Easy Vegan Mango Sticky Rice
Easy homemade vegan mango sticky rice recipe with creamy coconut sauce and fresh tropical mango. Ready in 1 hour.
Ingredients
Instructions
- 1
Rinse the glutinous rice under cold running water in a fine-mesh strainer for about 2 minutes, stirring gently with your fingers until the water runs mostly clear.
- 2
Add the rinsed rice and 2.25 cups of water to a rice cooker or steamer pot, then cook on the standard setting until the rice is completely tender and has absorbed all liquid, approximately 20-25 minutes.
- 3
While the rice cooks, warm 1 cup of the coconut milk in a small saucepan over medium-low heat without bringing it to a boil.
- 4
Stir the granulated sugar, sea salt, and vanilla extract into the warm coconut milk, mixing continuously until the sugar dissolves completely, about 2-3 minutes.
- 5
Transfer the cooked hot rice to a large mixing bowl, then immediately pour the warm coconut mixture over it and fold gently with a rubber spatula until fully combined and no dry rice remains visible.
- 6
Let the coconut rice rest, covered, at room temperature for 20-25 minutes to allow it to absorb the sauce and achieve the proper creamy consistency.
- 7
Slice each mango lengthwise on either side of the large flat pit, creating two large cheek pieces for each fruit.
- 8
Score the mango flesh in a crosshatch pattern, cutting about 0.25 inch deep without piercing the skin, then press the skin upward gently to create a decorative "hedgehog" appearance and slice the pieces away from the skin.
- 9
Drizzle the remaining coconut milk into a small bowl and set aside for plating.
- 10
Divide the coconut sticky rice evenly among four serving plates or shallow bowls, creating a modest mound in the center of each.
- 11
Arrange the fresh mango slices in an elegant fan or overlapping pattern beside or on top of the rice, exposing the beautiful yellow flesh.
- 12
Drizzle a small amount of the reserved coconut milk around the rice and mango for visual appeal and extra creaminess.
- 13
Sprinkle the toasted sesame seeds generously over each serving as a finishing garnish, distributing them across both the rice and mango.
- 14
Serve immediately while the rice is still warm and the mango is cool and fresh, ideally within 15 minutes of assembly for optimal texture contrast.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Granulated sugar | Coconut palm sugar or maple syrup (use 0.5 cup maple syrup) | Lower glycemic index reduces blood sugar spikes and provides more complex flavor |
| Full-fat coconut milk | Light coconut milk (13.5 oz can) mixed with 0.5 cup cashew cream | Reduces saturated fat while maintaining creamy texture and richness through plant-based alternative |
| White sesame seeds | Black sesame seeds or a combination of black and white seeds | Black sesame seeds contain higher antioxidant content and add visual contrast |
| Vanilla extract | Pandan extract (0.25 teaspoon) or fresh pandan leaves (2-3 leaves, steeped) | Adds authentic Southeast Asian aromatic complexity and reduces reliance on vanilla |
| Standard white sugar (0.75 cup) | Monk fruit sweetener or erythritol (0.5 cup equivalent) | Zero glycemic index impact for blood sugar management with no bitter aftertaste when combined properly |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 428 |
| Total Fat | 8g |
| Saturated Fat | 6g |
| Cholesterol | 0mg |
| Sodium | 288mg |
| Carbohydrates | 88g |
| Fiber | 3g |
| Sugar | 52g |
| Protein | 5g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
