Mango Sticky Rice
  Mango Sticky Rice |

The combination of these sweet tropical ingredients sinking into a carefully steamed mountain of rice topped with crunchy peanuts and crackling sesame seeds makes for a truly happy meal. Mango sticky rice is a summer treat, best served first thing in a morning or as an afternoon delight.



  • 2 cups sticky rice
  • 1 cup water (to soak)
  • 7 cups water to boil rice
  • 1/2 teaspoon salt

Coconut Sauce

  • 1/2 can coconut milk (13.5 oz)
  • 1 teaspoon tapioca
  • 2 tablespoon water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt 


  • 2 Manila mangoes


  • black sesame seeds
  • roasted peanuts



  1. Rinse sweet rice in water.
  2. Soak sweet rice in 1 cup water and salt over night.
  3. Next day, place 8 cups of water in 8 quart pot.
  4. Place rice in large strainer that can fit on top of a pot creating a hole in the middle.
  5. Boil water and once boiling reduce to a high simmer ( our gas stove has 10 levels so we reduced it from high (10) to an 8. 
  6. Place a cover on top and let it cook on a high simmer for 20 minutes.

Coconut Sauce

  1. Open can of coconut and pour into sauté pan.
  2. Add tapioca, water, sugar, and salt and let simmer.

Black Sesame Seeds

  1. Wash sesame seeds and shake excess water.
  2. Place in a pan on medium heat and roast (continuously stirring so it won't burn) 


  1. Peel mango, cut in half, and then in 1/8 sections.


  1. Place sticky rice on plate.
  2. Top with mango.
  3. Drizzle coconut sauce.
  4. Top with roasted peanuts and black sesame seeds