Vegan Mango Sticky Rice Cups (Thai-Style)
So you want dessert that feels fancy, tastes like a tropical vacation, and still doesn’t require a culinary degree or ten obscure ingredients? Perfect. Because Vegan Mango Sticky Rice Cups are here to solve all your problems—emotional, dessert-related, and possibly weather-related (mentally, you’ll be in Thailand).
This is that iconic Thai dessert: creamy coconut sticky rice paired with sweet, juicy mango. Except we’re making it vegan, portion-controlled, and served in cute little cups so you feel civilized instead of eating straight from the pot. Same flavor, less chaos.
Why This Recipe Is Awesome
- Naturally vegan: no swaps, no fake stuff, no weird compromises
- Sweet but not heavy: coconut milk does the work without overwhelming
- Perfect make-ahead dessert: tastes even better after chilling
- Portion-controlled cups: because “just one serving” actually makes sense here
- Feels impressive: looks fancy, effort level is shockingly low
Also, let’s be honest—mango + coconut is a combo that never misses. Ever.
Ingredients You’ll Need
Sticky Rice Layer
- Glutinous (sticky) rice (1 cup) – must be sticky rice, not regular rice
- Full-fat coconut milk (1 cup) – creamier = better texture
- Sugar (¼ cup) – white or coconut sugar both work
- Salt (¼ tsp) – tiny amount, big impact
Coconut Sauce
- Coconut milk (½ cup)
- Sugar (1–2 tbsp) – adjust to taste
- Cornstarch (1 tsp) – thickens the sauce
- Salt (pinch)
Mango Layer
- Ripe mangoes (2 large) – sweet, fragrant, no crunch
- Lime juice (1 tsp, optional) – brightens the fruit
Optional Toppings
- Toasted sesame seeds or mung beans
- Extra coconut cream
Step-by-Step Instructions
- Soak the rice.
Rinse sticky rice until water runs clear. Soak in plenty of water for at least 4 hours or overnight. This step matters—don’t skip it. - Cook the rice.
Drain the rice and steam it for 20–25 minutes until tender and translucent. Use a steamer or a fine mesh basket over boiling water. - Make coconut mixture.
While rice cooks, heat coconut milk, sugar, and salt in a saucepan over low heat. Stir until sugar dissolves. Don’t boil. - Combine rice and coconut milk.
Transfer hot cooked rice to a bowl. Pour coconut mixture over it, stir gently, cover, and let sit for 15 minutes to absorb. - Prepare coconut sauce.
In a small saucepan, heat coconut milk and sugar. Stir cornstarch with a splash of water, add it in, and cook until slightly thick. Remove from heat. - Prepare mangoes.
Peel and dice mangoes into small cubes. Toss with lime juice if using. - Assemble cups.
Spoon sticky rice into serving cups. Add mango layer on top. Finish with coconut sauce. - Chill or serve warm.
Serve warm for classic vibes or chilled for a refreshing dessert cup moment.
Common Mistakes to Avoid
- Using regular rice: it won’t get sticky—this dessert depends on texture
- Boiling coconut milk aggressively: it can separate and ruin the vibe
- Under-soaking rice: leads to uneven texture and sadness
- Unripe mangoes: if it’s not sweet, the dessert falls flat
- Skipping salt: tiny amount, huge flavor difference
Alternatives & Substitutions
- No steamer? Cook soaked rice with minimal water on very low heat and steam-finish with a lid
- Extra creamy version: use coconut cream instead of coconut milk
- Lower sugar: reduce sugar slightly and rely on mango sweetness
- Different fruit: ripe papaya or pineapple works, but mango is still undefeated IMO
- Meal-prep style: layer in jars and refrigerate for up to 3 days
FAQ (Frequently Asked Questions)
Can I make this completely ahead of time?
Yes. It actually tastes better after chilling for a few hours.
Does it have to be glutinous rice?
Yes. Regular rice won’t give you the sticky, chewy texture this dessert needs.
Is it very sweet?
It’s gently sweet. You control the sugar, so adjust as needed.
Can I eat it cold?
Absolutely. Cold mango sticky rice cups are elite.
How long does it keep?
Up to 3 days in the fridge, covered.
Can I skip the coconut sauce?
Technically yes—but emotionally? No.
Final Thoughts
These Vegan Mango Sticky Rice Cups are proof that dessert doesn’t need to be complicated to feel special. Creamy coconut rice, juicy mango, and just enough sweetness to keep things balanced—what more do you need?
Make them for guests, prep them for the week, or eat them quietly out of the fridge at midnight. No judgment. Just really good dessert.
