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Mango Coconut Sticky Rice

Short-grain rice is cooked with coconut milk and fresh mango to give this side dish a tropical feel!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 8 servings


  • 2 cups sushi rice
  • 1 large mango diced
  • 1 14-oz can coconut milk
  • 1 cup water
  • 1 1/4 teaspoon salt


If using a rice cooker:

  • Use rice cooker measuring cup, measure 3 scoops of rice (should yield about 2 standard measuring cups of rice). Add to rice cooker with mango, salt, and coconut milk. Add water until you reach the 3 line of the rice cooker (should be about 1 standard cup of water but use the line to help you know when to stop). Turn rice cooker on and let it do its thing until finished. Fluff with a fork and serve!

If using a stovetop:

  • Using the measurements in the ingredient list above, add all to a medium pot and bring to a boil. Cover and reduce heat to low to simmer for about 25 minutes, or until all liquid is absorbed.


If you like the texture of fresh mango instead, you can leave it out of the cooking process and toss it with the cooked rice at the end.