Traditional recipes

Eden Grinshpan's Mango Sticky Rice

Eden Grinshpan's Mango Sticky Rice

Eden Grinshpan of Log On and Eat with Eden Grinshpan on the Cooking Channel shares her favorite Thai-isnpired Mango Sticky Rice recipe. Grinshpan's comment on the recipe: "This snack is light and delicious! You will love it! I promise! Perfect for the spring/summer ;)"


For the rice

  • 1 ripe mango, sliced
  • 1 Cup sweet rice/glutinous rice (You can order online, if you can’t find it you can use Japanese sushi rice)
  • 1 Tablespoon Moong Dal or roasted peanuts (Moong Dal: Salty Indian fried mung beans, you can get them at any Indian corner store)

For the coconut cream

  • 1 can of coconut milk
  • 2 Tablespoons sugar
  • 1 Tablespoon cornstarch


Calories Per Serving467

Folate equivalent (total)56µg14%

  • 1 cup Carolina® Jasmine Rice
  • 1 can (14 oz) coconut milk
  • ⅓ cup water
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • 1 tsp lime zest
  • ¼ tsp salt
  • 2 mangoes, peeled, pitted and sliced
  • 2 tbsp honey
  • ¼ cup toasted coconut

Sweet Thai Jasmine Rice cooks in coconut milk for a light and refreshing dessert that’s served with fresh mango.

Combine Jasmine Rice, coconut milk, water, sugar, vanilla, lime zest and salt in medium saucepan bring to a boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice is tender and absorbs most of the liquid. Let stand, covered, for 10 minutes before fluffing with a fork.

Top rice with mango slices and drizzle with honey. Garnish with toasted coconut.

Recipe Tip

Mango Sticky Rice is also delicious garnished with toasted sesame seeds or cashews.

Sticky Rice for Dessert!

Mango sticky rice is a creamy dessert with rice cooked in coconut milk to achieve a glutinous texture and coconut flavor for the grains.

Sticky rice is also known as “sweet rice” and traditionally enjoyed alongside another entree, like a curry or a chili dish. This tasty dish is best enjoyed with a side of ripe mango but can be enjoyed on its own as well. It’s very filling and is actually Gluten Free, despite what the term “glutinous” may suggest. You might know this dessert already from street fairs or food events, around the Laos and Thailand booths.

How to Cook Sticky Rice?

This glutinous rice can be made on the stovetop or in a rice cooker, depending on what suits you. Simply combine grains and liquid and cook until the coconut milk is fully absorbed into the rice.

Ideally, you would leave the grains to soak in the cooking liquid for at least 40 minutes, at most 4 hours. However, this step is not necessary, so if you are on a time crunch feel free to skip soaking the rice. Be sure to not rinse the grains, the starch is necessary to achieve the right consistency.

Eat this Thai dish for a special occasion or whip it up when you’re in the mood for something fruity and sweet. While it can be enjoyed in a bowl with a spoon, in the regions where this dish is common, it is typically eaten with the hands – dare to try?

  • 1 cup Mahatma® Jasmine Rice
  • 2 mangoes, peeled, pitted and sliced
  • ⅓ cup water
  • 1 can (14 oz) coconut milk
  • 1 tsp vanilla extract
  • ⅓ cup sugar
  • 2 tbsp honey
  • 1 tsp lime zest
  • ¼ tsp salt
  • ¼ cup toasted coconut

Sweet Thai Jasmine Rice cooks in coconut milk for a light and refreshing dessert that’s served with sliced fresh mango.

Combine rice, coconut milk, water, sugar, vanilla, lime zest and salt in medium saucepan bring to a boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice is tender and absorbs most of the liquid. Let stand, covered, for 10 minutes before fluffing with a fork.

Top rice with mango slices and drizzle with honey. Garnish with toasted coconut.

Flavor Tip

This Thai dessert is also delicious if garnished with toasted sesame seeds or cashews.

Thai Sweet Treat

Sticky rice is a tasty treat traditionally enjoyed in countries like Laos or Thailand. Street vendors and restaurants alike will serve this dish alongside an entree for a full meal, or paired with mango as a dessert. This filling dish is fun to eat, the rice itself is typically eaten with one’s fingers.

