Mango Sticky Rice Ice Cream Cups are like a tropical vacation in dessert form. Imagine creamy, luscious ice cream infused with sweet mangoes, nestled atop a bed of sticky rice that’s just the right amount of chewy. The aroma wafts through the air, making your mouth water and your heart race with anticipation as you dive into this delightful treat. classic peach cobbler delicious strawberry dump cake This dessert is not just food; it’s a happy memory waiting to be made, perfect for summer gatherings or cozy nights on the couch. strawberry rhubarb crisp.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen mango for Mango Sticky Rice Ice Cream Cups?
- How do I prevent my sticky rice from becoming too hard?
- What’s a good substitute for coconut milk?
- 📖 Recipe Card
As I scooped my first bite of Mango Sticky Rice Ice Cream Cups, I was transported back to a street market in Thailand. The sun blazed overhead as vendors served up sweet mangoes and glutinous rice, and I couldn’t help but smile. Each cup is a celebration, bringing people together over flavors that are both exotic and comforting. Get ready for a flavor explosion that will have you coming back for seconds—and thirds! For more inspiration, check out this no-bake lemon icebox pie recipe.
Why You'll Love This Recipe
- These Mango Sticky Rice Ice Cream Cups come together quickly and easily, making them perfect for any occasion
- Their vibrant colors and unique textures create an eye-catching dessert that will impress your guests
- Enjoy the heavenly combination of sweet mangoes and creamy ice cream with every spoonful
- They offer endless variations—try adding your favorite toppings or even swapping the fruit!
The first time I made these cups, my friends couldn’t believe how quickly they vanished.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Glutinous Rice: This sticky rice gives the dessert its signature chewy texture—choose high-quality rice for best results. For more inspiration, check out this chewy caramel coconut cookies recipe.
- Coconut Milk: Use full-fat coconut milk for creaminess; it adds that rich tropical flavor everyone loves.
- Fresh Ripe Mangoes: Look for juicy, fragrant mangoes; they should be slightly soft to the touch.
- Granulated Sugar: Sweeten the coconut milk mixture to balance the flavors perfectly—adjust according to taste.
- Sea Salt: Just a pinch enhances all the flavors without overpowering them—don’t skip this step!
For garnish:
- Toasted Sesame Seeds or Coconut Flakes: They add a delightful crunch and visual appeal—sprinkle generously on top.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Sticky Rice: Begin by rinsing 1 cup of glutinous rice under cold water until the water runs clear. This removes excess starch for optimal stickiness. Then soak it in water for at least 4 hours or overnight for best results.
Cook the Sticky Rice: Drain the soaked rice and place it in a steamer lined with cheesecloth or parchment paper. Steam over boiling water for about 20-25 minutes until the grains are tender and translucent.
Create the Coconut Sauce: In a saucepan over medium heat, combine 1 cup of coconut milk with ½ cup of granulated sugar and a pinch of sea salt. Stir gently until fully dissolved but do not let it boil.
Combine Rice and Coconut Sauce: Once cooked, transfer the sticky rice to a mixing bowl while still warm. Pour about two-thirds of your coconut sauce over it and mix well to ensure every grain is coated.
Scoop Ice Cream into Cups: Take your favorite vanilla or coconut ice cream (homemade or store-bought) and scoop generous portions into serving cups or bowls—this is where you can get creative!
Add Toppings & Serve!: Drizzle remaining coconut sauce over each ice cream scoop, then top with sliced fresh mangoes and sprinkle toasted sesame seeds or coconut flakes on top. Enjoy immediately while relishing every bite!
You Must Know
- This delightful Mango Sticky Rice Ice Cream Cups recipe combines tropical flavors and creamy textures, creating a refreshing dessert perfect for any occasion
- The sweet aroma of ripe mangoes mixed with coconut will transport you straight to the beach
- Enjoying it in cups adds a fun twist!
Perfecting the Cooking Process
Cook the sticky rice first and allow it to cool while preparing the coconut cream and mango. This sequence helps achieve optimal texture and flavor.
Add Your Touch
Consider adding lime zest or a sprinkle of toasted coconut for extra zing and texture. colorful fruit pizza You can also experiment with different fruits or toppings.
Storing & Reheating
Store the ice cream cups in an airtight container to maintain freshness. Enjoy within a week for best quality, although they’ll rarely last that long!
Chef's Helpful Tips
- Use high-quality coconut milk for a creamier texture and richer flavor
- Ensure your rice is thoroughly soaked before cooking for optimal stickiness
- Don’t skip cooling the rice properly; it makes all the difference in texture
The first time I made Mango Sticky Rice Ice Cream Cups, my friends became instant fans. They begged me to make them again for every get-together after that!
FAQ
Can I use frozen mango for Mango Sticky Rice Ice Cream Cups?
Yes, using frozen mango works well; just ensure it’s fully thawed before blending.
How do I prevent my sticky rice from becoming too hard?
Letting the sticky rice soak long enough before cooking keeps it tender and chewy.
What’s a good substitute for coconut milk?
Almond milk or cashew cream can serve as alternatives but may change the flavor.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Mango Sticky Rice Ice Cream Cups
- Total Time: 45 minutes
- Yield: Serves 4
Description
Mango Sticky Rice Ice Cream Cups are a delightful tropical treat that combines the creamy sweetness of mango ice cream with the chewy texture of sticky rice. This refreshing dessert is perfect for summer gatherings or cozy nights in, offering a unique flavor experience that transports you to a sun-soaked street market in Thailand. Each cup is a celebration of vibrant flavors and textures, making them an irresistible choice for any occasion.
Ingredients
- 1 cup glutinous rice
- 1 cup full-fat coconut milk
- ½ cup granulated sugar
- 2 ripe mangoes, sliced
- Pinch of sea salt
- Optional: toasted sesame seeds or coconut flakes
Instructions
- Rinse glutinous rice under cold water until clear; soak for at least 4 hours or overnight.
- Drain and steam soaked rice for 20-25 minutes until tender and translucent.
- In a saucepan, combine coconut milk, sugar, and sea salt over medium heat until sugar dissolves (do not boil).
- Mix two-thirds of the coconut sauce with warm sticky rice.
- Scoop your favorite vanilla or coconut ice cream into serving cups.
- Drizzle remaining coconut sauce over ice cream; top with sliced mangoes and optional toppings.
- Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 30g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
