Mango Sticky Rice Cups

Of all the desserts that transport me to a different place, none do it quite as vividly as mango sticky rice. The first time I had it was on a balmy evening in Chiang Mai, Thailand. I bought it from a street vendor whose cart was illuminated by a single hanging bulb, and the combination of the warm, chewy rice, the salty-sweet coconut sauce, and the perfectly ripe, fragrant mango was nothing short of a revelation. It was pure comfort and tropical bliss in a simple styrofoam container. For years, I tried to replicate that experience at home, serving it family-style in a large bowl. While delicious, it was always a bit messy to serve, especially at parties. That’s when the idea for these Mango Sticky Rice Cups was born. By portioning the classic dessert into individual muffin-sized cups, it became instantly party-ready, easy for kids to handle, and honestly, even more charming. The first time I served these at a summer barbecue, they vanished in minutes. My friends, who were used to the traditional version, loved the novelty and convenience. My kids, who can be picky, saw them as “mango cupcakes” and devoured them. These little cups capture all the authentic flavor of the original but present it in a modern, convenient, and utterly delightful package. They have become my signature summer dessert, a guaranteed crowd-pleaser that brings a taste of Thai sunshine to any occasion.

Ingredients

Here are the essential components you’ll need to create these perfect little cups of tropical paradise. Using the right ingredients is the first step to achieving that authentic, restaurant-quality taste and texture.

For the Sweet Sticky Rice:

• 2 cups Thai glutinous rice (also called sweet rice): This is the star of the show and is non-negotiable. Do not substitute with jasmine, basmati, or any other long-grain rice. Glutinous rice has a high amylopectin content, which makes it uniquely sticky and chewy when steamed. You can find it at any Asian grocery store or in the international aisle of larger supermarkets.
• 1 ½ cups full-fat canned coconut milk: For the rice to be creamy and rich, you must use full-fat coconut milk from a can. The kind in a carton is too thin and will not provide the necessary richness.
• ½ cup granulated sugar: This will sweeten the rice itself, creating a perfect base for the other flavors. You can substitute with palm sugar for a more traditional, caramel-like flavor.
• ½ teaspoon salt: A crucial ingredient that balances the sweetness of the sugar and the richness of the coconut milk, making all the flavors pop.

For the Coconut Topping Sauce:

• ½ cup full-fat canned coconut milk: Again, full-fat is key for a thick, luscious sauce that will drizzle beautifully over the cups.
• 2 tablespoons granulated sugar: Just enough to add a touch of sweetness to the salty topping.
• ¼ teaspoon salt: This sauce is meant to be saltier than the rice, providing a wonderful contrast.
• 1 teaspoon cornstarch mixed with 1 tablespoon water: This is our thickener. A cornstarch slurry will give the sauce a glossy, drizzle-able consistency without making it gluey.

For the Mango & Garnish:

• 3 large, ripe mangoes: The quality of your mango will make or break this dessert. Look for Ataulfo (also known as honey or Champagne mangoes) if you can find them, as they are sweet, fragrant, and not fibrous. A ripe mango should have a sweet aroma at the stem and give slightly when gently pressed.
• 2 tablespoons toasted sesame seeds: These add a nutty flavor and a delicate crunch that contrasts beautifully with the soft rice and mango. You can buy them toasted or toast them yourself in a dry pan for 2-3 minutes.
• Optional: 2 tablespoons toasted yellow mung beans: For a truly authentic touch, these provide a fantastic, savory crunch. You can find them pre-toasted and salted at most Asian markets.

Instructions

Follow these detailed steps carefully to ensure your sticky rice is perfectly cooked and your cups are beautifully assembled. The process is broken down into manageable stages for a foolproof experience.

Step 1: Prepare and Soak the Rice

This is the most critical step for achieving the perfect texture. Place the 2 cups of glutinous rice in a large bowl. Cover it with several inches of cool water. Use your hands to swish the rice around; you’ll notice the water becomes cloudy. Pour off the cloudy water carefully, holding the rice back with your hand. Repeat this rinsing process 4-5 times, or until the water runs mostly clear. This removes excess surface starch and prevents the rice from becoming gummy.

Once rinsed, cover the rice with fresh, cool water again, ensuring there are at least 2 inches of water above the rice level. Let the rice soak for a minimum of 4 hours, but preferably overnight. Do not skip this step! Soaking allows the rice grains to hydrate fully from the inside out, which is essential for even cooking and achieving that signature chewy texture when steamed.

Step 2: Steam the Sticky Rice

After soaking, drain the rice completely in a fine-mesh sieve. It should look plump and opaque.

Prepare your steamer. The most traditional method is a bamboo steamer set over a wok of simmering water. If using one, line it with a layer of cheesecloth, muslin, or large banana leaves (which add a lovely fragrance) to prevent the rice from falling through the slats.

Alternatively, you can use a standard metal steamer insert in a pot. Line it with cheesecloth as well. If you don’t have a steamer, you can rig one by placing a heatproof colander over a pot with a few inches of simmering water, ensuring the water level is below the colander.