The recipe is pretty easy to make as well, rice can be cooked in a rice cooker or on the stovetop.

Some may say that for better results, it is best to add rice to coconut milk and allow it to soak into the grains. You can leave the grains to soak into the liquid for up to 4 hours, cooks often do this in order to completely saturate the grains with the flavors from the coconut milk. However, you can skip this step and still have delicious sticky rice if you just toss the rice into the cooking liquid and cook it according to the instructions below.

Recipe Tips

To keep things authentic, we recommend using Mahatma® Jasmine Rice for this recipe but, you could try it with another long-grain variety like White Rice. Don’t wash the rice before cooking, you need more starch in the rice so the rice sticks together properly.

Sticky rice is a nice Gluten Free dessert option, it’s quite similar to rice pudding but with exotic ingredients. This recipe suggests honey as a natural sweetener that complements the dish’s already sticky properties. Top the dish off with some coconut flakes for a finishing touch and an extra layer of texture.

AIP Mango Sticky ‘Rice’

Mango Sticky Rice is a classic Thai dessert. It&rsquos an amazing combination of mango, sticky rice and coconut. To make AIP Mango Sticky &lsquoRice,&rsquo replace the sticky rice with plantain &lsquorice.&rsquo It&rsquos still full of sweet coconut flavor and topped with the juicy mango. It&rsquos a delicious AIP/Paleo treat.

One of my husbands&rsquo favorite desserts is Mango Sticky Rice. We don&rsquot go to Thai restaurants very often and making sticky rice is surprisingly complicated. Not to mention, rice isn&rsquot AIP.

I kept seeing plantain rice recipes on Pinterest and had an epiphany. Plantains lend themselves so well to desserts. I thought it would be the perfect substitute for sticky rice. I&rsquove been thinking about the ingredients in this recipe for weeks. So when I finally made it, I nailed it on the first try. My husband was so excited about this AIP Mango Sticky &lsquoRice&rsquo recipe and it was all I could do to stop him from eating the &lsquorice&rsquo right out of the pan. I usually make a recipe a few times to tweak the recipe before I feel confident enough to shoot and post it online. However, my husband loved it so much and insisted that I leave the recipe alone. &lsquoDon&rsquot change a thing,&rsquo was repeated multiple times.

My husband doesn&rsquot have to eat AIP. He can eat anything he wants. It makes me feel really good when he chooses to eat the food I make not out of obligation but because it tastes good. He actually wants me to make this AIP Mango Sticky &lsquoRice&rsquo for his family he loves it that much. There&rsquos no better compliment.

Full disclosure. I can&rsquot tolerate coconut just yet. As I write this, I just tried to reintroduce it and it did not go as planned. My reaction wasn&rsquot as bad as it has been in the past, which is progress, but I&rsquom not quite there yet. This recipe was created completely from my memory of coconut and used my husband as my taster. I was kinda hoping that my reintroduction of coconut would go better and I would be able to enjoy this recipe as well. I may have jumped the gun but I&rsquom glad to know that this AIP Mango Sticky &lsquoRice&rsquo recipe (and my Coconut Panna Cotta) will be waiting for me when I finally reintroduce coconut. In the meantime, I hope you enjoy.

Mango and sticky rice

It may be the most highly anticipated produce debut ever: Mangoes from India, banned from importation until the U.S. and India reached a trade agreement last year, have finally hit stores in Southern California.

The mango, in India, is revered for its flavor and texture. “It’s luscious, it’s satiny, it’s smooth and velvety, and has the most elegant mixture of sweet with a little sour that you can possibly hope to find,” says Madhur Jaffrey, author of “Climbing the Mango Trees: A Memoir of a Childhood in India” and other Indian cookbooks.

Though hundreds of mango varieties are grown in India, only three -- Alphonso, Kesar and Banganpalli -- will be available in the U.S. this season. Alphonsos and Kesars were the first to arrive.

