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Mango Sticky Rice Ice Cream
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Mango Sticky Rice Ice Cream
A unique and refreshing dessert that combines the classic Thai flavors of mango sticky rice with the creaminess of ice cream. This recipe is perfect for hot summer days and is sure to be a hit with anyone who tries it. The combination of sweet and sticky rice with the rich flavor of coconut ice cream and the freshness of mango is a match made in heaven.
Time Cook
30
Level
Intermediate
Calories
320
Allergens
Dairy, Gluten-Free, Tree Nuts
Ingredients
2 cups
Coconut Milk
140 Calories
1 cup
Mango Puree
100 Calories
1 cup
Sticky Rice
110 Calories
1/2 cup
Sugar
100 Calories
2 scoops
Coconut Ice Cream
200 Calories
1/4 cup
Toasted Coconut Flakes
25 Calories
1 cup
Fresh Mango Slices
50 Calories
1 tablespoon
Sesame Seeds
10 Calories
1 tablespoon
Fresh Mint Leaves
0 Calories
Step-by-Step Instructions
1
In a medium saucepan, combine the coconut milk, mango puree, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2
In a separate saucepan, cook the sticky rice according to the package instructions. Set aside to cool.
3
In a blender or food processor, combine the cooled sticky rice, coconut ice cream, and toasted coconut flakes. Blend until smooth and creamy.
4
Scoop the coconut ice cream mixture into bowls and top with fresh mango slices and a sprinkle of sesame seeds. Drizzle with a sweet and sticky mango sauce, if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif