Scale

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

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.