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

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 can coconut milk

2-3 cups water

1/3 cup white sugar

1/2 teaspoon salt

1 teaspoon toasted sesame seeds

4-5 ripe mango

Cooking Direction:

Cook sticky rice in 2 cups of water, a can of coconut milk, 3 tablespoon sugar and a dash of salt.

Once it starts boiling remove cover, reduce heat to low and keep stirring to avoid the rice from sticking to the bottom of the pot.

Continue till rice is fully cooked and set aside.

Using a sauce pan, mix the remaining coconut milk, sugar and a dash of salt.

Simmer over medium heat, stirring frequently for few minutes or till the sauce thickens.

Place cooked sticky rice in a serving dish.

Arrange mango slices around it.

Drizzle with coconut sauce and sprinkle some toasted sesame seeds.

Serve warm and enjoy!

Serves 4-6


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