Mango & Sweet Potato Sticky Rice

Mango & Sweet Potato Sticky Rice is Chef Grant’s colorful twist on a traditional Thai classic, featuring creamy coconut sticky rice, Okinawan sweet potato and fresh mango. He’s also made it with kabocha and taro, but loves the sweet potato version for its vibrant color and flavor—finished as a beautiful tropical dessert that always impresses!

1 cup glutinous rice
3 cups water, divided
1 cup thinly sliced Okinawan sweet potato
½ cup coconut cream
2 tbsp. sugar
1 tsp. salt
1 mango, peeled and sliced
1 tbsp. honey
1 tsp. black sesame seeds
2 tbsp. coconut cream (for finishing)

Soak glutinous rice in 2 cups warm water for 30 minutes, then drain. Place rice into a rice cooker with sweet potato, 1 cup water, coconut cream, sugar and salt. Cook according to rice cooker instructions. While the rice cooks, prepare the mango slices.

Once rice is done, gently mix to slightly break up the sweet potato. Pack the rice mixture into a small, plastic wrap-lined bowl, then invert onto a plate to form a dome. Arrange mango slices alongside the rice, drizzle with honey, and garnish with black sesame seeds. Finish by topping the rice with additional coconut cream.

Recipe By:

Chef Grant Sato

Prep + Cook Time:

55 minutes

Serving Size:

1 portion

As featured in…

June 24, 2026 Coupon Book