Coconut & Mango Sweet Rice

coconut & mango sweet riceB

Last week I shared this Coconut & Mango Sweet Rice recipe on What’s Cooking with Ruthie and today I’m sharing it with you!!   As you all well know, we recently moved and in an effort to truly clean out the pantry, I came across my bag of Jasmine rice way back in the back of the closet.  I needed a dessert for a little get together and decided to go a little different direction than a traditional dessert.  A few years ago I attended a Thai cooking class and learned how to make the most delicious coconut and mango sweet rice for dessert.  The dessert is classicly made with “sticky rice”, which is Thai Sweet Rice and can be found in Aisan food stores.  To get the “sticky” consistency you soak the rice in water for at least 30 minutes or up to 4 hours.  It is then steamed in a cone shape rice basket and sweetened up with coconut milk, sugar and fresh mango, but with neither time nor basket tools on my side, I improvised the dish a bit by using the Jasmine rice.  Let me disclaim, though, if you are a Thai-connoisseur, you might think my version is a kind of a knock-off, but for those of us who enjoy sweet and tasty desserts, it is A-okay!!!  Thanks for letting me join you guys again this month and I will see you in June with something fresh from the garden!

Coconut & Mango Sweet Rice

Coconut & Mango Sweet Rice


  • 1 cup Jasmine Rice
  • 1 ripe mango, peeled and diced
  • 1 (13 1/2 ounce) can coconut milk
  • 1/3 cup water
  • 1 cup white sugar
  • 1/4 teaspoon salt


  1. In a colander rinse rice until water runs clear.
  2. In a large saucepan, combine rice, coconut milk, salt and water over medium heat and bring to a boil. Reduce heat to the lowest level, cover and let cook undisturbed for 30 minutes. Turn off heat and let sit undisturbed another 30 minutes.
  3. Add sugar to mixture and stir to combine well. Add diced mango and serve.

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