Picture this: it’s a scorching summer day, and you’re craving something refreshing, sweet, and just a little bit exotic. What if I told you that you could have all of that in one delightful treat? That’s where Mango Sticky Rice Pops come in! These aren't your average ice pops; they're a tropical vacation on a stick, blending the creamy, dreamy goodness of coconut sticky rice with the vibrant, juicy sweetness of fresh mango. Inspired by the beloved Thai dessert, these pops are surprisingly easy to make and are guaranteed to be a hit with both kids and adults. I remember the first time I had mango sticky rice – it was at a tiny street vendor in Bangkok. The combination of flavors and textures was just unreal. I knew I had to find a way to recreate that experience at home, but with a fun, summery twist. And so, the Mango Sticky Rice Pops were born! This recipe is perfect for those hot days when you need something to cool you down, or even as a unique dessert for your next gathering. Trust me, once you try these, you'll wonder why you haven't made them sooner!
The beauty of these pops lies in their simplicity. You don't need fancy equipment or complicated techniques. Just a few basic ingredients, a little bit of patience, and you’ll be on your way to creating a batch of these delightful treats. It's also a fantastic way to use up ripe mangoes if you happen to have a few lying around. Seriously, is there anything better than a perfectly ripe mango? Maybe a mango sticky rice pop… I might be biased though. But, let's be real for a moment. I know how intimidating it can be to try new recipes. I used to be terrified of anything that required more than five ingredients. But trust me, this recipe is foolproof. And even if you mess up (which you won't!), it'll still taste amazing. It’s basically impossible to ruin coconut rice and mango, right?
Required Equipments
- Small saucepan
- Mixing bowl
- Whisk
- Ice pop molds
- Blender or food processor
Mango Sticky Rice Pops: Frequently Asked Questions
Mango Sticky Rice Pops
Beat the heat with homemade Mango Sticky Rice Pops! Creamy coconut sticky rice meets sweet, juicy mango in this refreshing and easy-to-make frozen treat. Perfect for a taste of Thailand at home!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the Sticky Rice: Rinse the sticky rice under cold water until the water runs clear. This helps remove excess starch. In a small saucepan, combine the rinsed rice with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed and the rice is tender.
- Make the Coconut Milk Mixture: While the rice is cooking, in a mixing bowl, whisk together the canned coconut milk, honey (or maple syrup for a vegan option), and a pinch of salt. Ensure everything is well combined. Taste and adjust the sweetness if needed – a little extra honey never hurt anyone!
- Combine Rice and Coconut Milk: Once the rice is cooked, gently stir it into the coconut milk mixture. Make sure the rice is evenly coated with the coconut milk. Let it cool slightly. This allows the rice to absorb even more of that coconut flavor. It’s like giving the rice a spa day!
- Prepare the Mango: Peel and dice the fresh mango. You'll need about 1-2 cups of diced mango, depending on how mango-y you want your pops to be. If you’re feeling fancy, reserve a few slices for decoration later.
- Layer the Pops: In a blender or food processor, blend about half of the diced mango until smooth. This will create a mango puree that will be swirled into the pops. Now, layer the ice pop molds. Start with a spoonful of the coconut sticky rice mixture, then add a layer of diced mango, and swirl in some of the mango puree. Repeat until the molds are nearly full, leaving a little room at the top for expansion during freezing. Gently tap the molds on the counter to release any air bubbles.
- Insert Sticks and Freeze: Insert the ice pop sticks into the center of each mold. Freeze for at least 4-6 hours, or preferably overnight, until solid. Patience is a virtue, my friend!
- Unmold the Pops: To remove the pops, run the molds under warm water for a few seconds. Gently wiggle the sticks until the pops release. If they're stubborn, give them another few seconds under the warm water. Be gentle; you don’t want to break them!
- Garnish (Optional): If you reserved some mango slices, you can gently press them onto the sides of the pops for a prettier presentation. This step is totally optional, but hey, we eat with our eyes first, right?
📝 Notes
- For an extra layer of flavor, toast some sesame seeds and sprinkle them on top before freezing.
- If you want a smoother texture, blend all the mango instead of just half of it.
🍎 Nutrition
Calories: 180 kcal
Protein: 2g
Fat: 7g
Carbohydrates: 30g
Fiber: 2g
Calcium: 20mg
