Sweet coconut sticky rice paired with fresh ripe mango, a beloved Vietnamese dessert.
Xoi xoai pairs glutinous rice, steamed and enriched with coconut milk, alongside slices of sweet, ripe mango, a dessert combination found throughout Vietnam and neighboring Southeast Asian countries. The rice is subtly sweet and rich from coconut, balanced by the mango's bright, juicy freshness. Soaking the glutinous rice before steaming is essential — skip it and the rice cooks unevenly, staying hard in the center while the outside turns mushy. Steaming rather than boiling keeps the grains distinct and properly sticky rather than waterlogged.
Serves 4
Soak glutinous rice in water for at least 4 hours, ideally overnight, then drain well.
Line a steamer basket with cheesecloth, add the drained rice, and steam over boiling water for 20-25 minutes until tender and translucent.
Check the water level periodically so the steamer doesn't run dry during the long steam.
While the rice steams, warm coconut milk with sugar and salt in a saucepan, stirring until the sugar dissolves. Reserve a portion for drizzling.
Once steamed, transfer rice to a bowl and stir in most of the coconut sauce, letting it absorb for 10 minutes.
Serve warm rice alongside fresh mango slices, drizzled with the reserved coconut sauce and a sprinkle of toasted sesame seeds.
Soak the glutinous rice for at least 4 hours, though overnight gives the most even texture.
Use very ripe, sweet mangoes — this dessert depends on their natural sweetness contrasting the rice.
Reserve some coconut sauce unmixed to drizzle over the top for extra richness at serving.
Add a few drops of pandan extract to the coconut sauce for a fragrant, slightly green tint.
Use black glutinous rice for a nuttier flavor and striking color.
Serve with other tropical fruits like jackfruit alongside the mango.
Best eaten fresh and warm; refrigerate leftover rice separately from mango for up to 2 days, and reheat rice gently with a splash of coconut milk.
Sticky rice with mango is a dessert enjoyed throughout Southeast Asia, including Vietnam, Thailand, and Laos, historically tied to mango harvest season and remaining a beloved warm-weather treat across the region.
Soaking is important for even cooking; a shorter soak of at least 2-3 hours can work in a pinch, but overnight gives the best texture.
Yes, many rice cookers have a steam setting or basket attachment that works well for glutinous rice.
Look for mangoes that give slightly when pressed and have a sweet aroma at the stem end; underripe mangoes will be too tart for this dessert.
Per serving (240g / 8.5 oz) · 4 servings total
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