Mango Sticky Rice


I’m finally making things again! I have been on the road for the last two months (Toronto –> NYC –> Calgary –> Edmonton –> Winnipeg –> Italy –> France –> Germany –> Thailand) and have been doing more eating than baking. In Thailand, I was able to take a cooking class in between all of the Muay Thai training, and I learned how to make mango sticky rice. 

It was my first experience with mango sticky rice, and it was delicious. I don’t know that anything I make again will compare – the coconuts and mangoes in Thailand are so fresh – but I certainly plan to try!


  • 1 cup cooked sticky rice (or glutinous rice)
  • ½ cup coconut milk
  • ½ cup coconut cream
  • ¼ cup white sugar
  • ¼ tsp. salt
  • 1-2 pandanus leaves (or vanilla)
  • 1 mango


  1. Warm coconut milk and coconut cream over low heat for 2-3 minutes, stirring constantly.
  2. Stir in the sugar, salt, and pandanus leaves.
  3. Remove milk from heat, and pour over the sticky rice. Let the rice absorb the milk for at least 15-30 minutes. 
  4. Serve with a sliced mango. 

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