Description
A refreshing dessert combining the sweetness of mango with the creamy texture of sticky rice, perfect for hot summer days.
Ingredients
Scale
- 1 cup sweet sticky rice (uncooked)
- 1 cup coconut milk
- 1/4 cup sugar
- 2 medium ripe mangoes (peeled and diced)
- 1/4 teaspoon salt
- 2 cups water (for soaking and cooking the rice)
Instructions
- Rinse the sweet sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- In a steamer basket lined with cheesecloth, place the drained sticky rice and steam over boiling water for about 20-25 minutes.
- In a saucepan, combine the coconut milk, sugar, and salt. Heat until the sugar dissolves, reserving 1/4 cup for drizzling later.
- Transfer the cooked sticky rice to a mixing bowl and pour the remaining coconut sauce over it, mixing well.
- Layer the popsicle molds with the sticky rice mixture and diced mango, finishing with a layer of sticky rice on top.
- Insert popsicle sticks into the center of each mold.
- Cover the molds and freeze for at least 6-8 hours.
- Run warm water over the outside of the molds to loosen the popsicles and gently pull on the sticks to release them.
- Drizzle the reserved coconut sauce over the popsicles before serving.
- Enjoy your popsicles as a refreshing dessert!
Notes
- For a dairy-free option, ensure your coconut milk is labeled as such.
- To reduce sugar, consider using a sugar substitute like stevia.
- For a nutty flavor, add toasted coconut flakes or chopped nuts.
- Store in the freezer for up to a month.
- Prep Time: 4 hours (plus overnight soaking)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Thai
Nutrition
- Serving Size: 1 popsicle
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Mango, Sticky Rice, Popsicles, Dessert, Thai