Recipe

Flavorful Mango Pulut

Creamy coconut sticky rice topped with fresh mango and a salty sweet coconut drizzle. Bright, cozy, and shockingly easy once you know the steam trick.

By Matt Campbell

•

4.8

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Mango pulut is what happens when dessert decides to be both fresh and comforting at the same time. You get that warm, chewy sticky rice soaked in coconut milk, then cool juicy mango slices on top that taste like summer even if it is raining sideways outside.

This version keeps things accessible: no mystery ingredients, no fussy technique, just a few small moves that make it taste like you knew what you were doing all along. We are talking properly rinsed rice, gentle steaming, and a coconut sauce that hits the sweet spot between dessert and snack.

Why It Works

Perfect texture: steaming (instead of boiling) gives you sticky rice that is chewy and defined, not watery or gummy.
Big coconut flavor: warm coconut milk soaks into the rice like a sponge, so every bite tastes rich and fragrant.
Fresh, vibrant finish: ripe mango adds brightness that keeps the dessert from feeling heavy.
Easy to scale: make a bigger batch for a crowd, or meal prep portions for grab and go sweetness.

Pairs Well With

Quick Pineapple Fried Rice
Homemade Thai Iced Tea
Crispy Coconut Shrimp
Crunchy Cucumber Salad

Storage Tips

Store sticky rice and mango separately. Mango gets weepy and dull if it sits on warm rice too long.

Sticky rice: cool completely, then store airtight in the fridge for up to 3 days.
Coconut sauce: refrigerate in a jar for up to 5 days. It will thicken when cold.
Cut mango: best within 24 hours for the brightest flavor.

Reheating: sprinkle the rice with 1 to 2 teaspoons water per portion, cover, and microwave in 20 to 30 second bursts until warm. Stir in a spoonful of coconut sauce to bring it back to life.

Freezing: you can freeze the cooked sticky rice (without mango) for up to 1 month. Thaw overnight in the fridge, then reheat with a splash of water.

Common Questions

What kind of rice should I use?

Use glutinous rice (also labeled sweet rice or sticky rice). Regular jasmine rice will not give you the same chewy, sticky texture.

Do I really need to soak the rice?

Yes. Soaking helps the grains cook evenly during steaming. Skip it and you risk a crunchy center with a mushy outside, which is not the vibe.

Can I make mango pulut with canned coconut milk?

Absolutely. Full fat canned coconut milk gives the richest result. If your can is separated, whisk it smooth before heating.

How do I know when the sticky rice is done?

It should look translucent and feel tender all the way through when you taste a few grains. If it is still chalky, steam 5 to 10 minutes more.

What mangoes are best?

Any ripe, fragrant mango works. Ataulfo (honey mango) is a favorite because it is buttery and sweet with very little fiber.

Is this the same as Thai mango sticky rice?

It is very similar in spirit and method. “Pulut” is the term used across parts of Southeast Asia for sticky rice dishes, and the flavor combo is loved everywhere for a reason.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Fine mesh strainer
Medium bowl (for soaking)
Steamer basket or bamboo steamer
Pot or wok that fits your steamer
Small saucepan (for coconut sauce)
Measuring cups and spoons
Spatula or wooden spoon

I love desserts that feel like you can eat them in sweatpants without a formal invitation. Mango pulut is exactly that. The first time I made it at home, I was convinced I would mess up the rice. Then I tasted it warm with that salty sweet coconut sauce and realized this is one of those dishes that makes you look way more talented than you felt while cooking it. Also, slicing mango is oddly calming. It is like kitchen therapy with a snack at the end.

Flavorful Mango Pulut

(4.8 Reviews)

Prep Time 15 mins

Cook Time 25 mins

Total Time 1 hr 35 mins

Servings 4

Ingredients

1 1/2 cups glutinous rice (sweet rice, sticky rice)
Warm water (for soaking) + water (for steaming)
1 (13.5 oz) can full fat coconut milk, divided (you will use 1 cup for the soak and 1/2 cup for the sauce)
1/3 cup granulated sugar (add up to 2 tablespoons more if you like it sweeter)
1/2 teaspoon kosher salt, divided
1 1/2 teaspoons cornstarch
2 tablespoons water (for cornstarch slurry)
2 ripe mangoes, peeled and sliced
1 tablespoon toasted sesame seeds or toasted coconut (optional, for topping)

Optional add-ins: 1/4 teaspoon vanilla extract in the coconut sauce, or a small pinch of cardamom for a fun twist.

Instructions

Soak the rice. Rinse sticky rice in a fine mesh strainer until the water runs mostly clear. Transfer to a bowl, cover with warm water by a couple inches, and soak for 45 minutes to 4 hours. Drain well.
Set up your steamer. Bring a couple inches of water to a simmer in a pot or wok. Line your steamer basket with parchment (poke a few holes) or a clean damp cloth so the rice does not fall through.
Steam the rice. Spread drained rice in an even layer (about 1 inch thick is ideal). Cover and steam for 20 to 25 minutes, until tender and translucent. Halfway through, gently fluff and redistribute the rice for even cooking.
Make the coconut soak. While the rice steams, measure out 1 cup coconut milk and warm it in a small saucepan over low heat. Stir in 1/3 cup sugar and 1/4 teaspoon salt until dissolved. Do not boil hard, just warm and steamy.
Soak the rice (the magic part). When the rice is done, place it in a bowl. Pour the warm coconut mixture over the hot rice and stir gently. Cover and let it sit for 10 to 15 minutes so the rice absorbs the coconut.
Make the coconut sauce. Measure out 1/2 cup coconut milk (from the same can) into the saucepan and whisk in 1/4 teaspoon salt. Stir cornstarch with 2 tablespoons water to make a slurry, then whisk it in. Cook on medium low for 2 to 4 minutes, whisking, until lightly thickened and glossy. Note: A 13.5 oz can is usually a little more than 1 1/2 cups, so you may have a few tablespoons left. Save the extra to loosen the rice if needed, or stir it into smoothies, coffee, or oatmeal.
Slice the mango. Peel and slice mangoes into thin slices or cubes. Taste one piece for quality control. This step is important for morale.
Assemble. Spoon sticky rice onto plates or into bowls. Top with mango. Drizzle with coconut sauce. Finish with toasted sesame seeds or toasted coconut if using.
Eat while it is good and cozy. Mango pulut is best with warm rice, cool fruit, and plenty of sauce.

Quick troubleshooting: If your rice feels a little dry, stir in 1 to 2 tablespoons warm coconut milk. If it is too wet, let it sit uncovered for a few minutes to steam off excess moisture.

Nutrition information is estimated.

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