This week you are in for a treat with this delicious coconut sticky rice mango dessert sushi recipe. Think of this as a deconstructed mango with coconut sticky rice recipe that you would order at your favorite Thai restaurant.
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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 for a dessert.
Today I created a fun new treat. Something for sushi lovers, and sushi haters! If you love Thai coconut sticky rice with mango, you will love this fun twist!
If you love easy kid-friendly dessert recipes, you are going to LOVE these gluten free dessert recipes!
If you have never had sushi for dessert, has never been more fun than with this fruit sushi recipe!
This week I found a keitt mango in our farm box. These California keitt mangoes are grown and left on the tree longer than imported mangoes. What this means is FLAVOR. These mangoes are sweet, really sweet...and perfect for a dessert recipe.
Why This Dessert Sushi Is Great:
It is one of my all-time favorite desserts, so we worked so hard to create a fun recipe with the same traditional flavors. I love how the creamy coconut sauce melds together with the sticky rice and mango. This dessert sushi isn't too sweet, yet they are completely satisfying.
The ingredients are very simple, making this recipe easy considering how elegant this dessert looks. Chopsticks make this dessert sushi even more fun to eat!
My dessert sushi recipe is gluten free, dairy-free, and refined sugar-free.
Ingredient Notes:
- 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 make sure 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.
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.
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.
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.
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.
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.
Expert Tips and Recipe FAQ:
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.
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 and this will affect cooking times.
You can easily use brown sugar in this recipe.
This fruit sushi will keep up to 3 days in an air-tight container.
If you love making sushi, try this Onigiri recipe.
More gluten free fruit dessert recipes:
- Gluten Free Lime Cookie Bars
- Easy Gluten Free Orange Cake
- Gluten Free Strawberry Cream Cheese Bars
- Gluten Free French Apple Cakes
Recipe
Mango and Coconut Sushi
Ingredients
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
Instructions
- 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.
Assembly
- 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.
Notes
- The name glutinous rice is very misleading. This rice is gluten free and has no similarity to gluten.
- I recommend using full-fat coconut milk.
- You can use brown sugar or coconut sugar. Coconut sugar is low glycemic so there is less of a sugar buzz.
- 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.
Nutrition
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.
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This post was updated from an older June 2015 post with more details and easier-to-follow directions.
(*This recipe was updated from a September 12, 2014 post.)
Natalie
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.
Sandi Gaertner
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.
Trang
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 🙂
Sandi Gaertner
Thank you so much Trang 🙂