Mango Sticky Rice | Recipe
A summery dessert with chocolate and mango sticks
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
16 July 2026
This recipe is a reimagining of the traditional Thai dessert "Mango Sticky Rice". The rice pudding, cooked in coconut milk and milk, is served with an additional coconut sauce which, unlike the original, also contains dark chocolate. Instead of simply serving the mango alongside the rice, it is also used to make chocolate-coated fruit sticks. To do this, the fruit is cut into wedges and coated in dark chocolate. Skewered on sticks, they accompany this summery dessert, which is easy to prepare and perfect for any occasion.
Why the "Dark Cooking Chocolate" matches perfectly with this Mango Sticky Rice
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. But cooking chocolate is also ideal for chocolate sauces or ganaches (chocolate cream).
In this mango sticky rice dessert, the 70% VIVANI Dark Cooking Chocolate, with its slightly bitter cocoa notes, provides an intriguing contrast to the fruity, sweet flavour of the ripe mango. The frozen fruit sticks are coated very well, forming a crisp chocolate shell.
RECIPE: MANGO STICKY RICE
Ingredients
Serves 4
For the chocolate and mango sticks:
1
mango, cut into wedges
100 g
VIVANI Dark Cooking Chocolate
3 tbsp
sugar
For the sticky rice:
200 g
rice pudding
320 ml
coconut milk
480 ml
milk
1 pinch
salt
80 g
sugar
For the coconut and chocolate sauce:
80 ml
coconut milk
1 tbsp
water
1 tsp
cornflour
20 g
VIVANI Dark Cooking Chocolate
Also:
extra mango, cut into small cubes
wooden skewers
making
working time
40 minutes
level of difficulty
easy
N°
01
To make the fruit sticks, cut the mango into wedges and thread them onto wooden skewers. Freeze in the freezer for about 30 minutes.
02
Meanwhile, place the cooking chocolate and the sugar in a small saucepan. Heat over a low heat, stirring constantly, until the chocolate has completely melted and the sugar has dissolved.
03
Dip the frozen mango sticks into the melted chocolate and place them on baking paper. Return them to the freezer until the chocolate has set completely.
04
Now prepare the sticky rice. To do this, rinse the rice thoroughly in a sieve under cold water.
05
In a saucepan, mix together the coconut milk, milk, salt and sugar, and bring to the boil. Add the drained rice and stir well.
06
Simmer the rice over a low heat for approx. 20–25 minutes, until the rice is soft and the liquid has been absorbed. Stir occasionally to prevent the rice from burning.
07
For the coconut and chocolate sauce, heat the coconut milk in a small saucepan.
08
Dissolve the cornflour in the cold water and stir into the hot coconut milk. Add the chocolate coating and stir until it has completely melted and the sauce has thickened.
09
Divide the cooked sticky rice between 4 plates. Garnish with fresh diced mango and drizzle the sauce over the top. Serve with the chocolate and mango sticks.
This ist VIVANI
For 25 years, VIVANI has been producing high-quality chocolate from certified organic cocoa. The brand from Bochum (Germany) stands for transparent supply chains, long-term supplier relationships and high quality and social standards. In recognition of this commitment, VIVANI was awarded the German Sustainability Award in 2024.
VIVANI chocolates stand out visually thanks to their packaging, which features artwork by various artists. This also makes them ideal as attractive gifts.
Production takes place at the historic Weinrich chocolate factory in Herford, where every bar is crafted with a wealth of expertise and craftsmanship.
Dark Cooking Chocolate
70 % Cocoa | vegan
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