Mango & Sweet Coconut Risotto


When Mangy and I dine out, we often visit a little Thai restaurant near home and we always order their Mango & Sticky Rice for dessert. Always. We even rush through the courses to get to dessert, that’s how bad our addiction is. Last night, I thought I’d surprise him with my version of this dessert. I still had mangoes leftover from my dad’s loot and instead of sticky rice I used arborio which I always have in my pantry. The roasted sesame seeds are a must in this recipe – I wouldn’t skip them. They add a lovely crunch and nuttiness to this dish.

You’ll need:

  • 1 mango (remove skin and seed, blend to a smooth puree. Chill in the fridge for a few hours)
  • 1 cup arborio (risotto) rice
  • 1 pandan leaf (tied into a knot)
  • salt
  • sugar
  • coconut milk (you will need two cups of fluids in total to cook the rice, so use all coconut milk, or mix with water)
  • 1 tablespoon white sesame seeds (roast in a dry pan until golden brown)


In a rice cooker, add the rice, pandan leaf and coconut milk (plus water if using). Add a pinch of salt and cook. Once the rice cooker is done, switch off the rice cooker but don’t take the rice out just yet. The rice will be very wet. That’s ok – don’t worry. Add more salt and sugar to taste. It’s a dessert, so you want it fairly sweet, but you also want the salt to cut through it. It’s this interesting blend of sweet and salt that makes this dish so incredible. Once you’re happy with the seasoning, remove the pandan leaf and leave the rice to set in the rice cooker. It will continue to absorb the coconut milk and thicken nicely.

Serve the warm rice with the cold mango puree. Sprinkle roasted sesame seeds on top. Enjoy!

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