Mango Sticky Rice Pudding Cups

Mango Sticky Rice Pudding Cups are a delightful fusion of creamy coconut-infused sticky rice layered with ripe, juicy mangoes, served in individual portions for convenience and elegance. This Thai-inspired dessert offers a rich texture, vibrant flavor, and beautiful presentation, making it perfect for both casual gatherings and formal occasions.

Why You’ll Love This Recipe

Mango Sticky Rice Pudding Cups are an easy and elegant twist on the classic Thai dessert. The individual serving cups make it a great option for parties or meal prep, while the layers of sweet coconut sticky rice and fresh mango provide a refreshing balance of textures and flavors. It’s naturally gluten-free, visually appealing, and requires only a few ingredients to prepare.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Glutinous (sticky) rice

• Coconut milk

• Granulated sugar

• Salt

• Ripe mangoes (preferably Ataulfo or another sweet variety)

• Cornstarch (optional, for thickening coconut sauce topping)

• Pandan leaf or vanilla extract (optional, for added fragrance)

• Toasted sesame seeds or mung beans (optional, for garnish)

directions

1. Soak the Rice: Rinse the sticky rice thoroughly until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

2. Cook the Sticky Rice: Drain the soaked rice and steam it in a cheesecloth-lined steamer for about 25–30 minutes until tender.

3. Make the Coconut Sauce: In a saucepan, combine coconut milk, sugar, and salt. Heat over medium-low until the sugar dissolves, but do not let it boil.

4. Mix Rice and Sauce: Once the rice is cooked, transfer it to a large bowl and pour most of the warm coconut sauce over it (reserve some for topping). Stir well and let the rice absorb the sauce for about 20–30 minutes.

5. Prepare Mangoes: Peel and slice the mangoes into thin pieces.

6. Assemble the Cups: In individual serving cups, layer the coconut sticky rice and top with mango slices. Drizzle with reserved coconut sauce.

7. Optional Topping: For added texture, sprinkle with toasted sesame seeds or mung beans.

Servings and timing

Servings: 6 individual cups
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time (soaking and resting): 4–5 hours (includes rice soaking and resting)
Total Time: 5 hours 20 minutes

Variations

• Mini Jars for Gifting: Assemble the pudding in small jars with lids for gifting or potlucks.

• Add Coconut Jelly: Include cubes of coconut jelly between the layers for a chewy texture contrast.

• Sweetened Condensed Milk Drizzle: Replace coconut sauce topping with a drizzle of condensed milk for a sweeter finish.

• Flavored Sticky Rice: Add pandan extract or butterfly pea flower for color and aroma.

• Vegan and Dairy-Free: This recipe is naturally vegan when made with plant-based coconut milk and sugar.

storage/reheating

Store assembled Mango Sticky Rice Pudding Cups in airtight containers in the refrigerator for up to 2 days. For best texture, store the sticky rice and mango separately and assemble before serving. The rice can be reheated gently in the microwave with a splash of coconut milk to restore its softness. Do not freeze, as the texture of both rice and mango will degrade upon thawing.

FAQs

What type of rice should I use for mango sticky rice?

You should use Thai glutinous rice, also known as sticky rice or sweet rice, which becomes soft and sticky when steamed.

Can I substitute jasmine rice for sticky rice?

No, jasmine rice does not have the same sticky texture and will not yield the traditional consistency required for this dessert.

Is coconut milk the same as coconut cream?

No, coconut milk is thinner and more commonly used in this recipe. Coconut cream is thicker and richer, and can be used sparingly for topping if desired.

Can I make mango sticky rice ahead of time?

Yes, you can prepare the components ahead and store them separately. Assemble the cups shortly before serving for best freshness.

Can I use canned mango instead of fresh?

Fresh mango is preferred for texture and flavor, but canned mango can be used in a pinch. Ensure it’s drained and not overly soft.

How do I make the rice less dry?

If the rice feels dry, reheat it gently with a little coconut milk to rehydrate and soften it.

Can I skip the sugar in the coconut sauce?

You can reduce the sugar, but it’s not recommended to skip it entirely, as it balances the savory coconut flavor.

Are these pudding cups gluten-free?

Yes, the ingredients in this recipe are naturally gluten-free, making it suitable for gluten-intolerant individuals.

Can I add other fruits?

Yes, fruits like banana, lychee, or kiwi can be added, though they may alter the traditional flavor profile.

How long can the pudding cups sit at room temperature?

They should not sit out for more than 2 hours to prevent spoilage, especially in warm conditions.

Conclusion

Mango Sticky Rice Pudding Cups offer a beautiful and flavorful take on a classic Thai dessert, ideal for entertaining or treating yourself to something sweet and satisfying. With its creamy coconut base, fresh mango topping, and customizable presentation, it’s a dessert that never fails to impress. Try it for your next gathering or as a make-ahead indulgence.