We Flavored This Mango Sticky Rice Recipe with Ube for a Filipino Touch

Being a tropical country, the Philippines has an abundance of island fruits throughout the year. That means, we don’t have to wait around until next summer to get our mango fix. To be clear, we are supporters of the movement that encourages using what’s in season; but come on, we’re talking about mangoes here—who doesn’t love ’em? (Plus, while developing this recipe, the country was experiencing a two million kilo surplus of the fruit, so we really wanted to make something with mangoes to help out the farmers.)

“Has it always been purple?” (Joey Tribbiani, 2004)

Thailand’s mango sticky rice is a delicacy that sits well with local palates, probably because of the familiarity of the ingredients used. But we’re taking it’s Filipino-ness up a notch by adding in another flavor we all love: ube. This recipe has an earthy aftertaste, which you can balance out by mixing in more cream. The sweetness of the flavoring is just right; and it works especially well if you’re pairing it with mangoes that are still slightly sour. It’s great for merienda, as a dessert, or even as a midnight snack. Okay, maybe not that last one.

Ube Sticky Rice with Mangoes



Serving Size

4 people

Active Time

1 hr

Total Time

1 hr 30 mins

  1. Place rinsed rice in a pot and add water and ube extract.
  2. Let rice soak for 30 minutes before proceeding.
  3. After soaking, place pot over medium heat until water begins to boil.
  4. Once at a gentle boil, turn the heat to low and partially cover the pot.
  5. Cook rice until tender and rice is absorbed, 10-12 minutes.
  6. Remove from heat and cover the pot, letting rice rest for 10 minutes.
  7. While rice is resting, add heavy cream, sugar, and ube jam into a separate pot and cook over medium heat until sugar is dissolved and mixture is thickened.
  8. Remove from heat then add into rice, stirring until incorporated.
  9. Let rice cool completely.
  10. Serve ube sticky rice with sliced mangoes.

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