Mango sticky rice ice cream is more than a dessert—it’s a love letter to tropical indulgence and cultural comfort. In this article, we’ll explore how this Thai-inspired ice cream captures the magic of mango sticky rice in frozen form. From my personal memories in the kitchen to crafting your own dreamy scoops, you’ll get the full story—plus all the know-how to make it perfectly at home.
Table of Contents
The Story & Introduction: How Mango Sticky Rice Became Ice Cream Magic
The Tropical Memory That Sparked a Frozen Idea
Hi, I’m Lara—the heart behind fre Recipes. Mango sticky rice ice cream takes me straight back to humid summer nights with family when dessert meant juicy ripe mangoes and warm sticky rice soaked in coconut milk. I loved it then—and when I first tasted the frozen version during a street food tour in Chiang Mai, it was like the best of both worlds collided. Cold and creamy, yet warmly nostalgic.
This dessert captures the sweet creaminess of coconut milk, the chewy texture of sticky rice, and the lush flavor of golden mangoes—all transformed into a refreshing ice cream. I recreated the recipe in my own kitchen because I missed that taste of adventure, and now it’s become a go-to comfort treat when I want something that feels like home and vacation in one bite.
Making mango sticky rice ice cream isn’t just about chilling ingredients—it’s about preserving memories in scoops. That’s the heart of fre Recipes. And yes, the keyword mango sticky rice ice cream appears in my head and my taste buds quite often now. Once you taste it, you’ll know exactly why it’s so special.
What Makes Mango Sticky Rice Ice Cream So Unique?
This ice cream blends the flavors of Thai cuisine with the charm of traditional frozen treats. It’s a twist on the traditional Thai dessert khao niao mamuang (mango sticky rice), blending coconut milk–infused sticky rice and sweet mango into a creamy, churned delight. The texture is unlike typical ice cream—it’s smooth but has pleasant chewy bits of sticky rice, making every bite dynamic.
Using coconut milk or coconut cream in this recipe not only enhances the Thai authenticity but also brings that luscious, tropical mouthfeel you just can’t fake. As this recipe spreads in Western kitchens, it’s becoming a top hit among adventurous dessert lovers and fans of Southeast Asian flavors. It’s also naturally gluten-free, which makes it friendly for more diets.
Crafting Mango Sticky Rice Ice Cream at Home (No Churn Needed!)
Ingredients that Make It Irresistible
You don’t need an ice cream maker or fancy tools to create mango sticky rice ice cream. What you do need are just a few simple ingredients and some patience while it freezes. The core ingredients are ripe mangoes, sticky rice (also known as glutinous rice), coconut milk, and a bit of sugar. That’s it—nothing complicated, just good food with good intention.
Start with sticky rice. It’s different from regular white rice and becomes pleasantly chewy after soaking and steaming. Be sure to soak the rice for at least six hours or overnight to get the right texture. Coconut milk gives the creamy base. You can use coconut cream if you want a richer flavor, but coconut milk is more balanced for freezing.
Mangoes are, of course, the star. Look for ripe, golden mangoes that smell sweet and feel slightly soft when pressed. You’ll blend some into the coconut base to flavor the ice cream and dice the rest to fold in for extra texture. The contrast between smooth and chewy makes this dessert special.
This dessert brings together the softness of rice and the silkiness of ice cream in a beautiful way. Each spoonful feels like a celebration of tropical comfort. It’s also naturally dairy-free and gluten-free, which makes it great for many dietary needs.
Step-by-Step: How to Put It All Together
Let’s go through the steps together, one at a time:
- Soak the rice. Cover the sticky rice with water and let it soak overnight. Drain and steam until translucent and soft.
- Make the coconut base. In a small saucepan, heat full-fat coconut milk with sugar and a pinch of salt. Once warm and dissolved, pour it over the hot sticky rice and allow it to absorb for 15–20 minutes.
- Prepare the mango. Peel and slice the mangoes. Blend half into a smooth purée and dice the other half into small chunks.
