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5 from 6 votes

This week you are in for a treat with this delicious coconut sticky rice mango dessert sushi recipe. This is a fun version of my favorite coconut sticky rice dessert.

Mango dessert sushi on a slate serving platter.

Do you love sushi? We are huge sushi lovers! My daughter wanted to have friends come over to visit, and she wanted to make something fun to serve. We had a giant mango that was on the border of being “too ripe,” and we knew its sweetness would work perfectly in this dessert.

I based this recipe on mango sticky rice, which is a traditional Thai dessert made with glutinous rice, fresh ripe mango, and sweet coconut milk. You are going to love this dessert if you are a mango sticky rice fan. This deconstructed fruit sushi recipe has all of the same flavors!

If you love easy, kid-friendly dessert recipes, you are going to LOVE these gluten free dessert recipes!

Why This Dessert Sushi Is Great:

It is one of my favorite desserts, so we worked hard to create a fun recipe with the same traditional flavors. Here are some other reasons why we love it:

  1. I love how the creamy coconut sauce melds with sticky rice and mango. This dessert sushi isn’t too sweet, yet they are completely satisfying.
  2. The ingredients are very simple to find at your local grocery store, making this recipe easy considering this dessert’s elegance. Chopsticks make this dessert sushi even more fun to eat!
  3. My dessert sushi recipe is gluten free, dairy-free if you use plant-based butter and refined sugar-free.
  4. The flavors of the fresh mango slices provide a burst of juicy sweetness that cuts through the creaminess of the rice, making for a refreshing and well-balanced dessert.

Ingredient Notes:

Photos of the dessert sushi ingredients.
  • Glutinous rice – This can be purchased at some grocery stores and any Asian market. You can also get it on Amazon.
  • Coconut milk – I recommend using full-fat canned coconut milk. I do NOT recommend refrigerated coconut milk drinks.
  • Mango – The riper the mango, the better!
  • Shredded coconut – unsweetened is best because the sauce is sweet.
  • Coconut Sugar – Be sure to verify your coconut sugar is gluten free.

This recipe uses very few ingredients, and it is also refined sugar-free. It is important to ensure the rice you use is labeled glutinous rice. I found this bag at Lion Supermarket, our local Asian grocery store, but you can also find it in local stores or buy this glutinous rice online.


  • You can swap brown sugar for coconut sugar if you prefer.
  • Use a plant-based butter to make this dairy-free.
  • You can use other fruits to make a colorful display for a dessert buffet table.

Recipe Step By Step Directions:

Step 1: Soak your glutinous rice in water for 1-2 hours. This helps to give the rice that famous sticky sweetness you love in mango sticky rice desserts.

Pouring short grain white rice into a black pot.

Step 2: Rinse the rice in a colander and add it to a soup pot with the coconut milk.

Step 3: Cover and bring the mixture to a boil. Reduce the heat and simmer until the liquid is mostly absorbed and the rice is soft.

Sliced mango on a rectangular white plate.

Step 4: Slice your mango into thin, long slices. This is the star of this fruit sushi recipe, so make sure to use a sweet, ripe mango.

How to Ripen Mango:

If your mango isn’t ripe, it is easy to ripen in a paper bag. Just place it in a paper bag for a couple of days after you buy it.

The caramel sauce ingredients cooking in a pot.

Step 5: To make the sauce, add your ingredients to a small saucepan and cook on low to slowly melt everything together. Simmer covered for 10 minutes. Allow cooling before drizzling on the sushi.

Step 6: Once your rice is cooled, you can roll some in your hands to make the balls. Add a slice of mango on top of each oval rice ball. Drizzle with the sauce below once it is cooled. Sprinkle shredded coconut over the top as a garnish for your fruit sushi dessert.


Store leftovers in an airtight container in the refrigerator. This fruit sushi will keep up to 3 days. I do not recommend freezing this dessert.

Recipe FAQ:

Is glutinous rice gluten free?

The name of this rice is a bit misleading. I think when you are gluten free, any word that starts with gluten is scary. Please don’t worry about this rice because it is perfectly safe and does not contain any gluten.

Can you cook the sticky rice in a rice cooker?

You can cook glutinous rice either stovetop or in a rice maker. I used a pot in this recipe because I want to keep an eye on the moisture levels of the rice as it cooks in the coconut milk.

Either way, follow the cooking instructions on the package. Some glutinous rice is longer grain than others, affecting cooking times.

If you love making Asian desserts, try this Onigiri recipe or this Che Thai Recipe. Both are delicious. Another interesting dessert is this Es Teler. Let me know what you think!

More Gluten Free Fruity Dessert Recipes:

mango dessert sushi on a slate serving platter

Mango and Coconut Sushi

Sandi Gaertner
Fun kid-friendly dessert sushi that tastes like coconut sticky rice with mango.
Love this recipe?Give it a star rating!
5 from 6 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6
Calories 595 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.


For sushi

  • 1 ripe mango * see note
  • 2 cups glutinous rice * see note
  • 1 can coconut milk * see note
  • 1 ⅓ cups water
  • 1 tablespoon butter
  • basil and shredded coconut to garnish.

For Sauce

  • 1 ½ cups coconut milk
  • ¾ cup coconut sugar


  • Soak sticky rice in water for 1-2 hours.
  • Rinse the rice and place in a pot with a can of coconut milk and water. Cover and bring to a boil, then turn heat down to simmer.
  • When the liquid is absorbed, remove from heat and allow to cool.

For Sauce

  • In a saucepan, bring coconut milk, butter, and coconut sugar to boil. Turn down the heat and allow to simmer until the sauce becomes thick.


  • When the rice has cooled down, make oval-shaped rice balls.
  • Place a slice of mango on top.
  • Pour a small amount of the coconut sauce over the top.
  • Garnish with sweetened coconut shreds and thinly sliced basil.


  1. The name glutinous rice is very misleading. This rice is gluten free and has no similarity to gluten.
  2. I recommend using full-fat coconut milk.
  3. You can use brown sugar or coconut sugar. Coconut sugar is low glycemic so there is less of a sugar buzz.
  4. To ripen a mango, place the mango into a brown paper bag and let it sit for 2 days. I recommend doing this right after you buy it so it is ripe and sweet when you are ready to make this recipe.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 595kcalCarbohydrates: 78gProtein: 7gFat: 30gSaturated Fat: 26gTrans Fat: 1gCholesterol: 5mgSodium: 80mgPotassium: 406mgFiber: 4gSugar: 20gVitamin A: 432IUVitamin C: 15mgCalcium: 34mgIron: 4mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

(*This recipe was updated from a September 12, 2014 post.)

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  1. The idea is very interesting Sandi.
    I’ve never tried sashimi or sushi from fruit. I’m wondering is it okay if I don’t pour the coconut sauce over the top from the beginning?
    because I often to dip the sashimi with the sauce when I eat like usual and I don’t like the sasimi get wet before I eat them.

    1. Hi Natalie, you don’t have to use the sauce at all. There is a lot of flavor in the coconut rice 🙂 Thank you so much for your note.

  2. 5 stars
    Oh I love mango and sticky rice. And this is such a clever idea, I’m sure it was so much fun to make and to eat 🙂

  3. This is such an adorable way to make this classic Asian dessert Sandi! And of course I love that it’s naturally dairy-free – bonus! Thanks for sharing it.

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