How to make Sticky Rice topped with Sweetened Coconut Milk and Mangoes for dessert. 

One of our favorite dessert every time we are in a Thai restaurant so I figure time to learn how to make it. 

Video on how to make Coconut Mango Sticky Rice

This dessert is almost the same as the Ilonggos famous Ibus (Suman) and ripe Mango only with coconut sauce topping and toasted sesame seeds. 


2 cups of sticky rice
2 cans (13.5 fl oz) coconut milk
2-3 cups water
5 tbsp sugar
1/2 teaspoon salt
1 teaspoon toasted sesame seeds
4-5 ripe mango


  1. Rinse sticky rice in water and drain. In a deep pan, combine sticky rice in 2 cups of water, a can of coconut milk, 3 tablespoon sugar and a pinch of salt. Stir to combine, cover pan and bring into a quick boil.
  2. Once it starts to boil reduce heat to low while stirring occasionally to avoid the rice from sticking to the bottom of the pan. Continue to cook over low heat until rice is fully cooked. Set aside.
  3. For Coconut Sauce: Using a sauce pan, combine 1 can coconut milk, 1-2 tablespoon sugar and a pinch of salt. Stir well. Simmer over medium heat while stirring occasionally until sauce thickened.
  4. Place cooked sticky rice in a serving dish. Arrange mango slices around the rice. Drizzle with coconut sauce and sprinkle with toasted sesame seeds. Serve warm and enjoy!
Serves 4-6 

Popular Posts