Ube mango Sticky Rice is a spin on a classic thai dessert. It's made with sweet glutinous rice, ube, coconut milk, and honey mango. It's fresh, comforting, so simple and so satisfying.

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The first time I had mango sticky rice was at a very well-known restaurant in Atlanta. Everyone raved about how amazing it was, so naturally, we had to order it for dessert.

And what did it taste like?

Mango. Sticky rice. Coconut sauce drizzled over the top.

It was warm, fresh, simple, and honestly tasted exactly how it sounded. And if I'm being completely honest, I wasn't a fan.

Fast forward a few years, and somehow I've found myself craving mango sticky rice. There's something about the combination of warm, chewy coconut rice, sweet juicy mango, and creamy coconut sauce that just works. It's simple but satisfying, and now I completely understand why everyone was raving about it all those years ago.

Of course, I had to put my own spin on it. This version adds one of my favorite ingredients Ube.

What is Ube?

Ube is a purple yam that is commonly used in Filipino desserts. It has a naturally vibrant purple color and a sweet, slightly nutty flavor that pairs incredibly well with coconut.

You may have seen my ube rice krispies, ube cupcakes. For this recipe, I use ube powder and ube extract to give the sticky rice its beautiful purple color and that unmistakable ube flavor.

The combination of ube and coconut is one of my favorites, and it makes this mango sticky rice feel a little more special while still keeping the dessert simple.

What is Sweet Glutinous Rice?

Sweet glutinous rice, also called sticky rice or sweet rice, is a type of short-grain rice that becomes wonderfully chewy and sticky when cooked.

This is the rice you want to use for mango sticky rice because regular white rice won't give you that same soft, chewy texture. You can usually find sweet glutinous rice in the Asian section of your grocery store or at an Asian grocery market.

Why You'll Love This Ube Mango Sticky Rice

It's simple to make. The rice cooks while you prepare the coconut sauce, so there's very little hands-on work.

The ube and coconut flavors are so good together. The sweet, nutty flavor of ube pairs beautifully with creamy coconut milk.

It's the perfect warm dessert. Serve the coconut sticky rice warm with fresh mango and a drizzle of coconut sauce for a comforting dessert that's not overly complicated.

It's a fun twist on classic mango sticky rice. Traditional mango sticky rice is already delicious, but adding ube gives the rice extra flavor and a gorgeous purple color.

Ube Mango Sticky Rice Ingredients

Sweet Glutinous Rice: The base of the dessert. Make sure you're using sweet glutinous rice rather than regular white rice.

Coconut Milk: Coconut milk gives the rice its creamy texture and rich coconut flavor. Don't use the coconut milk from the refrigerated section!

Sugar: Adds sweetness to the coconut rice and coconut sauce.

Ube Powder: Adds ube flavor and that beautiful purple color.

Ube Extract: A little ube extract goes a long way in adding a stronger ube flavor.

Cornstarch: mixed with water to create a slurry and then its used to thicken the coconut sauce.

Mango: Use ripe fresh mangoes, like honey and alphonso mangoes. Any other mango is fine too!

(Optional) Sesame Seeds: A simple finishing touch that adds a little nuttiness and texture.

How to Make Ube Mango Sticky Rice

Cook the Sticky Rice

Start by cooking your sweet glutinous rice according to your rice cooker's instructions. For my rice cooker, I use 2 cup of sweet glutinous rice with 1.5 cups of water.

While the rice cooks, prepare the ube coconut mixture.

Make the Ube Coconut Rice

coconut milk and sugar are cooked together

ube powder is added to the coconut milk rice

While the rice cooks, mix coconut milk, sugar and cook on medium low heat just to melt the sugar.

Take out ¾ cup of coconut milk and reserve for the coconut sauce.

With the remainder of the coconut sauce add ube powder, and ube extract. Adjust the ube extract according to your taste and color preference

When the sweet rice is done cooking, add the ube coconut sauce over it and mix gently until it's all combined. Cover and wrap the top with plastic wrap until needed. ( Images shown above, the ube powder is added on top, ube powder does thicken and is harder to mix this way)

Coconut Sauce

To prepare the coconut sauce add the coconut milk mixture that we reserved earlier back into a small saucepan and add salt. Cook over medium-low heat, stirring occasionally, until the mixture is warm.

In a small bowl, mix your cornstarch with a little water to create a slurry.

Slowly add the cornstarch slurry to the coconut milk while continuously stirring. Keep stirring along the bottom and sides of the pan with a spatula to prevent the sauce from sticking or burning.

Continue cooking until the coconut sauce has thickened enough to coat the back of a spoon. Remove it from the heat and allow it to cool slightly.

Assemble the Mango Sticky Rice

To serve, add about ½ cup of warm ube coconut sticky rice to a serving bowl. (Reheat rice again if it's cold)

Spoon about 2–3 tablespoons of coconut sauce over the sticky rice.

Peel and slice your mango, then arrange the mango alongside the rice.

Finish with a sprinkle of sesame seeds over the coconut sauce.

Serve warm and enjoy!

Tips for Making Ube Mango Sticky Rice

Don't substitute regular rice. Sweet glutinous rice is what gives this dessert its signature chewy and sticky texture.

Keep an eye on the coconut sauce. Coconut milk can scorch easily, so cook it over medium-low heat and keep stirring once you add the cornstarch slurry.

Adjust the ube flavor. If you want a stronger ube flavor, you can add a little more ube extract. Start small because ube extract can be quite concentrated.

Serve it warm. I personally love eating this dessert while the sticky rice is warm and the mango is cool and fresh. The contrast makes every bite so good.

How to Store Ube Mango Sticky Rice

Store the coconut sticky rice and coconut sauce in separate airtight containers in the refrigerator.

When you're ready to serve, reheat the sticky rice in the microwave or gently on the stovetop. Warm the coconut sauce separately and spoon it over the rice just before serving.

Keep the mango separate and slice it fresh when you're ready to eat.

I recommend enjoying the mango sticky rice within a few days for the best texture and flavor.