Alphonsos, smallish and golden-yellow, are amazingly sweet and succulent, with floral aromas and a creamy, fiber-free texture. Los Angeles-based produce wholesaler Melissa’s received a shipment the first week of May, says Robert S. Schueller, director of public relations for the firm. Although Melissa’s distributed them to retailers in Texas, Pennsylvania and New York, L.A. retailers didn’t bite, Schueller says, thanks to their high price -- they sell for $35 for a case of 12.

“We’re at the peak of mango season,” he says. “You can buy a dozen mangos of the Ataulfo variety for less than 10 bucks, so most retailers look at the price and say, ‘Oh, it’s probably not worth it.’ In a market where you can get two mangos for a dollar, and these are costing $4 or $5 apiece, it depends on where your priorities are.”

Mexican-grown Ataulfo mangos -- the only fiberless variety besides the Indian ones -- are available nine months of the year, he says.

But the high price doesn’t seem to be deterring Indian mango aficionados. Devraj Kerai, owner of Pioneer Cash & Carry, a grocery in Artesia’s Little India district, says he wanted to be the first to carry Indian mangoes in the region. He received 110 cases of Kesars (12 per case) on May 11, he says, and he sold out in three hours. (Since then he has received three more shipments of Alphonsos and Kesars, pre-selling them, with a waiting list.)

When I arrived at Pioneer that first day, there was a huge yellow and orange banner that screamed, “Indian Mangoes Now Available,” and the scene around the mango display was like a scrum. That’s not surprising to anyone who knows Indian culture.

“Mangos are an essential part of every Indian’s growing up,” says Jaffrey. “Every party for graduations has mangoes, because that’s also the time of the mango. The minute someone graduates, mangoes are sent, placed in a bucket of ice (the quickest way to cool a lot of them), and everyone sits around in a celebratory mood.

“At all our weddings, like a Jewish chuppa, we have a canopy, a mandap, that the couple stands under. The canopy is made of mango leaves, the most auspicious of leaves, and you are surrounded by their blessings.”

Still, eyes popped when Pioneer customers learned how expensive the mangoes were. A few snapped up cases, quickly ferrying them away. Others took a more cautious approach. One couple bought a single fruit for $3.50 and returned moments later to indulge in just one more. They had eaten the first one behind the store and couldn’t resist buying another.

Besides the price issue, mango devotees should consider that all Indian-grown mangoes exported to the U.S. are irradiated. The reason for the long ban was that they can harbor a pest -- the mango seed weevil -- but the weevil is killed with low levels of irradiation. “Irradiation is recognized as a safe and effective way of providing insect quarantine treatment,” says Christine Bruhn, an expert on irradiation and director of the Center for Consumer Research at UC Davis, but the procedure remains controversial.

In any case, I didn’t let it bother me: I couldn’t wait to taste one. The Kesars, a bit larger than the Alphonsos, are still green when ripe, with only a touch of yellowing, if any.

As I peeled the skin down the side of the fruit, a fabulous perfume wafted up: lime blossom, citrus and spice. I filleted the two “cheeks” away from the flat oval pit. The flesh was gorgeous, a beautiful, deep saffron color. (“Kesar” means saffron in Hindi.) I sliced, and tasted.

The flesh was silky and ripe, with a texture almost like tofu. It was amazingly sweet and deeply flavored, with funky tropical notes and a touch of bright lime and a gorgeous finish. Not wanting to miss a bit, I slurped the rest of the fruit over the sink.

Kesars will be available only through late June, and they’re not easy to find: The only stores carrying them in Southern California are a number of Indian groceries meanwhile, Melissa’s is selling them online ($55 per case, plus shipping).

Banganpallis, grown in the south of India, are on their way says Pioneer’s Kerai he expects to have them this week.

So are Indian mangoes worth the steep price tag? For Schueller, it’s a close call. His favorite, he says, is the green Keittmango, grown next to the Salton Sea in the Coachella Valley they’ll come into season in July. “The Indian mangoes are just as good,” he says, “but the price is so high.”

But for me, it was the best $35 I’ve spent all year.

A wide world of flavor, texture and color

Though there are hundreds of mango varieties grown in India, only three are available in the U.S.

Alphonso: Sweet, soft-fleshed and nearly fiberless, with golden yellow skin that may be blushed with red, this variety is well known throughout India. Harvested from March to June.

