Mango Sticky Rice Cups

# What You'll Need:

→ Sticky Rice

01 - 1 cup glutinous (sticky) rice

02 - 1 ½ cups water

→ Coconut Sauce

03 - 1 cup coconut milk (full fat)

04 - ¼ cup granulated sugar

05 - ¼ teaspoon salt

→ Topping & Assembly

06 - 2 ripe mangoes, peeled and sliced

07 - 2 tablespoons toasted sesame seeds or mung beans (optional, for garnish)

08 - Fresh mint leaves (optional, for garnish)

# How To Make It:

01 - Rinse the glutinous rice until the water runs clear. Soak in water for 1 hour if time permits.

02 - In a small saucepan, combine the rice and water. Bring to a simmer, then cover and cook over low heat for 15-20 minutes until the water is absorbed and rice is tender. Remove from heat and let stand for 10 minutes.

03 - While the rice cooks, make the coconut sauce: In another saucepan, combine coconut milk, sugar, and salt. Warm over medium heat, stirring until sugar dissolves (do not boil). Reserve ⅓ cup of the coconut sauce for drizzling.

04 - Gently stir the remaining coconut sauce into the cooked sticky rice. Mix well, cover, and let sit for another 10 minutes to absorb.

05 - To assemble, scoop sticky rice into dessert cups (about ½ cup per cup). Arrange mango slices on top. Drizzle with reserved coconut sauce.

06 - Garnish with toasted sesame seeds or mung beans and fresh mint if desired. Serve warm or at room temperature.

# Expert Advice:

01 -

The coconut-scented rice is impossibly creamy and pairs perfectly with juicy mango like a little secret you get to share with friends.
Portioning them into individual cups makes serving not only easy but also impressively adorable—everyone gets their own cloud of sweetness.

02 -

Once, I forgot to reserve some coconut sauce for drizzling—do that before mixing or you’ll miss that luscious finish on top.
Using underripe mango makes the whole dessert fall flat; soft, ripe mangoes have a stunning floral taste that brings everything together.

03 -