Sticky coconut rice, mango & passion fruit

Sticky coconut rice, mango & passion fruit

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(2 ratings)

Prep: 30 mins Cook: 30 mins Plus overnight soaking


Serves 6
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal

Nutrition and extra info


  • kcal266
  • fat7g
  • saturates5g
  • carbs52g
  • sugars39g
  • fibre3g
  • protein3g
  • salt0.31g
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    For the rice

    • 250g Thai sticky rice



      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

    • 225ml unsweetened coconut milk
      Coconut milk in a glass, with half a coconut

      Coconut milk

      ko-ko-nut mill-k

      Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

    • 85g-100g golden caster sugar
    • juice 1 lime



      The same shape, but smaller than…

    For the sauce

    • 1 ripe mango, peeled, stoned and chopped
    • juice 1 orange (to give 60ml)



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 1 tbsp lime juice
    • 50g golden caster sugar



      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    For the decoration

    • 1-2 ripe mangoes, peeled, halved and very thinly sliced
    • 3 passion fruits, halved
    • small mint leaves



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • zest 1 lime, cut into julienne strips



      The same shape, but smaller than…


    1. A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.

    2. Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.

    3. Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn’t boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.

    4. For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.

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    Comments, questions and tips

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    21st Mar, 2014
    This tasted lovely but I seem to have difficulty steaming rice - maybe because I used long grain? Anyway, I ended up boiling it, draining it thoroughly and then stirring in the sweetened coconut milk with lime mixture and serving it with the delicious mango (which had to be a tinned version in light syrup because there were no fresh ones available).
    helentush's picture
    23rd Oct, 2011
    You don't need to steam sticky rice as it's takes alot of prep. All you need to do is soak the rice in water for 10 mins in a microwaveable bowl - having about 1" of water covering the top of the rice. After soaking for 10 mins, cover the bowl with clingfilm and cook in the microwave for 3 mins, stir and then in again for 3 mins. The rice needs to be translucent bit if it's not quite there atfer 6 mins, add a touch more water and cook for a further 3 mins. Then it's done - so easy, I use this technique all the time and it's never failed. This is using the proper "sticky" rice which you can buy in Thai/Chinese supermarkets. Or you can buy a microwaveable rice steamer for normal rice.
    3rd May, 2011
    If you don't have a rice steamer, try a seive over a saucepan of water with either a well-fitting pan lid or some tin foil on top. Works a treat!
    3rd May, 2011
    Susan Bliley your question did make me giggle, sounds like something I would ask :-) I presume they mean in a rice steamer thingy.
    2nd Sep, 2010
    How in the world do you "steam" rice. Do you mean put in a rice cooker? How would the rice not fall through the holes in a steamer? Thanks!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    8th Feb, 2014
    Serve without passion fruit (it's too sour), thicker pieces of mango and no sauce. Instead add coconut ice cream and toasted sesame seeds on the rice.
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