconut flavor that makes this dessert unforgettable.
Ingredients
- 1 cup jasmine rice, or calrose sticky rice
- 1½ cup water
- 14 oz can Native Forest Organic Simple Coconut Milk
- ⅓ cup granulated sweetener of choice, we used monkfruit and allulose
- ½ tsp sea salt
- 1 tbsp cornstarch, or tapioca flour
- 2 tbsp water
- 2 mangoes, peeled and sliced
- 1 pinch black sesame seeds, for sprinkling
- fresh mint, to garnish
Method
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Rinse your rice thoroughly and drain
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Add to a saucepan with water and salt and bring to a boil. Reduce heat to low and cover, cooking for 15-20 minutes until all water has been absorbed.
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Meanwhile, combine the coconut milk and sweetener in a saucepan over medium heat and bring to a gentle simmer for about 5 minutes until bubbly, stirring constantly. Season with a pinch of salt.
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Add the tapioca flour or cornstarch to the water and stir, adding to the remaining sauce and whisking to combine, heating over medium heat until thickened.
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Pour about 2/3 of the sauce into the cooked rice and stir to combine. Let it cool completely.
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Spoon the rice into a small, rounded bowl to make 8 mounds and turn over on a serving plate or bowl.
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Arrange the mango around the rice and sprinkle with sesame seeds and a sprig of fresh mint. Enjoy!
by @jackfruitfulkitchen
