Gluten-free Mango Sticky Rice

Warm, creamy coconut sticky rice with cool, juicy mango is one of those combinations that just works. You get that soft, chewy bite of rice, a burst of sweet fruit, and suddenly one spoonful turns into another.

This Gluten-free Mango Sticky Rice keeps that classic dessert feeling while taking a more thoughtful Low-FODMAP-friendly approach. Light coconut milk gives the rice its rich coconut flavor, and the ripe mango is divided across six servings so every bowl still gets that bright, fruity finish.

Drizzle a little coconut sauce over the top, add a sprinkle of toasted sesame seeds, and serve it while the rice is still warm. It looks like a treat worth slowing down for, but it is relaxed enough to bring straight to the table and let everyone happily dig in.

Ingredients

Materials Needed

• Fine-mesh strainer
• Medium mixing bowl
• Measuring cups and measuring spoons
• Steamer pot and steamer basket
• Cheesecloth or clean muslin cloth
• Medium saucepan
• Small bowl for the cornstarch slurry
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Six small serving plates or bowls

Step-by-Step Instructions

1. 1

   Rinse the sticky rice

   Place the glutinous rice in a bowl and rinse with cool water several times, gently moving the grains with your fingers. Continue until the water looks much clearer, then drain well.

2. 2

   Soak the rice

   Cover the rinsed rice with plenty of cool water and soak for at least 1 hour. For make-ahead prep, you can cover the bowl and soak the rice longer before cooking.

3. 3

   Prepare the steamer

   Bring water to a steady simmer in the bottom of a steamer pot. Line the steamer basket with cheesecloth or clean muslin cloth, then drain the soaked rice thoroughly and spread it over the cloth.

4. 4

   Steam until tender

   Add the pandan leaves, if using, and cover the steamer. Steam for 15 to 20 minutes, or until the rice is tender, glossy, and cooked through, then remove the pandan leaves.

5. 5

   Warm the coconut mixture

   While the rice steams, combine 1 cup light coconut milk, 1/4 cup sugar, and 1/2 teaspoon salt in a medium saucepan. Warm over medium-low heat, stirring until the sugar dissolves, then remove from the heat before the mixture reaches a hard boil.

6. 6

   Soak the rice in coconut

   Transfer the hot steamed rice to a clean bowl and fluff it gently. Pour in about half of the warm coconut mixture, fold carefully, then add more a little at a time until the rice is creamy and moist without becoming soupy.

7. 7

   Let the rice rest

   Cover the bowl and let the coconut rice stand for 10 minutes. This gives the grains time to absorb the sweet coconut mixture while keeping their chewy texture.

8. 8

   Make the coconut drizzle

   Stir the cornstarch and water together in a small bowl until smooth. Add the slurry to 1/4 cup light coconut milk with 1 teaspoon sugar and a pinch of salt, then cook over low heat while stirring until lightly thickened.

9. 9

   Slice the mango

   Peel the ripe mango and slice the flesh away from the pit. Measure 1 cup total, then cut it into thin slices or bite-size pieces so it can be divided evenly among six servings.

10. 10

    Plate and finish

    Divide the coconut sticky rice among six small plates or bowls and add an equal portion of mango to each. Spoon over a small amount of coconut drizzle, sprinkle with toasted sesame seeds, and serve while the rice is warm or at room temperature.

Low-FODMAP Notes

Mango is the ingredient that deserves the closest attention in this dessert, so this recipe uses 1 cup total and divides it across six servings. Keep the portions even rather than adding unlimited extra mango at the table.

The original inspiration uses a generous amount of coconut cream, while this adaptation uses a measured amount of light canned coconut milk. Check the label for added inulin, chicory root fiber, or other ingredients that may not fit your personal Low-FODMAP routine.

Glutinous rice gets its name from its sticky texture and does not mean that the rice contains gluten. For a gluten-free recipe, still check packaged ingredients such as cornstarch and flavored toppings when cross-contact is a concern.

This recipe is designed with Low-FODMAP-friendly ingredients and controlled portions, but it has not been lab-tested. Individual tolerance can vary, so choose ingredients and serving sizes that fit your own needs.

Recipe Tips

• Give the rice time to soak. That first hour helps the grains cook through more evenly when they hit the steamer.
• Add the coconut mixture gradually. Sticky rice keeps absorbing liquid as it rests, so stop when the grains look creamy and moist rather than flooded.
• Measure the mango before plating. Dividing 1 cup evenly among six bowls keeps the serving approach consistent from the first plate to the last.
• Serve it sooner rather than later. Sticky rice has its softest, chewiest texture when freshly made and can firm up after a long chill.