Sweet/Baking 🥞

Black Sticky Rice Mango Dessert

4 servings


1 hour

total time


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

2 ripe mangos ((peeled and sliced))

4 scoops vanilla ice cream ((optional))


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.)

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.

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!


Serving Size



443 kcal

Total Fat

11 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



29 mg


99 mg

Total Carbohydrate

79 g

Dietary Fiber

2 g

Total Sugars

49 g


9 g

4 servings


1 hour

total time
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