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Creamy 3-Ingredient Mango Sticky Rice Popsicles

mango sticky rice popsicles - featured image

A quick and easy recipe for creamy, refreshing mango sticky rice popsicles made with just three simple ingredients: sticky rice, ripe mangoes, and coconut milk. Perfect for hot days and a crowd-pleasing tropical treat.

Ingredients

Scale
  • 1 cup (200g) cooked and cooled sticky rice (glutinous rice)
  • 2 large ripe mangoes, peeled and chopped (about 2 cups or 300g)
  • 1 cup (240ml) full-fat coconut milk
  • Optional: pinch of salt
  • Optional: 1 teaspoon honey or sugar (if mangoes are not sweet enough)

Instructions

  1. Rinse 1 cup (200g) of glutinous sticky rice under cold water until the water runs clear. Soak for at least 30 minutes.
  2. Steam the soaked sticky rice over boiling water for 20–25 minutes until tender but still chewy. Let it cool completely.
  3. Peel and chop 2 large ripe mangoes into chunks (about 2 cups or 300g).
  4. In a mixing bowl, combine 1 cup (240ml) full-fat coconut milk with the cooled sticky rice. Stir gently to let the rice absorb some coconut milk.
  5. Add the mango chunks and coconut milk-rice mixture to a blender or food processor. Blend until smooth but still slightly textured.
  6. Taste the mixture and add a teaspoon of honey or sugar if needed. Add a pinch of salt to balance flavors if desired.
  7. Pour the mixture into popsicle molds, leaving a small gap at the top. Insert popsicle sticks.
  8. Freeze for at least 6 hours or overnight until solid.
  9. Before unmolding, let the popsicles sit at room temperature for 5 minutes or run warm water over the mold exterior for 10-15 seconds to loosen.

Notes

Use full-fat coconut milk for best creaminess. Do not over-blend to keep some rice texture. Soaking and steaming sticky rice properly is key to chewy texture. Let popsicles sit at room temperature or run warm water on molds before unmolding to prevent breakage.

Nutrition

Keywords: mango sticky rice, popsicles, creamy popsicles, tropical dessert, easy summer treat, 3-ingredient recipe, gluten-free, dairy-free