Easy Mango Sticky Rice Pudding: The Creamiest, No-Steam Recipe You Need Now

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This Mango Sticky Rice Pudding Recipe Is Officially Your New Best Friend (and a Viral Sensation)

Okay, confession time: I once paid $12 for a tiny cup of pre-made, slightly sad-looking mango sticky rice at a fancy-pants dessert shop. I ate it, I cried a little (mostly about my life choices and my wallet), and then I swore I would master the real deal. Seriously, who needs a mortgage to enjoy tropical paradise in a bowl? Not us, friend. Which is why we’re making the ultimate, creamy, ridiculously easy Mango sticky rice pudding—because you deserve better than bougie takeout.

This recipe takes the iconic Thai dessert, Khao Niao Mamuang, and turns it into a lush, spoonable pudding that requires zero steaming. You heard me. No fiddly steamer baskets, no ancient grain measuring rituals. Just pure, unadulterated, coconut-milk-soaked rice magic. Get ready to ditch your sad desk lunch and transport your taste buds to a beach vacation.

Why This Recipe Is Awesome (Spoiler: It’s Stupid Easy)

Let’s be real, you don’t need another complicated recipe that makes you question your life skills. You need a win. And this Mango sticky rice pudding delivers. It’s the kind of dessert you whip up when you want to look like a culinary genius but actually just pressed a few buttons and stirred.

First, the flavor. The sweet, creamy coconut rice meets the tart, juicy mango, and BAM! Tropical heaven. It hits every single craving. Second, the ease. Seriously, if you can boil water, you can make this. Third, the applause. Serve this at your next get-together and watch your guests lose their minds. They’ll think you spent hours. IMO, it’s the perfect sweet cheat. Why spend all that time on presentation when the flavor does all the heavy lifting?

The Goods: Ingredients You Need

A flat lay collage showing the essential ingredients for the recipe: a pile of sticky rice grains, a can of full-fat coconut milk, a whole ripe mango, a small bowl of sugar, and salt.

Don’t overthink this. We’re keeping the ingredient list tight and focused on flavor. Always use high-quality coconut milk; it makes a HUGE difference.

For the Rice Pudding:
- 1 cup Glutinous Sweet Rice (also called sticky rice). Pro-tip: Don’t substitute this with regular rice! It won’t work, TBH.
- 1 (13.5 oz) can full-fat Coconut Milk (the creamy stuff, not the watery beverage).
- 1/2 cup water.
- 1/4 cup Granulated Sugar (adjust to your sweetness level, obviously).
- 1/2 teaspoon Salt (don’t skip this; it balances the sweetness).
For the Topping & Garnish:
- 1 large ripe Mango (A Alphonso or Ataulfo mango is best—they are less stringy).
- 2 tablespoons extra Coconut Milk (for that final drizzle of richness).
- 1 teaspoon Cornstarch or Tapioca Starch (for thickening the drizzle).
- 1 tablespoon water.
- Toasted Sesame Seeds or Mung Beans (for that irresistible crunch).

H3 Substitutions You Can Totally Get Away With

No Sticky Rice? You can actually use Arborio rice (the risotto kind!) in a pinch, but the texture will be slightly less sticky and more creamy—still delicious though!
Sugar Swap: Swap granulated sugar for coconut sugar or maple syrup if you like. The flavor will change slightly, but hey, it’s your kitchen.
Can’t Find Ripe Mangoes? Frozen, thawed mango chunks work fine, but you lose some of that fresh, sweet vibrancy.

Tools & Kitchen Gadgets Used (Time to Shop!)

You don’t need a professional kitchen, but a few key items will make your life easier. Think of these as your personal assistants in the pursuit of dessert glory.

Large Heavy-Bottomed Saucepan: Essential for cooking the rice evenly and preventing scorching.
Fine-Mesh Sieve/Strainer: You use this to rinse the rice. Don’t let your rice-water-rinsing-sins ruin this dessert.
Measuring Cups and Spoons: Because eyeballing it is not a good look when you’re dealing with rice and liquid ratios.
Sharp Chef’s Knife: For that beautiful mango dicing, of course.
Cutting Board: To keep your counters safe from rogue knife marks.
Small Whisk: For blending the cornstarch slurry smoothly.
Serving Bowls/Ramekins: So you can plate it up and take a killer photo for Instagram.

Step-by-Step Instructions (The Fun Part)

Ready to cook? Put on some music, pour yourself a beverage, and let’s get this done. We move fast around here.

H3 Step 1: Rinse the Rice (Seriously, Do This)

Place your 1 cup of sticky rice in the fine-mesh sieve.
Rinse it under cold water. Keep rinsing until the water running through it is clear, not milky white. This step washes away excess starch and prevents a gummy mess. Do you want glue? No, you want pudding.

H3 Step 2: Cook the Pudding Base

Grab your large saucepan. Combine the rinsed rice, 1 can of coconut milk, 1/2 cup of water, sugar, and salt.
Bring the mixture to a boil over medium-high heat, stirring constantly so the rice doesn’t stick to the bottom. Constant stirring is mandatory.
Once it boils, immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15-20 minutes. Do not peek! You let the steam do its magic.

H3 Step 3: Let It Rest and Get Thicc

After 15-20 minutes, turn off the heat but keep the lid on. Walk away. Seriously.
Let the rice pudding steam and rest for another 10 minutes. The rice finishes cooking in the residual heat, absorbing all that delicious coconut milk. Check it: the rice should be tender, plump, and creamy. If it’s still too firm, add a tiny splash of water and cook for another 5 minutes.

