Mango and Sticky Rice Popsicles
Creamy mango and sticky rice popsicles inspired by the classic Thai dessert. A refreshing frozen treat for summer days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes plus freezing
- Yield: 6 popsicles
- Category: Dessert
- Method: Freezing
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Ingredients
1 cup cooked glutinous rice (sticky rice)
1 ½ cups full-fat coconut milk
⅓ cup granulated sugar
¼ teaspoon kosher salt
2 ripe mangoes, peeled and diced
1 teaspoon fresh lime juice
1 teaspoon vanilla extract (optional)
Instructions
In a small saucepan over medium heat, combine the coconut milk, sugar, and salt. Stir until the sugar dissolves completely. Remove from heat and let cool slightly.
Place the diced mangoes and lime juice into a blender or food processor. Blend until completely smooth.
In a bowl, combine the cooked sticky rice with about ¾ cup of the sweetened coconut milk mixture. Stir well so the rice absorbs the coconut flavor.
Add the remaining coconut milk mixture to the mango purée and stir until smooth and creamy.
Spoon alternating layers of mango mixture and sticky rice mixture into popsicle molds. Use a skewer or butter knife to gently swirl the layers together for a marbled effect.
Insert popsicle sticks and freeze for at least 6 hours, or until completely solid.
To unmold, run warm water over the outside of the molds for a few seconds and gently pull out the popsicles.
Notes
Use ripe, sweet mangoes like Ataulfo or Kent for the best flavor.
Glutinous rice is essential for the authentic chewy texture.
Freeze overnight for the creamiest consistency.
If you don’t have popsicle molds, use small paper cups and wooden sticks.
Find it online: https://allrecipesmade.com/mango-and-sticky-rice-popsicles/
