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


  • In a medium-sized pot, pour champorado mix, coconut milk, one cup water and sugar. Mix
  • well. Let it simmer until the champorado rice is fully cooked and sticky. Add an additional ½ cup
  • water or as needed, if the sticky rice is not yet cooked. Turn off the heat and transfer it in a
  • serving plate or bowl. Let it cool then cover with plastic wrap before putting it inside the refrigerator.
  • For the Salted Coconut Sauce: Mix all ingredients in a sauce pot until well combined. Let it
  • simmer until the sauce thickens. Let it cool.
  • 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.


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

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