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Mango with Black Sticky Rice

This is the dessert that come to my mind when someone mentions a Thai dessert. The sweet sticky rice that has been cooked with coconut milk, served with mango slices and topped with toasted sesame seeds is truly a comfort food, and one that is much healthier than the usual dessert loaded with flour, butter, and cream.

Mango with Black Sticky Rice
Mango with Black Sticky Rice

White sticky rice is actually more commonly used to make this dessert, so feel free to use white sticky rice if that is what you have. But I think black sticky rice has higher nutrient compared to white one, plus I love the color combination between the deep purple of the black sticky rice contrasting with the golden yellow of the mango :)

Mango with Black Sticky Rice

4.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 4

Print Recipe


  • 2 cups black sticky rice
  • 1 can (400 ml) coconut milk
  • 400 ml water
  • 2 tablespoon sugar
  • 1/8 teaspoon salt
  • 2 pandan leaves, knotted
  • 1 mango, cut into small bite size cubes/slices
  • toasted sesame seeds (optional)


  1. Washed and drained sticky rice, then soaked in cold water for at least 2 hours, overnight is best.
  2. Drain the sticky rice and place in a sauce pan, along with coconut milk, water, sugar, salt, and pandan leaves. Bring to a boil, then quickly reduce heat to a simmer and cook (uncovered) until all the liquid has been absorbed, about 45 minutes. Stir frequently, especially towards the end. Discard the pandan leaves.
  3. Transfer the sticky rice to a heat proof bowl, then place in a steamer and steam for 30 minutes until fully cooked.
  4. Transfer the sticky rice to 4 individual serving bowls/ramekins. Let cool completely.
  5. To serve, remove the sticky rice from bowl/ramekin into a serving plate. Serve each with 1/4 of mango and some toasted sesame seeds.
Indonesian Pantry
Indonesian Kitchen


  • Debora Debora says:

    Hi, how many grams of black rice? Thanks

    • Anita Anita says:

      Hi Debora, it's 400 gram of black rice (2 cups).

  • Celyne Gardere Celyne Gardere says:

    Delicious! What a quick and easy way to cook the rice. I served my sticky rice with mango and roasted pineapple.

    • Anita Anita says:

      Oh wow, I love pineapple but it has never occurred to me to pair sticky rice with pineapple before. I bet it tastes delicious!

  • Jill Jill says:

    Why does it have to be steamed after? Is a steamer necessary?

    • Anita Anita says:

      Hi Jill, this is simply one method of cooking sticky rice, first simmering with coconut milk, sugar, and water until liquid is absorbed and followed with steaming. There are other cooking methods to prepare sticky rice, such as 100% steaming, or even in a rice cooker. If you have a favorite way to prepare sticky rice, feel free to change the cooking method. Just make sure the sticky rice becomes fully cooked. :)

  • RuLan RuLan says:

    I subbed the black rice with white sweet rice(that’s what I had on hand) and it was great! Thank you, Anita! FYI-I am Chinese from Indonesia, born in Holland.

  • Mo Mo says:

    I made this 2x. I couldn’t figure out something, I think it needed more sugar...? ... 🤔

    • Anita Anita says:

      Hi Mo, is it not sweet enough? I usually rely on the mango's sweetness to provide the sweetness and I don't want it to really compete with the rice. If you prefer a sweeter version of the rice, there is no harm to increase the sugar.

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