Go Back
–+ servings
Thai Mango Sticky Rice Cups

Thai Mango Sticky Rice Cups: A Sweet, Tropical Escape

Enjoy these Thai Mango Sticky Rice Cups, a gluten-free treat combining creamy coconut rice with ripe mango for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups glutinous rice or sushi rice as a substitute
For the Coconut Sauce
  • 1 can full-fat coconut milk high quality preferred
  • 1/2 cup granulated sugar maple syrup can be used
  • 1/4 tsp salt
For the Topping
  • 2 ripe mangoes smooth and unblemished
  • to taste toasted sesame seeds or mung beans optional
  • to taste fresh mint leaves optional

Equipment

  • Bamboo steamer
  • cheesecloth
  • medium saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by rinsing the glutinous rice until the water runs clear, then soak for at least 4 hours or overnight.
  2. Drain the rice and steam it over simmering water for 25-30 minutes until tender and sticky.
  3. In a saucepan, combine coconut milk, sugar, and salt, warming gently until the sugar dissolves.
  4. Reserve 1/4 cup of the coconut sauce for later, keeping the remaining sauce warm.
  5. Combine the warm coconut sauce with the steamed rice, mixing until evenly coated, and let it sit for 15 minutes.
  6. Portion the sticky rice into cups, and top with sliced mango.
  7. Drizzle with reserved coconut sauce and sprinkle with sesame seeds or mint before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 10mgIron: 1mg

Notes

For best results, ensure the rice is soaked properly and use high-quality ingredients for a rich flavor.

Tried this recipe?

Let us know how it was!