- Combine everything. Mix the mango purée into the cooled rice, then gently fold in the mango chunks at the end.
- Freeze the mixture. Transfer the mixture into a loaf pan or a sealed airtight container. Freeze for 4–6 hours. Stir once or twice during freezing for a smoother texture.
This version doesn’t require an ice cream machine. The sticky rice helps prevent ice crystals from forming, so the final texture is creamy and dense with a hint of chewiness. That’s part of the charm of mango sticky rice ice cream—it’s not just ice cream. It’s an experience.
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Mango Sticky Rice Ice Cream: A Sweet Thai Fusion You’ll Crave
- Total Time: 6 hours
- Yield: 6 servings 1x
Description
This mango sticky rice ice cream blends the tropical sweetness of mango, the creamy richness of coconut milk, and chewy sticky rice into one frozen Thai-inspired treat.
Ingredients
1 cup glutinous (sticky) rice
1½ cups water (for soaking)
1 cup full-fat coconut milk
½ cup granulated sugar
¼ tsp salt
2 ripe mangoes, peeled and cubed
½ cup coconut cream (optional, for swirl)
1 tsp toasted sesame seeds (optional, for topping)
Instructions
1. Soak sticky rice in water for at least 6 hours or overnight.
2. Drain and steam rice until soft and translucent (about 20 minutes).
3. In a saucepan, warm coconut milk with sugar and salt until dissolved.
4. Pour warm coconut mixture over cooked rice. Let it sit and absorb for 15–20 minutes.
5. Blend half the mango with a bit of coconut milk until smooth. Dice the rest of the mango.
6. Mix mango purée into cooled sticky rice. Fold in mango chunks.
7. Pour into a container. Optionally swirl in coconut cream.
8. Freeze for 4–6 hours, stirring once or twice to prevent crystals.
9. Let sit 5–10 minutes before scooping. Top with sesame seeds and enjoy.
Notes
You can use maple syrup or honey instead of sugar.
For a richer texture, blend soaked cashews with the mango puree.
Add pandan extract for extra aroma.
Store in an airtight container and consume within 7 days for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 scoop
- Calories: 230
- Sugar: 18g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mango sticky rice ice cream, Thai dessert, coconut mango ice cream
Mango Sticky Rice Ice Cream Variations to Try
Flavor Boosts That Elevate Every Scoop
If you’ve fallen in love with mango sticky rice ice cream, you’re not alone. It’s already delicious, but with a few simple changes, you can take it to an entirely new level. One fun addition is pandan extract—a fragrant green flavor used in many Thai desserts. Just a few drops will bring a vanilla-like aroma that compliments the mango and coconut beautifully.
For a creamier texture, swirl in some extra coconut cream before placing your mango sticky rice ice cream in the freezer. This adds a velvety layer that blends perfectly with the chewy bits of rice. Another idea? Top with toasted sesame seeds or coconut flakes for added crunch and flavor. They give your mango sticky rice ice cream a satisfying crunch that balances out the creaminess.
If your mangoes are super sweet, try adding a splash of lime juice or a bit of zest. The citrus lifts the mango flavor and keeps the dessert from tasting too heavy. A pinch of salt in the coconut mixture also brings out the natural sweetness in the ice cream and adds depth.
These small upgrades help your mango sticky rice ice cream stand out while keeping the original charm intact. Each spoonful feels even more exciting and layered in flavor.
Healthier and Plant-Based Variations
You can easily make mango sticky rice ice cream vegan without losing its luxurious texture. Full-fat coconut milk works best, but for a lighter option, try blending soaked cashews or even avocado with the mango for a silky finish. They add healthy fats and keep the ice cream smooth without dairy.
To reduce the sugar content, try using maple syrup or agave as a substitute for white sugar. You can even mix chia seeds into the base for extra fiber and a slight gel-like texture that mimics sticky rice.
No matter your preferences, mango sticky rice ice cream offers a versatile base to build on. It’s creamy, tropical, and endlessly customizable.
