Thai-Style Sticky Rice with Mango and Coconut Sauce
Inspired by a popular Thai dessert, this creamy, fruity dish has it all. A dreamy end to any meal, we’ve swapped typically high-calorie ingredients to make our version lighter, without losing any of the flavour or texture.
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NutritionPer Serving
- Calories187
- Carbs47g
- Protein2.8g
- Fat1.1g
- Saturates1g
- Sugars8.5g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s no better way to end a fakeaway feast than with this Thai-Style Sticky Rice with Mango and Coconut Sauce. At just 187 calories per serving, there’s no need to skip pudding!
Unlike traditional versions of this recipe, we’ve said goodbye to full-fat coconut milk and sugar in order to keep things nice and slimming friendly. Using a coconut dairy-free milk alternative and sweetener does the job just as well, bringing all the flavour, without the calories.
Served with slices of juicy, sweet, fresh mango, you won’t be able to get enough of this sticky rice. It’s really important to follow all the recipe steps carefully, including leaving the rice to soak for at least 5 hours – it’s the key to getting the perfect consistency.
You’ll also need to rinse the rice really well before cooking, to get rid of excess starch. Don’t be put off! You’ll be well rewarded for your patience when you scoop up the first bite of sticky rice, creamy coconut and refreshing mango.
What diets is this Thai-Style Sticky Rice with Mango and Coconut Sauce suitable for?
This Thai-Style Sticky Rice with Mango and Coconut Sauce recipe is suitable for vegetarian, vegan, dairy-free and gluten-free diets.
As always, please take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Thai-Style Sticky Rice with Mango and Coconut Sauce?
We’ve steamed our rice in a metal sieve, rather than a traditional bamboo rice steamer. If you have one, you can use this instead of the sieve. Please do not attempt to steam your rice in a plastic sieve as it may melt.
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A metal sieve is perfect for rinsing and steaming your rice.
If you prefer, you can use a bamboo rice steamer like this one.
How many calories are in this Thai-Style Sticky Rice with Mango and Coconut Sauce?
This Thai-Style Sticky Rice with Mango and Coconut Sauce is included in our Everyday Light category because it contains just 187 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Thai-Style Sticky Rice with Mango and Coconut Sauce recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Place the rice in a bowl of cold water and cover with cling film. Leave on the work surface to soak for a minimum of 5 hours or overnight.
Step 2
Drain the rice into a metal sieve, discarding the water. Rinse the rice in the sieve under cold running water until the water runs clear. This is to remove excess starch from the rice.
Step 3
Fill a medium saucepan to a 5 cm depth of boiling water and place over a medium heat. Place the metal sieve containing the rice on top of the saucepan to suspend it over the simmering water. Make sure the bottom of the sieve isn’t touching the water.
Step 4
Lower the heat, put the lid on top of the sieve and steam the rice by simmering gently for 20-25 minutes, stirring halfway through. When the rice is ready it will feel ‘gummy’ when tasted or touched.
Step 5
Tip the rice from the sieve into a medium bowl and cover with cling film.
Step 6
Place the coconut dairy-free milk alternative in a small saucepan with the sweetener. Place over a low heat for 2-3 minutes, stirring until dissolved.
Step 7
Pour 100ml of the coconut mixture into the bowl of rice and stir until combined. Cover with cling film and when cool, place in the fridge for about 1 hour.
Step 8
Mix the cornflour with the water until smooth. Place the saucepan containing the remaining coconut mixture over a low heat and stir in the cornflour mixture. Simmer for 3-4 minutes, stirring until it has thickened slightly to make a runny sauce.
Step 9
Pour the coconut sauce into a small bowl to cool. Stir occasionally to prevent a skin forming on the top. When cool enough, cover and place in the fridge to chill for 30 minutes – 1 hour.
Step 10
When the rice and sauce have chilled, remove from the fridge and get ready to serve.
Step 11
Divide the sticky rice into 6 and place a small portion on each serving plate.
Step 12
Divide the mango slices between each plate and place next to the rice.
Step 13
Stir the coconut sauce to ensure it’s smooth and then divide between each plate. Serve at once.
What could I serve with this Thai-Style Sticky Rice with Mango and Coconut Sauce?
We’d serve this after a delicious meal of all our favourite fakeaway dishes. Why not try serving as dessert following these recipes:
How do you know when Thai-Style Sticky Rice with Mango and Coconut Sauce is cooked?
The rice should be cooked until it looks and feels gummy – this will take around 20-25 minutes.
You should cook the Coconut Sauce until it has thickened slightly into a runny sauce.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Thai-Style Sticky Rice with Mango and Coconut Sauce in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
Rice can contain spores that are resistant to heat and can survive the cooking process.
If cooked rice is left standing at room temperature these spores can grow into bacteria. You should remember to do the following if you’re going to keep leftover rice:
- Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
- Use any leftover rice (stored in the fridge) within one day.
Can I freeze Thai-Style Sticky Rice with Mango and Coconut Sauce?
This recipe is not suitable for freezing and is best when it is freshly made and eaten right away.
How do I reheat Thai-Style Sticky Rice with Mango and Coconut Sauce?
This recipe is served cold. You can keep leftovers in a suitable airtight container in the fridge overnight and eat the next day,
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Thai-Style Sticky Rice with Mango and Coconut Sauce
Inspired by a popular Thai dessert, this creamy, fruity dish has it all. A dreamy end to any meal, we’ve swapped typically high-calorie ingredients to make our version lighter, without losing any of the flavour or texture.
-
Prep Time
20 MINS
-
Cook Time
32 MINS
- KCals 187
- Carbs 47G
Instructions
- Place the rice in a bowl of cold water and cover with cling film. Leave on the work surface to soak for a minimum of 5 hours or overnight.
- Drain the rice into a metal sieve, discarding the water. Rinse the rice in the sieve under cold running water until the water runs clear. This is to remove excess starch from the rice.
- Fill a medium saucepan to a 5 cm depth of boiling water and place over a medium heat. Place the metal sieve containing the rice on top of the saucepan to suspend it over the simmering water. Make sure the bottom of the sieve isn't touching the water.
- Lower the heat, put the lid on top of the sieve and steam the rice by simmering gently for 20-25 minutes, stirring halfway through. When the rice is ready it will feel 'gummy' when tasted or touched.
- Tip the rice from the sieve into a medium bowl and cover with cling film.
- Place the coconut dairy-free milk alternative in a small saucepan with the sweetener. Place over a low heat for 2-3 minutes, stirring until dissolved.
- Pour 100ml of the coconut mixture into the bowl of rice and stir until combined. Cover with cling film and when cool, place in the fridge for about 1 hour.
- Mix the cornflour with the water until smooth. Place the saucepan containing the remaining coconut mixture over a low heat and stir in the cornflour mixture. Simmer for 3-4 minutes, stirring until it has thickened slightly to make a runny sauce.
- Pour the coconut sauce into a small bowl to cool. Stir occasionally to prevent a skin forming on the top. When cool enough, cover and place in the fridge to chill for 30 minutes - 1 hour.
- When the rice and sauce have chilled, remove from the fridge and get ready to serve.
- Divide the sticky rice into 6 and place a small portion on each serving plate.
- Divide the mango slices between each plate and place next to the rice.
- Stir the coconut sauce to ensure it's smooth and then divide between each plate. Serve at once.
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