Mango Coconut Sticky Rice Popsicles: Your New Summer Obsession
Picture this: It’s a sweltering summer afternoon, and you’re wandering through a bustling Bangkok market. The air smells like lemongrass and chili, and then—*bam*—you spot a vendor handing out plates of mango sticky rice. That first bite? Pure magic. Sweet, creamy, chewy, and refreshing all at once. Now, imagine capturing that iconic Thai dessert and turning it into a frosty, handheld treat you can savor by the pool, at a picnic, or while pretending your backyard is a tropical paradise. That’s exactly what these Mango Coconut Sticky Rice Popsicles are all about.
Hi, I’m Chef Jamie—your slightly sunburned, always-hungry friend who believes life’s too short for boring desserts. Today, I’m sharing a recipe that’s equal parts nostalgic and innovative. We’re taking the classic mango sticky rice—a dish I fell head-over-apron for during my backpacking days in Thailand—and giving it a frozen twist. Think of it as a flavor vacation: creamy coconut milk, chewy glutinous rice, and blushing mango purée layered into a popsicle that’ll make your taste buds do a happy dance. Whether you’re a sticky rice rookie or a dessert DIY pro, these popsicles are foolproof, fun, and guaranteed to impress. Let’s turn up the heat (then cool right back down with these frosty gems)!
That Time I Ate Mango Sticky Rice for Breakfast (No Regrets)
Let me take you back to 2017. I was in Chiang Mai, Thailand, jet-lagged but determined to find “the best” mango sticky rice—as if that’s even possible when every street cart’s version is a masterpiece. I stumbled into a family-run café where the owner, Auntie Nok, taught me her secret: using slightly underripe mangoes for a tangy contrast to the sweet coconut rice. We ate straight from the steamer basket, laughing as she scolded me for inhaling it too fast. “Slow! Taste the love!” she insisted.
Fast-forward to last summer. I was craving that exact flavor combo but wanted something to beat the Arizona heat. After a few… *ahem*… “experimental” batches (let’s just say my freezer still has PTSD from the Great Coconut Explosion of ‘22), I nailed this recipe. Now, these popsicles are my go-to for cookouts, beach days, and those nights when I’m two episodes into a K-drama and need a sweet pick-me-up. Auntie Nok would approve—though she’d definitely tell me to chew slower.
What You’ll Need (+ Clever Swaps!)
- ½ cup glutinous (sticky) rice, cooked – Don’t let the name scare you! This isn’t your average sushi rice. Glutinous rice gets its chew from high starch content. Can’t find it? Short-grain Arborio (risotto rice) works in a pinch, but texture will be less elastic.
- 1 cup coconut milk – Go full-fat for maximum creaminess. Lite milk makes icy pops—*not* the goal here. Allergy alert? Cashew milk + 1 tbsp coconut oil mimics richness.
- 2–3 tbsp sugar – Palm sugar is traditional, but brown sugar adds caramel notes. For keto pals: 1 tbsp monk fruit syrup.
- Pinch of salt – Balances the sweet. If you’ve ever wondered why restaurant desserts taste better? Salt. Always salt.
- 1 cup mango purée – Fresh is fab, but frozen mango chunks (thawed) blend just as smooth. Pro tip: A squeeze of lime brightens up bland mangoes.
- Popsicle molds & sticks – No molds? Use paper cups + popsicle sticks. Crisis averted!
Let’s Make Magic: Layer, Swirl, Freeze!
- Cook the rice – Rinse ½ cup glutinous rice until water runs clear. Soak 30 mins (trust me, this prevents crunchiness). Steam 20 mins or use a rice cooker. Chef’s hack: Add a pandan leaf to the steamer for floral aroma!
- Mix the coconut base – In a bowl, combine hot cooked rice, coconut milk, sugar, and salt. Stir until it looks like a creamy rice pudding. Let cool 15 mins—this prevents melting when layered with mango.
- Blend the mango – Toss mango chunks into a blender. Add a splash of water if needed. Want silkier purée? Strain through a sieve to remove fibers.
- Layer & swirl – Spoon 1 tbsp coconut rice into each mold. Top with 1 tbsp mango purée. Repeat layers. Drag a toothpick through to create marbled effect. Bonus points: Drop a few rice grains into the mango layer for surprise chew!
- Freeze like a pro – Insert sticks. Freeze 4–6 hours. Patience tip: Don’t peek before 4 hours—temperature fluctuations cause ice crystals.
- Unmold with ease – Run molds under warm water 5–10 seconds. Wiggle sticks gently. If stuck, use a butter knife to loosen edges.