Spread the drained rice in an even layer in your prepared steamer. Cover the steamer with a lid and steam over medium-high heat for 25-30 minutes. To check for doneness, taste a few grains. They should be tender, chewy, and translucent, with no hard, white center.

Step 3: Prepare the Sweet Coconut Milk for the Rice

While the rice is steaming, prepare the coconut milk mixture that it will absorb. In a medium saucepan, combine the 1 ½ cups of coconut milk, ½ cup of sugar, and ½ teaspoon of salt.

Place the saucepan over medium-low heat. Stir continuously until the sugar and salt have completely dissolved. You are not trying to boil the mixture, just warm it through enough to dissolve the solids. Once dissolved, remove it from the heat.

Step 4: Combine the Rice and Coconut Milk

As soon as the rice is finished steaming, transfer the hot rice from the steamer into a large heatproof bowl. Immediately pour the warm, sweet coconut milk mixture over the hot rice.

Using a spatula or rice paddle, gently fold the mixture together until the rice is evenly coated. It will look very wet and soupy at first—this is normal! Cover the bowl with a lid or plastic wrap and let it sit at room temperature for at least 30-40 minutes. During this time, the still-warm rice will absorb all of that delicious, sweet coconut milk, becoming plump, creamy, and infused with flavor.

Step 5: Make the Salty Coconut Topping Sauce

While the rice is absorbing the milk, make the finishing sauce. In a small saucepan, combine the remaining ½ cup of coconut milk, 2 tablespoons of sugar, and ¼ teaspoon of salt. Whisk to combine.

In a separate tiny bowl, mix the 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. This prevents lumps from forming in your sauce.

Place the saucepan over medium heat. Once it begins to gently simmer, slowly whisk in the cornstarch slurry. Continue to whisk for about 1-2 minutes as the sauce thickens to a consistency similar to heavy cream. It should coat the back of a spoon. Remove from the heat and set aside to cool. The sauce will thicken slightly more as it cools.

Step 6: Prepare the Mango and Assemble the Cups

While everything is cooling, prepare your mangoes. Slice the “cheeks” off the mangoes, avoiding the large, flat pit in the center. Score the flesh of each cheek in a diamond pattern without cutting through the skin. You can then either scoop out the cubes with a spoon or gently push the skin from underneath to pop the cubes outward, then slice them off. Dice the mango into small, bite-sized pieces.

Now, assemble your cups. A standard 12-cup muffin tin is perfect for this. For easy removal, you can lightly grease the tin or use paper or silicone liners.

Spoon the rested sticky rice mixture into each muffin cup, pressing it down gently but firmly with the back of a spoon to form a compact base. You can fill them up to about three-quarters full.

Top each rice cup with a generous spoonful of the diced fresh mango. Finally, drizzle a small amount of the salty coconut topping sauce over the mango and rice. Finish by sprinkling each cup with toasted sesame seeds and, if using, toasted mung beans.

Nutrition Facts

This recipe makes approximately 12 individual cups. The nutritional information is an estimate and can vary based on the exact ingredients used.

• Servings: 12 Cups
• Calories per serving: Approximately 280-320 kcal

1. Carbohydrates: As the primary component, carbohydrates from the glutinous rice and sugar provide a quick source of energy, making this a satisfying and restorative treat.
2. Healthy Fats: The full-fat coconut milk is a source of medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently by the body and can be a source of ready energy.
3. Vitamin C: Mangoes are an excellent source of Vitamin C, a powerful antioxidant that supports immune function and skin health. One serving provides a significant portion of your daily needs.
4. Dietary Fiber: The fresh mango contributes dietary fiber, which is important for digestive health and helps to balance the effects of the sugar in the dessert.
5. Manganese: This dessert is a good source of the trace mineral manganese, found in both rice and mangoes, which plays a role in bone formation, metabolism, and antioxidant defense.

Preparation Time

Planning is key for this recipe, primarily due to the non-negotiable soaking time for the rice.

• Soaking Time: 4 hours to overnight
• Active Preparation Time: 25 minutes (rinsing rice, preparing sauces, dicing mango)
• Cooking & Resting Time: Approximately 1 hour 15 minutes (steaming rice, resting rice, cooking sauce)
• Total Time (excluding soaking): Approximately 1 hour 40 minutes

How to Serve

These Mango Sticky Rice Cups are versatile and can be presented in several beautiful ways to suit any occasion.

• For a Party or Gathering:
  • Arrange the finished cups on a large platter or tiered cake stand for a stunning visual display.
  • Garnish with a sprig of fresh mint or a small, edible flower on each cup for an extra touch of elegance.
  • Set up a “garnish station” with small bowls of toasted sesame seeds, toasted coconut flakes, and crunchy mung beans so guests can customize their own cups.
• As an Individual Dessert:
  • Serve one or two cups on a small dessert plate.
  • Drizzle a little extra coconut sauce on the plate itself for a professional, restaurant-style presentation.
  • Serve the rice while it’s still slightly warm or at room temperature for the best texture. The contrast between the warm rice and the cool, fresh mango is delightful.
• Drink Pairings:
  • Traditional: Pair with a hot cup of unsweetened jasmine or green tea to cut through the richness.
  • Refreshing: A tall glass of Thai iced tea complements the flavors perfectly.
  • Light: A glass of sparkling water with a lime wedge or a light, off-dry white wine like a Riesling or Gewürztraminer also works beautifully.

