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Thai Mango Sweet Rice

Course: Dessert
Cuisine: Dairy-free, Gluten-free, Kosher, Pescatarian, Thai, Vegetarian
Keyword: Egg-free, Healthy, Husband-approved, Kid-friendly, Nut-free, Summer, Wheat-free
Total Time: 1 hour 5 minutes
Calories: 527kcal
Thai Mango Sweet Rice is made with simple, natural ingredients for a sweet and fresh dessert that you can enjoy anytime!
Print Recipe


  • Saucepan
  • Paring Knife



  • 1-½ Cups Sushi Rice
  • 2 Cups Water
  • 1 Cup Coconut Milk
  • 2 Tablespoons Brown Sugar


  • 1-½ Cups Coconut Milk
  • ½ Cups Brown Sugar
  • ¼ teaspoons Kosher Salt


  • 3 Mango sliced
  • optional Lightly Toasted Sesame Seeds


  • First, soak the rice. DO NOT RINSE the rice. You need all of that starch. Soak Sushi Rice in the Water for 20-30 Minutes.
  • After soaking, dump the rice/water mixture into a medium saucepan. DO NOT DRAIN the rice. Add the Coconut Milk and Brown Sugar, stir.
  • Bring Rice to a boil. Reduce heat and simmer for about 10 minutes until liquid is mostly absorbed.
  • Remove from heat, stir and set aside. The rice will absorb the last of the liquid while it rests.
  • Now prepare the sauce. Whisk together Coconut Milk, Brown Sugar and Kosher Salt in a saucepan.
  • Bring the mixture to a boil, reduce heat and simmer for 10 minutes. The liquid should thicken to a light sauce.
  • Finally, plate your dessert. Scoop ⅓ cup of the prepared rice onto the plate, then add ½ of a mango, sliced. Drizzle sauce over the entire plate, and (if using) sprinkle Toasted Sesame Seeds for garnish.



Serve immediately for best taste. The elements can be refrigerated separately, then gently rewarmed to be served again. You may need to add a little water to rice for reheating.


Sodium: 69.7mg | Sugar: 43.6g | Calories: 527kcal | Fat: 21.7g | Protein: 8.3g | Carbohydrates: 83.7g