Serving Vibes: How to Make It Instagram-Worthy
Serve these popsicles on a bed of crushed ice in a coconut shell (extra tropical points!), or line them up on a vintage wooden board for a rustic look. Garnish with toasted sesame seeds, edible flowers, or a drizzle of melted dark chocolate. Pair with a Thai iced tea or a spritz of lime sparkling water. And hey—if one melts before you eat it? Call it a mango-coconut smoothie bowl and add granola. No shame here.
Mix It Up: 5 Twists to Try
- Tropical Passion – Swap mango for passionfruit purée + add diced pineapple.
- Matcha Mood – Mix 1 tsp matcha powder into coconut rice layer.
- Crunch Time – Stir toasted coconut flakes or puffed quinoa into the rice.
- Vegan Delight – Use coconut sugar and ensure chocolate garnishes are dairy-free.
- Berry Bliss – Replace mango with blended strawberries + swirl in basil syrup.
Confessions of a Popsicle Addict
True story: I once made 50 of these for a friend’s wedding… only to realize I forgot to add sugar to half the batch. Cue me at 2 AM, frantically re-blending mango purée while muttering Thai dessert affirmations. Lesson learned: Taste. Every. Layer. Also, these popsicles evolve beautifully—my first version used jasmine rice, but switching to glutinous rice was a game-changer. And if you’re feeling fancy, infuse the coconut milk with lemongrass or ginger pre-mixing. Lastly, if your kids (or inner child) demand sprinkles? Go for it. Authenticity is overrated; joy isn’t.
Your Questions, Answered
Q: My popsicles are too icy. Help!
A: Two culprits: low-fat coconut milk or over-blending the mango (which incorporates air). Use full-fat milk and blend purée just until smooth.
Q: Can I make these without a blender?
A: Absolutely! Mash ripe mango with a fork—it’ll be chunkier but still delicious.
Q: How long do they keep in the freezer?
A: 2 weeks max. Wrap individually in parchment to prevent frosty odors.
Q: Rice sinks to the bottom. What did I do wrong?
A: Let the coconut-rice mixture cool completely before layering. Warmth melts the purée, causing sinking.
Nutrition Per Pop (Because Balance, Right?)
Calories: ~160 | Protein: 2g | Fat: 7g | Carbs: 22g
Note: Stats vary based on substitutions. Add chia seeds for protein or reduce sugar to lighten up!
Mango Coconut Sticky Rice Popsicles
- Total Time: 4–6 hours
- Yield: 6 1x
Ingredients
1/2 cup glutinous (sticky) rice, cooked
1 cup coconut milk
2–3 tbsp sugar (to taste)
Pinch of salt
1 cup mango purée (fresh or frozen mango blended smooth)
Popsicle molds and sticks
Instructions
Mix cooked sticky rice with coconut milk, sugar, and salt. Let cool.
In each mold, layer coconut sticky rice and mango purée, gently swirling with a skewer or spoon if desired.
Insert sticks and freeze for 4–6 hours until solid.
Run molds under warm water to release popsicles before serving.
- Prep Time: 15 mins (plus cooking rice)
- Freeze Time: 4–6 hours
Nutrition
- Calories: 160 per serving
- Fat: 7g per serving
- Carbohydrates: 22g per serving
- Protein: 2g per serving
🥭 Final Thoughts: A Bite of Thailand, A Blast of Summer Joy
Mango Coconut Sticky Rice Popsicles aren’t just a dessert—they’re a love letter to summer, a nod to travel memories, and a celebration of texture, flavor, and fun. Whether you grew up eating mango sticky rice at family dinners or discovered it backpacking through Southeast Asia, these pops bring that joy straight to your freezer, one icy, creamy bite at a time.
What makes these popsicles truly magical is the balance—sweet mango, rich coconut, chewy rice, and just enough salt to make everything pop. They’re proof that dessert doesn’t need to be complicated to be show-stopping. And the best part? They’re endlessly flexible. Want to go tropical? Add pineapple. Craving crunch? Toss in coconut flakes. Feeling bold? Swirl in matcha or spike the coconut milk with a hint of rum (because adulting is hard).
These popsicles are about more than just cooling off—they’re about creating something beautiful, delicious, and delightfully unexpected. Whether you’re serving them at a backyard BBQ, treating yourself after a long day, or reliving that magical moment at a night market in Chiang Mai, one thing’s for sure: once you try them, you’ll never look at mango sticky rice the same way again.
So grab a mold, trust the swirl, and embrace the chill. These are the pops that turn sticky fingers into sweet memories. 🥥✨