Kesar: Small to medium-size, it has a green skin that doesn’t necessarily change color when fully ripe. Check for ripeness with a delicate squeeze. It takes its name from the Hindi word for saffron, due to its spicy perfume and orange flesh. It is picked from May to June in its northern home state of Gujarat.

Mango varieties widely available in the U.S.

Tommy Atkins: Growers favor this large, colorful variety (its “blush” is mostly red) for good looks, a long shelf life and a fibrous flesh, which helps it endure global transit. Comparing apples to mangoes, this Red Delicious of the mango world has only fair flavor but is widely available through most of the year.

Haden: A descendant of the Tommy Atkins, this yellow-orange to red fruit is medium to large in size and known for its high sweetness and moderate fiber. It’s available October through June.

Kent: Large, with a greenish yellow skin and a bit of red blush, it has rich sweetness and nearly no fiber. Available October through April from South America.

Ataulfo: This small mango has a bright yellow skin and sweet, soft buttery flesh, and very little seed fiber. It’s sometimes called a Manila or Mexican mango and is also sold under the brand name Champagne. Available in the spring through early summer now is peak season.

Keitt: Harvested green before full maturity, this very large fruit, developed in Florida, can be used for Asian green mango recipes. It can also be left to ripen to orange-yellow, for full-on eat-out-of-hand flavor. The season is May through September.

  1. Soak the sticky rice for at least an hour before steaming.
  2. Steam for 20 minutes on medium-high in a sticky rice steamer. If you don’t have a sticky rice steamer, you can try steaming in a bowl in a covered saucepan with an inch of water at the bottom of the pan. You could also try using a regular steamer, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through.
  3. While steaming, prepare the sauce for the rice. Add the 1/2 cup of coconut milk to a saucepan along with the 1 1/3 tablespoons sugar & 1/4 teaspoon salt, and stir over low heat until dissolved. Set aside.
  4. Prepare the topping sauce as well. In another small saucepan, add the 1/4 cup coconut milk, 1 1/2 teaspoons sugar, and 1/8 teaspoon salt, and stir over low heat until dissolved. Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Stir until thickened, and remove from heat.
  5. When the rice is finished, spread out in a shallow bowl and cover with 1/2 the thin sauce (the sauce you made first). Stir well and keep adding more until you reach saturation point. Depending on the rice used, it should be around 75% of the sauce. You may need to use it all. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid. I usually add until just before I see puddles of coconut milk. Stir well and cover with a towel. Let the rice absorb the coconut milk for 10-15 minutes.
  6. Slice mango as shown and arrange on a plate. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Garnish with toasted sesame seeds or fried salty mung beans.

The best mango to eat with this dish is called 'Naam Dok Maai' (flower nectar mango), which is available in South East Asia. In many Asian groceries in the West you can find a yellow-skinned mango which is skinny and pointy. This works a lot better than the round, red/orange mangoes from Mexico & the Caribbean, which are not anywhere near as yummy as the Asian mangoes.

Make sure you use sticky rice and not regular Thai rice in this dish. Sticky rice is sometimes called glutinous rice. The grains are whiter and fatter than regular rice.

Do not refrigerate the sweet sticky rice — it turns into a rock-hard mess which tastes awful. If you have to make it ahead of time, just leave it out on the counter. It'll last for a few hours no problem.

Chao Koh brand coconut milk is the best to use in this dish. If you can find it in a paper carton, it's better than a can. If you cannot find Chao Koh, do not, by any means use a brand of coconut milk that does not originate from Thailand. The local supermarket variety will ruin this dish!

I really like a slightly cold mango with slightly warm rice. It compliments the sweet & salty of the dish. Mmmm!

A Delicious, but Tedious Dessert

Although the name sounds like you can just slap wet rice on a plate with mango, that couldn’t be further from the truth. The ‘sticky rice’ used by Thais, isn’t just your regular rice gone soggy, but a separate species of rice entirely. Southeast asian glutinous rice is a beast entirely of its own, and if you don’t give the rice the respect it deserves, it may ruin your day (and your kitchen), when it fails to cook up as nicely as you remember from your trip to Thailand.

