Mango Sticky Rice Pudding is a delightful mix of creamy, sweet sticky rice paired with ripe, juicy mango slices. The rice is cooked until tender and soaked in rich coconut milk, giving it a smooth, comforting texture that pairs perfectly with the fresh mango’s tangy sweetness.
I love making this pudding when mangoes are in season because it feels like a fresh, tropical treat that’s both simple and special. One of my favorite little tricks is to drizzle a bit of extra coconut milk over the top right before serving—it makes the whole dish feel even more luscious and cozy.
This pudding is perfect for a light dessert or a snack that feels like a tiny celebration. I like to serve it chilled on warm days or at the end of a casual dinner with friends. It’s one of those dishes that’s easy to share and always brings a smile to the table.
Key Ingredients & Substitutions
Sticky Rice: Also called glutinous rice, this is what gives the pudding its signature chewy texture. If you can’t find it, use sushi rice as a last resort, but the texture won’t be quite the same.
Coconut Milk: Full-fat coconut milk is best for creaminess and rich flavor. Light coconut milk works but expect a thinner pudding. You can also use canned coconut cream diluted with water for a thicker result.
Mangoes: Choose ripe, sweet mangoes like Ataulfo or Alphonso if you can. They’re juicy and fragrant, which balances the rich rice well. If mangoes aren’t in season, fresh peaches can work as a substitute.
Sugar & Salt: Sugar sweetens the pudding, while a pinch of salt helps balance flavors. Feel free to reduce sugar if you prefer a less sweet dessert.
How Do You Make Sticky Rice Soft and Creamy Without It Being Mushy?
Getting the right sticky rice texture is key. Follow these steps:
- Rinse the rice well to remove excess starch, which prevents clumping.
- Soak the rice for at least 2 hours (or overnight) – this softens the grains and helps them cook evenly.
- Cook the rice gently with a lid on, so it steams nicely and absorbs water without drying out.
- Mix hot sweetened coconut milk into the warm rice right after cooking, then cover it. This step lets the rice soak up flavor without becoming mushy.
Patience helps here. Let the rice rest 20-30 minutes with the coconut milk to get that perfect creamy texture.
Equipment You’ll Need
- Medium pot with a tight-fitting lid – I use this because it evenly cooks the rice without sticking.
- Fine strainer – helps rinse the rice well and removes excess starch for smooth texture.
- Saucepan – perfect for warming the coconut milk and dissolving sugar.
- Serving bowls – shallow bowls are great for presenting the pudding and mango slices.
- Measuring cups and spoons – for accuracy, especially with rice and liquids.
Flavor Variations & Add-Ins
- Switch up the fruit – try ripe peaches or pineapple for a different tropical twist.
- Add a sprinkle of toasted coconut flakes on top for extra crunch.
- Mix in a splash of vanilla or a pinch of cinnamon for a warm spice note.
- Include a handful of toasted sesame seeds or chopped nuts for added texture and flavor.
Mango Sticky Rice Pudding
Ingredients You’ll Need:
For the Sticky Rice:
- 1 cup glutinous (sticky) rice
- 1 ½ cups water
- 1 ½ cups coconut milk (full fat for creaminess)
- ½ cup granulated sugar
- ¼ teaspoon salt
For the Topping:
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds (optional)
- Edible flowers for garnish (optional)
How Much Time Will You Need?
This recipe takes about 2 hours and 45 minutes, including 2 hours of soaking time for the rice. The hands-on cooking and assembly take approximately 30-45 minutes. You can also chill the pudding before serving if you prefer it cold.
Step-by-Step Instructions:
1. Rinse and Soak the Rice:
Rinse the sticky rice under cold running water until the water runs clear to remove excess starch. Then, soak the rice in water for at least 2 hours or overnight for the best texture.
2. Cook the Sticky Rice:
Drain the soaked rice and place it in a medium pot with 1 ½ cups of fresh water. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until all the water is absorbed and the rice is tender.
3. Prepare the Coconut Milk Mixture:
While the rice cooks, combine coconut milk, sugar, and salt in a small saucepan over medium heat. Stir until the sugar dissolves completely, and the mixture is hot but not boiling.
4. Combine Coconut Milk with Rice:
Transfer the cooked rice to a bowl and immediately pour about 1 cup of the sweetened coconut milk over it. Stir gently to combine. Cover and let the rice absorb the coconut milk for 20-30 minutes, making it creamy and flavorful.
5. Serve:
Spoon the creamy sticky rice into serving bowls. Arrange the sliced mangoes over or beside the rice. Drizzle some of the remaining coconut milk on top for extra creaminess.
6. Garnish and Enjoy:
Sprinkle toasted sesame seeds and edible flowers on top if you’d like to add a beautiful touch. Serve the pudding slightly warm or chilled, depending on your preference.
Can I Use Regular Rice Instead of Sticky Rice?
Sticky rice is key to the traditional texture of this pudding, so regular rice won’t give the same chewy, creamy result. If you can’t find glutinous rice, sushi rice is the closest alternative, but expect a different texture.
Can I Prepare Mango Sticky Rice Pudding Ahead of Time?
Yes! You can cook the rice and coconut milk mixture ahead, then refrigerate it in an airtight container for up to 2 days. Add fresh mango slices and extra coconut milk just before serving for the best texture and flavor.
How Should I Store Leftovers?
Store leftover sticky rice pudding in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or enjoy it cold. Add extra coconut milk when reheating if the rice feels dry.
Can I Use Frozen Mangoes Instead of Fresh?
Frozen mangoes can work in a pinch but thaw them fully and drain any excess liquid before serving. Fresh ripe mangoes provide the best flavor and texture for this dessert.