Serving & Storing Mango Sticky Rice Ice Cream the Right Way
How to Serve Mango Sticky Rice Ice Cream Like a Pro
Mango sticky rice ice cream isn’t just a treat—it’s a presentation moment. Serve it slightly softened, around five minutes out of the freezer, so it scoops easily and reveals all its creamy layers. For a beautiful plating, add a scoop on a small bed of warm sticky rice. The contrast between cold ice cream and warm rice creates an incredible texture play.
Top your mango sticky rice ice cream with diced fresh mango, a drizzle of sweetened coconut milk, and toasted sesame seeds. If you like added crunch, roasted mung beans work great too. For a modern spin, serve the ice cream in coconut shells or alongside tropical fruits like pineapple or lychee.
This dessert also works beautifully in individual ramekins or pressed into popsicle molds. It’s perfect for parties, summer dinners, or just a personal indulgence after a long day.
Because mango sticky rice ice cream is so rich and vibrant, it pairs best with light and refreshing flavors. Pair it with green tea, iced jasmine tea, or even a coconut mojito for a refreshing contrast.
How to Store It for Best Texture and Flavor
Proper storage makes a big difference in how your mango sticky rice ice cream tastes over time. Use an airtight container to prevent freezer burn and keep the ice cream smooth. Press plastic wrap directly on the surface before sealing the lid to block air exposure.
The sticky rice will hold its texture well for about a week. After that, it may harden slightly. To bring it back to its creamy texture, let the ice cream sit at room temperature for about ten minutes before serving. Avoid microwaving, as that can ruin the consistency.
For the best flavor and creaminess, enjoy mango sticky rice ice cream within five to seven days of making it. You can freeze it longer, but fresher always tastes better. Rotate the container halfway through freezing for a softer scoop without ice crystals.
Whether you’re preparing it for guests or saving it all for yourself, mango sticky rice ice cream is a dessert that feels special every time. It combines nostalgia, tropical flavor, and satisfying texture all in one frozen bite.
Conclusion: A Taste of Thailand in Every Scoop
Mango sticky rice ice cream is more than just a frozen dessert—it’s comfort, culture, and creativity all in one bowl. From the chewy richness of sticky rice to the vibrant flavor of fresh mango and the creamy backdrop of coconut milk, every bite brings joy. Whether you have it plain, mixed with pandan, or topped with extras, this dessert encourages you to pause and truly enjoy each bite.
If you’ve never tried making mango sticky rice ice cream at home, now’s your chance. You don’t need fancy tools—just a bit of time, fresh ingredients, and curiosity. Once you’ve tasted the result, it might just become your new favorite way to end a meal.
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Frequently Asked Questions About Mango Sticky Rice Ice Cream
Is mango sticky rice ice cream healthy?
While it’s a dessert, mango sticky rice ice cream does contain several natural ingredients. Mangoes provide vitamins and antioxidants, and coconut milk includes healthy fats. Sticky rice is high in carbohydrates, giving you energy. For a more nutritious version, you can reduce the sugar or use natural sweeteners like honey or maple syrup.
Do you use coconut milk or coconut cream for mango sticky rice ice cream?
You can use either, but coconut milk is usually preferred for making mango sticky rice ice cream. It blends easily and gives a smooth, creamy consistency when frozen. Coconut cream is thicker and richer, so it’s best used for swirling into the mixture or adding as a topping for extra richness.
Can you buy mango sticky rice ice cream at Costco?
Costco sometimes sells mango sticky rice–inspired products, but availability varies depending on your location and season. While you might find a frozen version or related dessert, making mango sticky rice ice cream at home is the best way to enjoy its full flavor and freshness.
What is sticky rice filled with ice cream?
That’s a fun variation often found in street food markets, especially in Thailand. It usually involves soft sticky rice shaped or rolled around scoops of coconut-based ice cream. It’s sometimes topped with peanuts, coconut flakes, or syrup. Think of it as a handheld version of mango sticky rice ice cream—perfect for warm days and easy snacking.