Mango Chocolate Sticky Rice

Mango Chocolate Sticky Rice

Mango Chocolate Sticky Rice


  • 1 pack MAYA Champorado Mix 113.5 grams
  • 1 cup coconut milk
  • 1 – 1 ½ cup water
  • ½ cup sugar
  • 1 piece ripe mango slice
  • toasted sesame seeds for toppings

For Salted Coconut Sauce:

  • ½ cup coconut milk
  • ½ tablespoon MAYA Cornstarch
  • ¼ cup sugar
  • 1 teaspoon salt


  1. In a medium-sized pot, pour champorado mix, coconut milk, one cup water and sugar. Mix
  2. well. Let it simmer until the champorado rice is fully cooked and sticky. Add an additional ½ cup
  3. water or as needed, if the sticky rice is not yet cooked. Turn off the heat and transfer it in a
  4. serving plate or bowl. Let it cool then cover with plastic wrap before putting it inside the refrigerator.
  5. For the Salted Coconut Sauce: Mix all ingredients in a sauce pot until well combined. Let it
  6. simmer until the sauce thickens. Let it cool.
  7. To Assemble: Put ample amount of Chocolate Sticky Rice in a plate or bowl, then put sliced ripe mangoes on the side of the chocolate sticky rice. Drizzle salted coconut sauce and sprinkle toasted sesame seeds on top. Serve.

Recipe Notes

Yield: 2 Servings
Prep. Time: 10 minutes
Cooking Time: 30 to 45 minutes

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