Delightful Mango Sticky Rice Ice Cream Cups Recipe

Imagine indulging in a delightful dessert that combines the tropical sweetness of mangoes with the creamy comfort of ice cream, all wrapped up in a charming little cup. That’s right, we’re diving into the world of Mango Sticky Rice Ice Cream Cups, where every spoonful is a celebration of flavors and textures that dance on your palate like a joyful festival. creamy mango lassi pairing You can almost hear the distant sound of waves crashing as you take your first bite, transporting you to a sun-soaked beach somewhere far away.

Now, let me share a secret: I first discovered this heavenly treat at a street food market in Thailand, where I was utterly entranced by its vibrant colors and enchanting aroma wafting through the air. It was love at first taste! Picture this: I was surrounded by fellow foodies, all eagerly clambering for their own servings. watermelon slush refreshment The anticipation was palpable, and when I finally got my hands on it, I knew I had stumbled upon something extraordinary. Whether you’re hosting a summer party or simply looking for an excuse to treat yourself, these Mango Sticky Rice Ice Cream Cups promise to be an unforgettable experience.

I remember making these for my family during a hot summer day; their smiles were priceless when they took their first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Mangoes: Choose bright yellow mangoes that yield slightly to pressure for the sweetest flavor.
• Coconut Milk: Use full-fat coconut milk for creaminess; light versions may not provide the same texture.
• Sweet Sticky Rice: Look for glutinous rice; it’s essential for achieving that sticky texture.
• Sugar: Granulated sugar works best here; it helps balance the flavors perfectly.
• Salt: Just a pinch enhances the sweetness of the coconut milk beautifully.
• Chopped Nuts (optional): Toasted sesame seeds or crushed peanuts add great crunch and contrast.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preparing these Mango Sticky Rice Ice Cream Cups is easier than you might think! Let’s break it down into manageable steps. For more inspiration, check out this no-bake lemon icebox pie recipe.

Prepare the Sticky Rice: Rinse one cup of sticky rice under cold water until it runs clear. Soak it in water for at least four hours or overnight for best results. This ensures that it cooks evenly.

Cook the Sticky Rice: Drain the soaked rice and steam it over simmering water in a bamboo steamer lined with cheesecloth. Steam for 20-25 minutes until tender and translucent.

Make Coconut Sauce: While the rice cooks, combine one cup of coconut milk with half a cup of sugar and a pinch of salt in a saucepan over medium heat. Stir until dissolved but do not boil.

Combine Rice and Sauce: Once cooked, transfer the sticky rice to a bowl and pour about three-quarters of the coconut sauce over it. Mix well and let it sit for 30 minutes to absorb all that glorious flavor.

Assemble Your Cups: In serving cups or bowls, layer sticky rice at the bottom followed by scoops of coconut ice cream topped with fresh mango slices. Drizzle remaining coconut sauce on top.

Add Toppings (Optional): Finish off with toasted nuts or sesame seeds if desired for extra crunch. Serve immediately or freeze for later enjoyment!

Now you’re all set to delight your taste buds and impress your friends with these delightful Mango Sticky Rice Ice Cream Cups! Enjoy every moment while savoring this tropical treat that brings warmth and joy—just like those sunny days by the beach! tropical pina colada pie.

Perfecting the Cooking Process

Start by cooking the sticky rice first, allowing it to cool while preparing the coconut ice cream. This ensures both components are ready to assemble at the same time for optimal enjoyment.

Add Your Touch

Feel free to switch out mango for your favorite fruit, or add nuts and seeds for crunch. A sprinkle of toasted coconut can elevate your dessert’s flavor profile beautifully. For more inspiration, check out this chewy caramel coconut cookies recipe.

Storing & Reheating

Store any leftover ice cream cups in an airtight container in the freezer. For best texture, allow them to soften slightly before serving.

Creating these Mango Sticky Rice Ice Cream Cups brought back memories of my childhood vacations in Thailand, where the street vendors served this heavenly concoction.

FAQ

What is Mango Sticky Rice Ice Cream Cups?

Mango Sticky Rice Ice Cream Cups are a fusion dessert featuring creamy coconut ice cream with sticky rice and fresh mango. ice cream dessert inspiration.

Can I make this recipe vegan?

Yes! Ensure all ingredients, especially the ice cream, are plant-based for a vegan version.

How long can I store these ice cream cups?

You can store them in the freezer for up to two weeks without losing quality.

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Mango Sticky Rice Ice Cream Cups

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• Author: Ava Mack
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Mango Sticky Rice Ice Cream Cups are a tropical delight that perfectly blend creamy coconut ice cream with sweet, sticky rice and fresh mango. This refreshing dessert is not only visually stunning but also easy to prepare, making it the ideal treat for summer gatherings or a simple indulgence at home. Each cup is a harmonious celebration of flavors and textures that transports you straight to a sun-soaked beach paradise.

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Ingredients

Scale 1x2x3x

• 1 cup glutinous rice
• 1 cup full-fat coconut milk
• ½ cup granulated sugar
• 1 pinch salt
• 2 ripe mangoes, sliced
• ¼ cup toasted nuts (e.g., peanuts or sesame seeds) (optional)

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Instructions

1. Rinse the glutinous rice under cold water until clear. Soak for at least four hours or overnight.
2. Drain and steam the soaked rice in a bamboo steamer lined with cheesecloth for 20-25 minutes until tender.
3. In a saucepan, combine coconut milk, sugar, and salt over medium heat until dissolved (do not boil).
4. Transfer cooked rice to a bowl and mix in three-quarters of the coconut sauce. Let it sit for 30 minutes.
5. In serving cups, layer sticky rice, coconut ice cream, and fresh mango slices. Drizzle with remaining coconut sauce.
6. Top with toasted nuts if desired. Serve immediately or freeze for later enjoyment.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Steaming
• Cuisine: Thai

Nutrition

• Serving Size: 1 ice cream cup (150g)
• Calories: 360
• Sugar: 32g
• Sodium: 30mg
• Fat: 15g
• Saturated Fat: 12g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Feel free to substitute mango with your favorite fruit such as strawberries or bananas. Add toasted coconut flakes for an extra flavor boost.