Sticky Rice with Mango


  • 1 cup uncooked Jasmine Rice
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 ripe mangoes

Our creamy Coconut Milk adds amazing flavor to this easy to prepare and delicious Thai dessert.


  • 1 hour


  • Serves 4


  1. Add the hot Coconut Milk sauce to the cooked rice. Stir until mixed.
  2. Lightly press plastic wrap onto mixture in saucepan to cover. Let rest 30 minutes at room temperature.
  3. Peel and slice the mangoes.
  4. With large spoon or ice cream scoop, spoon the sticky rice onto plates and garnish with mango slices.
  5. In a medium saucepan bring 1 3/4 cups of water to a boil. Add the rice and briefly stir. Reduce heat to low and cover. Simmer 15 minutes or until water is just absorbed.
  6. Meanwhile in a small saucepan, combine Coconut Milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat.

Favorite Recipes

Join our recipe club seasonal recipes and tips