Purple Sticky Rice with Mango

Purple Sticky Rice with Mango

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"This is just as delicious as the version in your favorite Thai restaurant! This rice is really amazing; the purplish black rice is a wonderful change!"
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1 h servings 393 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 75.6g
  • 24%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
  2. Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.
  3. Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
  4. Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
  5. Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.


  • Cook's Note:
  • You can find black sticky rice at Asian markets or online.
  • Slice the mango by first cutting 1/2 inch off the top and bottom, then slicing each side starting just past the seed. Remove the skin with a paring knife and slice into lengthwise strips.
  • For a more authentic version, substitute 3 tablespoons sesame seeds in place of 3 tablespoons shredded coconut; lightly toast in saucepan and sprinkle over dessert.


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Perfect finish to your Thai dinner!

It tasted great - got compliments on it at a women's luncheon I brought it to! But the rice never actually got real soft & "sticky." I even soaked the rice ahead of time in warm water (like an...

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