Additional Tips

Unlock the full potential of this recipe with these eight expert tips to ensure perfect results every time.

1. The Rice is Non-Negotiable: It bears repeating: you must use Thai glutinous rice (sweet rice). Its unique starchy composition is what creates the sticky, chewy texture. No other rice, not even sushi rice or Arborio rice, will work as a substitute.
2. Master the Mango: Choose your mangoes wisely. They should be fragrant and yield to gentle pressure. If your mangoes are slightly underripe, you can place them in a paper bag on the counter for a day or two to speed up the ripening process. Avoid stringy varieties like the Tommy Atkins mango.
3. Infuse with Pandan: For an incredibly authentic and aromatic flavor, add a knotted pandan leaf (available frozen at Asian markets) to the water when steaming the rice. You can also add another knotted leaf to the coconut milk mixture while it warms, removing it before pouring over the rice.
4. The Power of Salt: Don’t be shy with the salt in both the rice mixture and the topping sauce. It seems counterintuitive in a sweet dessert, but salt is the secret ingredient that balances the sweetness and richness, preventing the dessert from tasting flat and one-dimensional.
5. Making Ahead for a Party: You can prepare the components separately a day in advance. Store the cooked and cooled sticky rice in an airtight container in the fridge. Store the topping sauce in a separate container. When ready to serve, gently reheat the sticky rice in the microwave with a damp paper towel on top until it’s soft and warm again. Then assemble the cups with fresh mango just before serving.
6. Perfectly Shaped Cups: For super clean and easy removal, use silicone muffin liners. The rice will not stick to them at all. If using a metal tin, a very light spray of neutral oil will help, but silicone is the superior choice here.
7. Toast Your Own Toppings: While you can buy pre-toasted sesame seeds, toasting them yourself elevates the flavor immensely. Simply place raw seeds in a dry skillet over medium-low heat and toss frequently for 2-3 minutes until they are fragrant and lightly golden. The nutty aroma is your reward!
8. Don’t Rush the Rest: Allowing the steamed rice to sit and absorb the sweet coconut milk is a test of patience, but it’s crucial. This resting period is when the magic happens, transforming the rice from simply steamed to luxuriously creamy and flavorful through every single grain.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making Mango Sticky Rice Cups.

1. Can I use a rice cooker to make the sticky rice?
While traditional steaming is best, you can use a modern rice cooker if it has a “sweet rice” or “glutinous rice” setting. However, you must still soak the rice beforehand. Follow your manufacturer’s instructions, but the texture may be slightly softer and less chewy than the steamed version.

2. Is this recipe gluten-free?
Yes, it is naturally gluten-free! Despite its name, “glutinous rice” does not contain any gluten. The term “glutinous” refers to the glue-like, sticky quality of the rice when cooked.

3. My sticky rice turned out hard in some spots and mushy in others. What went wrong?
This is almost always a result of skipping or shortening the soaking time. If the rice grains are not fully hydrated before steaming, they cook unevenly. Ensure you soak for at least 4 hours. Another culprit could be uneven steaming; make sure the rice is spread in a relatively even layer in the steamer.

4. How do I store leftovers?
It’s best to store the components separately in the refrigerator. Store the sticky rice and the coconut sauce in airtight containers for up to 3 days. The diced mango is best fresh but can be stored for a day. To serve, reheat the rice gently (a microwave works well) and assemble with the cool sauce and mango.

5. Can I use frozen mango for this recipe?
Yes, you can use frozen mango if fresh, ripe ones are not available. Thaw the frozen mango chunks completely in the refrigerator. Pat them very dry with a paper towel before using them, as they will release a lot of water, which can make the dessert soggy if not removed.

6. What is the traditional yellow crunchy topping I sometimes see?
That is toasted and sometimes salted split mung beans (tua thong in Thai). They provide a wonderful savory crunch and are considered a classic topping. You can find them in bags at most Asian grocery stores, ready to sprinkle on top.

7. Can I make this recipe vegan?
Good news! This recipe is already 100% vegan as written. It uses coconut milk, rice, sugar, and fruit, with no animal products involved. Just be sure to check that your granulated sugar is certified vegan if that is a concern, as some white sugars are processed with bone char.

8. Can I make this dessert less sweet?
Absolutely. You can reduce the sugar in both the rice mixture and the topping sauce to your preference. Start by reducing the sugar by a couple of tablespoons in each component. Keep in mind that sugar not only adds sweetness but also contributes to the overall texture and preservation, so a drastic reduction might slightly alter the final consistency. The natural sweetness of a perfectly ripe mango will help compensate.

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