For starters the rice has to be washed and then soaked for hours. Many people will soak the rice overnight and steam it in the morning. Next, while your steamed rice is hot, you want to add your sweet coconut sauce so that it can be absorbed by the rice for at least thirty minutes. This isn’t to mention getting your mung beans all toasted and ready, and creating a salty version of the coconut sauce to use as a topping.

While making the dish overall isn’t hard, you will have to put in some time and attention to the process if you want it to yield great results. Don’t fret though, we’ve included the instructions for classic mango and sticky rice in the pdf download of our recipe book.

Thai Sticky Rice with Mango

My mother was my first cooking teacher. She taught me everything from making curry paste from scratch to peeling a mango. (Here’s how it’s done – we push the knife away from our bodies: How to Peel a Mango.)

In Thailand, there are many varieties of mangoes. Most people are familiar with sweet yellow mangoes, such as Nam Dok Mai and Ok Rong, and enjoy them with sweet sticky rice. Green mangoes are firm and sour, and best used in savory dishes. Check out the Michelin Guide on Thai mangoes.

Here’s a traditional recipe for Thai Sticky Rice and Mango, though I’ve reduced the sweetness a bit from the traditional recipe. Enjoy!


2 cups Thai sticky rice (also called sweet rice or glutinous rice)

5-6 butterfly pea flowers (optional)

A wedge of fresh lime (optional)

Prepare Butterfly Pea Water (Optional)

For Royal Thai cuisine, which places emphasis on not only ingredient quality but also presentation, sticky rice is infused with butterfly pea water before steaming to add purple hue.

Bring water to a boil and turn off the heat. Add fresh or dried butterfly pea flowers to steep for at least 30 minutes. Squeeze fresh lime and add a few drops of lime juice at a time to change the color from blue to purple. The more you lime juice, the darker purple. Strain and use the butterfly pea water to soak the sticky rice.

Rinse Sticky Rice

Add sticky rice to a bowl filled with water and rinse and repeat 3-4 times or until the water is no longer cloudy. You may use alum as part of the rinsing process to give a nice sheen to the rice.

Soak the sticky rice in water (or the water with the butterfly pea) for 3 hours. Do not soak it too long or the rice will become too soft.

Prepare Coconut Mixture

Add all ingredients in a saucepan. Mix together over medium heat and then bring to a boil. Turn off the heat, transfer mixture to a bowl and let cool.

Cook Sticky Rice

The best way to cook Thai sticky rice is to steam with a steamer and cheesecloth, or in a bamboo steamer. Add water to the bottom section of the steamer, lay cheesecloth on the second tier of the steamer, drain the rice and spread the rice evenly on the cheesecloth. Cover with the steamer lid. Bring the water to a boil, reduce to medium heat and steam for 10-15 minutes. Check the rice and flip over to evenly cook and steam for 10-15 minutes more until cooked through.

Add steamed sticky rice to a glass mixing bowl, slowly pour coconut mixture onto hot rice and gently mix together. Cover the bowl with a lid and let it sit for 20-30 minutes until steamed rice absorbs the coconut mixture.

Make Coconut Cream Topping

Add all ingredients in a saucepan. Mix together over medium heat and stir until the sauce thickens. Turn off the heat and drizzle over the sticky rice before serving with fresh mango. Rather that use coconut cream, you can experiment with coconut or other flavors of ice cream.

Finally, in serving sticky rice and mango, in Thailand we top the sticky rice with roasted yellow mung beans. To prepare them, we soak the beans in the water for an hour and then roast in a pan over medium heat until they turn a crispy golden brown. You can use sesame seeds, ground peanuts, cashews, pistachios or other favorite toppings.

Mango sticky rice

I rarely advocate buying new kitchen kit, but an inexpensive bamboo steamer is worth its weight in gold (for foolproof steamed rice, or to steam shop-bought or homemade dumplings, if nothing else). You’ll also need a piece of muslin and to set aside four hours to soak the rice.

