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5.0 from 12 votes

Black Sticky Rice Mango Dessert

This cold dessert features sliced mango, sweetened Thai black sticky rice, coconut milk, sweetened condensed milk, and shaved ice. It may sound strange, but it is deliciously rich and refreshing at the same time!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 443 kcal
Course: Dessert
Cuisine: Asian

Ingredients

  • 3/4 cup Thai black glutinous rice (140g)
  • 2 cups water (475 ml)
  • 1/4 cup coconut milk (60 ml, plus 2/3 cup or 160 ml, divided)
  • 3 tablespoons sugar (38g)
  • 2/3 cup milk (160 ml)
  • 1/2 cup sweetened condensed milk (120 ml)
  • 2 cups shaved ice (if you don’t have a tool to make shaved ice, you can also crush ice in a blender until you get a fine consistency)
  • 2 ripe mangos (peeled and sliced)
  • 4 coops vanilla ice cream (optional)

Instructions

    Cup of Yum
  1. Rinse the Thai black glutinous rice and soak overnight in 2 cups of water. It should be soaked for at least 8 hours, or up to 24 hours. Pour the rice and the water it was soaking in into a rice cooker and add ¼ cup coconut milk and 3 tablespoons sugar. Stir everything together and turn on the rice cooker. Different rice cookers will handle sticky rice slightly differently, so you may have to press the cook button a couple times until all the liquid is absorbed. Once the rice is cooked, cool completely. (See note for what to do if you don't have a rice cooker.)
  2. In a separate bowl, combine the remaining 2/3 cup coconut milk with 2/3 cup regular milk and ½ cup sweetened condensed milk. Taste and add more sweetened condensed milk if you’d like it sweeter.
  3. Divide the shaved ice among 4 bowls. Top each bowl with half of a sliced mango and 1-2 scoops of black sticky rice. Divide the milk mixture among each bowl, pouring it over the mango, ice, and sticky rice. Add a scoop of vanilla ice cream to each bowl if desired. Serve!

Notes

  • Prep time does not include time needed to soak the black glutinous rice overnight. 
  • If you don’t have a rice cooker, soak the Thai sticky rice overnight and then steam it according to our instructions for foolproof sticky rice. Heat the coconut milk and sugar in a pot and stir until the sugar is dissolved. Allow to cool and stir into the cooked sticky rice. Cool completely. 
  • If you don’t have a rice cooker, soak the Thai sticky rice overnight and then steam it according to our instructions for
  • foolproof sticky rice
  • . Heat the coconut milk and sugar in a pot and stir until the sugar is dissolved. Allow to cool and stir into the cooked sticky rice. Cool completely. 

Nutrition Information

Calories 443kcal (22%) Carbohydrates 79g (26%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 29mg (10%) Sodium 99mg (4%) Potassium 445mg (13%) Fiber 2g (8%) Sugar 49g (98%) Vitamin A 1172IU (23%) Vitamin C 31mg (34%) Calcium 208mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 443

% Daily Value*

Calories 443kcal 22%
Carbohydrates 79g 26%
Protein 9g 18%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 99mg 4%
Potassium 445mg 9%
Fiber 2g 8%
Sugar 49g 98%
Vitamin A 1172IU 23%
Vitamin C 31mg 34%
Calcium 208mg 21%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.