H3 Step 4: Make the Killer Drizzle

While the rice is resting, you make the topping. In a tiny bowl, mix the cornstarch with 1 tablespoon of water until smooth. That’s your slurry.
In a separate small saucepan, heat your 2 tablespoons of reserved coconut milk. Bring it just to a simmer.
Pour in the cornstarch slurry and whisk quickly until the mixture thickens slightly. This takes about 30 seconds. Turn off the heat. Boom. Drizzle ready.

H3 Step 5: Slice, Assemble, and Gloat

Peel and dice your beautiful, ripe mango. Set it aside.
Spoon the warm rice pudding into your serving bowls. Don’t be shy; load it up!
Top generously with the diced mango.
Drizzle that thick, killer coconut sauce over the top.
Garnish with a sprinkle of toasted sesame seeds or mung beans. Serve immediately while it’s warm, or chill it for a cold dessert. Are you not impressed with yourself right now?

Calories & Nutritional Info (Keep It Real)

We’re not pretending this is kale salad, but knowledge is power, right? This is an estimate for one generous serving (it makes about 4 servings total).

Estimated Calories Per Serving (1/4 of recipe): ~450–500 calories. Yes, it’s decadent.
High in Saturated Fat: Thanks to the full-fat coconut milk. Don’t worry about it; embrace the richness.
Good Source of Carbohydrates: It’s rice, so that’s a given! Great fuel, if you need a positive spin.
Natural Sugars: The mango contributes natural fruit sugars and a decent amount of Vitamin C. Look at you, getting those vitamins!
No Trans Fats/Cholesterol: It’s completely plant-based (vegan friendly!). FYI.

Common Mistakes to Avoid (So You Don’t Cry Over Spilled Milk)

We all make mistakes. Don’t be “that person” who ruins perfectly good ingredients. Read this part carefully.

Not Rinsing the Rice: This is the cardinal sin. If you skip rinsing, your pudding becomes a clumpy, gummy disaster. Rinse until the water is clear.
Lifting the Lid While Simmering: You release all the steam, which is what cooks the rice perfectly. You disrupt the magic! Keep the lid on for the full cooking and rest time. Patience, young Jedi.
Using Low-Fat Coconut Milk: Don’t do it. Seriously. You get a watery, flavorless mess. Always use full-fat coconut milk for that rich, luscious texture.
Underripe Mangoes: They taste sour and stringy. What a disappointment! Use a mango that smells sweet and gives slightly when you gently press it.

Variations & Customizations (Get Creative!)

You made the classic version. Now, let’s get weird. Or, at least, slightly different.

Chocolate Swirl Madness: Stir 1 tablespoon of cocoa powder and an extra dash of sugar into the rice pudding before the final rest. You get a rich, dark chocolate sticky rice. Top with a raspberry or strawberry instead of mango for a Choco-Berry Sticky Pudding.
Keto-ish/Low-Sugar Swap: Swap the sugar for a keto-friendly sweetener (like Erythritol or Monk Fruit). Use a small amount of Xylitol to enhance sweetness. Omit the sticky rice entirely and use a base of finely diced cauliflower rice mixed with coconut milk and sweetener. Cook it down until it has a porridge-like texture. Not exactly the same, but it satisfies the craving!
Ginger-Lime Zest Explosion: Add 1 teaspoon of fresh ginger zest and the zest of half a lime to the coconut milk mixture when you begin simmering. This gives the pudding a bright, zesty kick that cuts through the sweetness beautifully. It’s for the grown-ups who like a little sass in their dessert.

FAQ Section (Because You Have Questions, I Have Snarky Answers)

Got a burning question? Chances are, someone else did too. I’ve rounded up the classics for you.

Q: Can I make this with Brown Rice?
- A: Short answer: No. Long answer: Sure, if you enjoy chewing for an eternity. Brown rice won’t achieve the necessary sticky, creamy texture. Just buy the sweet rice; it’s not a conspiracy.
Q: How do I know when the mango is perfectly ripe?
- A: Give it a sniff! A ripe mango smells sweet and fruity near the stem. It should also feel slightly soft, but not mushy, like a ripe avocado. Don’t buy the rock-hard ones unless you’re patient (and who is?).
Q: Can I use light coconut milk to save on calories?
- A: You can, but it’s going to be sad and thin. Use full-fat. Life’s too short for watery rice pudding. If you want to cut calories, just eat a smaller serving!
Q: How long does Mango Sticky Rice Pudding last in the fridge?
- A: It lasts 3-4 days in an airtight container. The rice gets firmer, but you can microwave it gently with a splash of extra coconut milk to bring it back to life.
Q: Can I freeze the leftovers?
- A: Don’t do it. The rice texture changes dramatically when thawed, becoming grainy and weird. Only make what you can eat.
Q: Do I serve this hot or cold?
- A: This version is amazing served slightly warm (right after the rest period), but it’s also absolutely delicious chilled. Try it both ways and see which one you love more.
Q: Why is my rice still hard after 20 minutes of cooking?
- A: You probably didn’t have a tight seal on your lid, and all the steam escaped. Or, your heat was too high and it boiled dry too fast. Ensure your heat is LOW and the lid is snug.

Final Thoughts (Go Forth and Conquer)

See? That wasn’t scary at all, was it? You just made a dessert that people pay ridiculous money for, and you did it without a steamer, a culinary degree, or any visible signs of stress. You deserve a medal. Now go forth, scoop yourself a generous bowl of this creamy, luscious Mango sticky rice pudding, and tell your friends you totally invented the recipe. They’ll never know the difference.

Seriously, let me know how it goes! Drop a comment with your favorite variation—did you try the ginger-lime? Just promise me you’ll never settle for that $12 sadness again. Cheers!