Soak 4 hr
Prep 5 min
Cook 40 min
Serves 4

200g glutinous or Thai sticky rice
200ml coconut cream
2 tbsp caster sugar
¼ tsp salt
4 alphonso, honey or kesar mangoes
1 lime, quartered

Wash the rice a couple of times in cold water, then put it in a large bowl. Add enough cold water to cover the rice, then leave it to soak for around four hours. Meanwhile, line the top layer of a bamboo steamer with muslin. Drain the soaked rice, then put it inside the steamer and, using your fingertips, even it out, so it sits in a thin layer. Wrap the sides of the muslin over the top of the rice and put the lid on the steamer.

Fill the pan in which you will put the steamer with 2-3cm cold water and bring to a boil. Lower the heat to a simmer, carefully lower in the steamer and leave to cook for 20-25 minutes, or until the rice is tender.

While the rice is cooking, scrape the coconut cream into a small saucepan, add the sugar and salt, and stir to mix. Bring to a boil, then take off the heat. Peel the mangoes, cut off the four “cheeks” from each one (eat the rest another time, or immediately) and thinly slice each cheek.

When the rice is cooked, unwrap the muslin – take care, because the steam will be very hot. Tip the rice into a bowl, and pour over all but four tablespoons of the coconut mix. Toss with a fork, then cover and put to one side for five minutes, so the rice can absorb the cream.

Put the rice in four neat mounds on four plates. Arrange some mango slices on each mound, squeeze a little lime juice on top, pour a tablespoon of reserved coconut cream over each portion and serve.

Types of Mango

Traditionally Yellow or Champagne Mangos are used for this dish. They are small and very sweet. You can find this variety of mango at most ethnic and Asian Grocery stores.

In most local grocery stores in the states you will find Red mangos. If you use red mango, you'll want it slightly soft, but not too soft. The more ripe the red mango is, the sweeter it will be.

To prepare the mango, carefully peel the skin, then slice along the pit of the mango. You can do chunks for easier eating or slices.

I also like to chill my mango pieces so they are cold before serving.

Something about the warm sticky rice and cold sweet mango makes a party in your mouth!


Make the sweet coconut cream:

  • Mix the coconut cream with the flour paste in a small saucepan or brass wok, stirring rigorously to incorporate. Add the salt and pandanus leaf, if using, then bring to the boil, stirring constantly to ensure the cream does not separate. When the coconut cream has thickened, add the sugar and immediately remove the pan from the heat. Stir until the sugar has dissolved. Allow to cool before serving.

Make the sticky rice:

  • Rinse the rice carefully to remove any excess starch without breaking the grains. Soak it overnight, with 2-3 Thai jasmine flowers, if possible.

The next day, drain the rice, rinse and place in a metal steamer normally the raw grains of rice cling together, so they rarely fall through the holes, but if you’re feeling cautious line the steamer with some rinsed muslin (cheesecloth). Make sure the rice is not piled too high in the center, nor too widely spread. Add a pandanus leaf or two to the water in the base of the steamer, if you like, then steam the rice until tender (test some grains from the area where the mound of rice is deepest) this should take about 45 minutes to 1 hour. During this time, make sure that there is plenty of water in the steamer if you need to top up the water level, use boiling water so as not to interrupt the steaming. When you check on the rice, wipe dry the inside of the steamer lid before replacing it.

Meanwhile, stir the sugar and salt into the coconut cream until dissolved. When the rice is cooked, remove from the steamer and place in a glass or ceramic bowl, then pour over the prepared coconut cream and stir to incorporate fully. (It is important that the rice is still piping hot, so it will more completely absorb the coconut cream and become rich and glistening.) If you like, you can plunge a knotted pandanus leaf into the rice and dot the surface with a few Thai jasmine flowers. Cover and set aside in a warm place for 15 minutes before serving. Some cooks like to swaddle the bowl in a towel to keep it warm and snug!

To serve:

  • Peel the mangoes with a sharp knife, then cut the flesh away from the central stone into cheeks. Cut each cheek crosswise into five or six slices.

Divide the rice among four bowls, then place a sliced mango cheek alongside and cover with a spoonful or two of sweetened coconut cream. Sprinkle with the mung beans and serve.

You can make your own coconut cream (aka thick coconut milk) or use the thick, solidified portion from a can of coconut milk

Reprinted with permission from Thai Street Food: Authentic Recipes, Vibrant Traditions by David Thompson, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.

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