Easy Mango Sticky Rice Ice Cream Recipe

Get ready for a tasty treat with My Mango Sticky Rice Ice Cream! It’s like the classic dessert from Southeast Asia but turned into a creamy and yummy frozen delight. Trust me, I really, really like it!

What is Mango Sticky Rice?

Mango Sticky Rice is a delicious Thai dessert that brings together the sweetness of ripe mangoes and the comforting texture of sticky rice. The sticky rice is often infused with coconut milk, giving it a rich and creamy flavor. This classic treat is typically served with additional coconut milk drizzle and topped with sesame seeds or mung beans, creating a delightful blend of tropical sweetness and creamy goodness.

Why Mango Sticky Rice Ice Cream is great?


Mango Sticky Rice Ice Cream is fantastic for a few tasty reasons. First off, it combines the sweet vibes of ripe mangoes with the cozy feel of sticky rice. Imagine the tropical flavor of mango and the creamy comfort of rice, all wrapped up in a cool, delightful ice cream. It’s a mouthful of pure joy!

Another cool thing? It gives a refreshing twist to the traditional Mango Sticky Rice by turning it into a chilly, dreamy dessert. So, you get the warmth of familiar sticky rice memories with the chill of ice cream – a delicious contrast that just works.

How to make Mango Sticky Rice Ice Cream

Ingredients

  • 2 ripe mangoes, peeled and diced
  • 1 cup glutinous rice
  • 1 can (14 oz) coconut milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Kitchen Equipment

Before you dive into the recipe, ensure you have the following kitchen equipment ready:

  • Rice Cooker
  • Ice Cream Maker
  • Mixing Bowls
  • Blender
  • Saucepan
  • Whisk

Recipe Directions

Preparing the Sticky Rice

  1. Rinse the glutinous rice under cold water until the water runs clear.
  2. Cook the rice in a rice cooker according to the manufacturer’s instructions.

Making the Mango Puree

  1. In a blender, combine the diced mangoes, sugar, and salt.
  2. Blend until smooth, creating a luscious mango puree.

Mixing the Ice Cream Base

  1. In a saucepan, heat the coconut milk until it simmers.
  2. In a separate bowl, whisk together heavy cream and vanilla extract.
  3. Slowly pour the heated coconut milk into the cream mixture, whisking continuously.
  4. Allow the mixture to cool.

Bringing it All Together

  1. Once the sticky rice is cooked and cooled, mix it with half of the mango puree.
  2. Fold the mango-sticky rice mixture into the ice cream base.
  3. Pour the combined mixture into an ice cream maker and churn according to the machine’s instructions.
  4. In the last few minutes of churning, swirl in the remaining mango puree for a marbled effect.

Freezing and Serving

  1. Transfer the churned ice cream into a container and freeze for at least 4 hours or until firm.
  2. Scoop into bowls or cones, garnish with additional diced mango if desired, and savor the tropical delight.

FAQ

Can I use canned mango puree instead of fresh mangoes in Mango Sticky Rice Ice Cream?

Absolutely! While fresh mangoes provide a vibrant flavor, using canned mango puree is a suitable and time-saving alternative.

Can Mango Sticky Rice Ice Cream be made without an ice cream maker?

Yes, it can! After combining the mango-sticky rice mix with the ice cream base, simply transfer it to a lidded container and freeze. To prevent ice crystals, give it a good stir every hour for the first few hours.

How long can I store leftovers of Mango Sticky Rice Ice Cream?

For the best taste and texture, enjoy your Mango Sticky Rice Ice Cream within two weeks. Be sure to cover it tightly to prevent freezer burn.

East Mango Sticky Rice Ice Cream Recipe

Recipe by Wasian CookeryCourse: DessertCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

The Mango Sticky Rice Ice Cream captures every essence of the classic Southeast Asian dessert, blending its delightful flavors into a creamy and delicious frozen treat.

Ingredients

  • 2 ripe mangoes, peeled and diced

  • 1 cup glutinous rice

  • 1 can (14 oz) coconut milk

  • 1/2 cup sugar

  • 1/2 teaspoon salt

  • 2 cups heavy cream

  • 1 teaspoon vanilla extract

Directions

  • Preparing the Sticky Rice
  • Rinse the glutinous rice under cold water until the water runs clear.
  • Cook the rice in a rice cooker according to the manufacturer’s instructions.
  • Making the Mango Puree
  • In a blender, combine the diced mangoes, sugar, and salt.
  • Blend until smooth, creating a luscious mango puree.
  • Mixing the Ice Cream Base
  • In a saucepan, heat the coconut milk until it simmers.
  • In a separate bowl, whisk together heavy cream and vanilla extract.
  • Slowly pour the heated coconut milk into the cream mixture, whisking continuously.
  • Allow the mixture to cool.
  • Bringing it All Together
  • Once the sticky rice is cooked and cooled, mix it with half of the mango puree.
  • Fold the mango-sticky rice mixture into the ice cream base.
  • Pour the combined mixture into an ice cream maker and churn according to the machine’s instructions.
  • In the last few minutes of churning, swirl in the remaining mango puree for a marbled effect.
  • Freezing and Serving
  • Transfer the churned ice cream into a container and freeze for at least 4 hours or until firm.
  • Scoop into bowls or cones, garnish with additional diced mango if desired, and savor the tropical delight.
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