YIELDS: 2 Servings PREP TIME: 5 mins COOK TIME: 12 mins TOTAL TIME: 17 mins

This Mango Sticky Rice is a traditional South Asian dessert and is perfect for summertime, when mangoes are ripe and abundant. The combination of sweet mango and creamy coconut milk is so delicious!


½ cup coconut milk
1-2 tbsp sugar 
Pinch of salt 
1 pandan leaf (can be found at most International markets or substitute a halved vanilla bean)
2 oz steamed sticky rice 
1 ripe mango, peeled and sliced
1 tsp deep fried mung bean seeds or toasted sesame seeds 

Cutting board 
Chef's knife
Medium saucepan


  1. In a medium saucepan, boil the coconut milk with the pandan leaf (or vanilla bean) for a couple of minutes. Season with salt. 
  2. Remove 2 tbsp of the coconut milk from the pan and set aside. 
  3. Add the sugar to the coconut milk and stir until dissolved. 
  4. Add the sticky rice into the coconut milk and stir until it has absorbed most of the milk. Remove from heat, cover, and let stand for 10 minutes. 
  5. To serve, scoop the rice onto plates, pour the reserved coconut milk over the top, and garnish with mung bean or sesame seeds. Serve the sliced mango alongside the rice.