Mango Sticky Rice Popsicles: 4 Secrets for Irresistible Treats

I still remember my first bite of mango sticky rice at a bustling Bangkok night market – the warm coconut-infused rice contrasting with juicy, ripe mango was pure magic. That’s exactly what inspired me to create these Mango Sticky Rice Popsicles, a frozen twist on the classic Thai dessert that’s become my go-to summer treat. After years of experimenting (and maybe a few sticky rice disasters), I’ve perfected the balance of sweet mango puree and creamy coconut rice in popsicle form. What makes these special? They capture all the tropical flavors you love but in a refreshing handheld package that’ll transport you straight to Thailand with every lick.

Why You’ll Love These Mango Sticky Rice Popsicles

Trust me, these aren’t your average freezer pops! Here’s why they’ve become my summer obsession:

• The texture is everything – chewy coconut rice against smooth mango melts in your mouth just like the classic dessert
• Sweet tropical flavors that taste like sunshine (way better than artificial popsicles!)
• So easy to make – just layer, freeze, and enjoy (perfect for lazy afternoons)
• Nostalgic but new – all the Thai street food vibes in a fun frozen form

The best part? You get that sticky rice magic without needing to cook anything right before serving – just grab one from the freezer!

Ingredients for Mango Sticky Rice Popsicles

Here’s everything you’ll need to make these tropical treats – I promise it’s all easy to find!

• 1 cup glutinous rice (that’s the proper name for sticky rice – don’t worry, it’s gluten-free!)
• 1 can (13.5 oz) coconut milk (look for the full-fat kind for maximum creaminess)
• 1/4 cup sugar (I use white but brown works too for a caramel note)
• 1/2 tsp salt (this tiny amount makes all the flavors pop)
• 2 ripe mangoes, peeled and diced (about 2 cups – smell them first, they should be fragrant!)
• 1 tbsp toasted sesame seeds (optional but adds nice crunch – toast them in a dry pan until golden)

Pro tip from my trial-and-error: soak the rice first! It’s the secret to that perfect chewy texture. And grab the ripest mangoes you can find – their sweetness is what makes these popsicles sing.

How to Make Mango Sticky Rice Popsicles

Okay, let’s get to the fun part! Making these tropical pops is easier than you think – just follow these simple steps and you’ll be enjoying them before you know it.

Preparing the Coconut Sticky Rice

First things first – that rice needs some TLC! Rinse your glutinous rice under cold water until the water runs clear (this removes excess starch). Then let it soak for at least 4 hours – I sometimes leave it overnight for extra softness. Drain it well, then steam for about 20 minutes until tender. While that’s cooking, heat your coconut milk with sugar and salt just until everything dissolves – don’t let it boil! Gently fold half of this heavenly coconut mixture into your warm rice and let it cool slightly. The rice will drink up all that creamy goodness!

Making the Mango Puree

Now for the star of the show! Take those beautifully ripe mangoes (seriously, they should smell like sunshine) and blend them until completely smooth. No chunks here – we want silky puree that’ll freeze perfectly. Taste it – if your mangoes are super sweet, you might not even need extra sugar!

Layering and Freezing

Here’s where the magic happens. Spoon about a tablespoon of the coconut rice into each popsicle mold, then top with mango puree. Repeat the layers until molds are nearly full, leaving a little space at the top. Gently tap the molds on the counter to remove air bubbles. Insert your sticks (do this before freezing so they stay put!) and freeze for at least 6 hours – overnight is even better. When ready, run the molds under warm water for a few seconds to release your perfect Mango Sticky Rice Popsicles!

Tips for Perfect Mango Sticky Rice Popsicles

After making dozens of batches (some more successful than others!), here are my foolproof tips for popsicle perfection:

• Choose mangoes like a pro – press gently near the stem; they should give slightly and smell sweet. No fragrance? No flavor!
• Don’t rush the rice soak – those 4 hours transform the texture from gritty to wonderfully chewy. Set a timer if you must!
• Extra coconut milk magic – if your rice mixture looks dry after cooling, stir in another splash. Creamier rice means creamier pops.
• The freeze test – do a tester pop first! Freeze one mold for 2 hours to check your layering technique before committing the whole batch.

My biggest lesson? Patience pays off – with proper soaking and freezing, you’ll get that dreamy street food taste in every bite.

Ingredient Substitutions and Notes

While I’m pretty strict about using glutinous rice (regular rice just won’t give you that signature chew!), there’s some wiggle room with other ingredients. Brown sugar works beautifully instead of white for a deeper caramel flavor – just reduce it slightly since it’s sweeter. In a pinch, almond milk can sub for some of the coconut milk, but you’ll lose that rich tropical taste. The one non-negotiable? Those ripe mangoes! If they’re not fragrant and soft, wait a day or two – trust me, your patience will be rewarded with way better popsicles.

Serving and Storage Suggestions

These popsicles are best enjoyed straight from the freezer – just give them a quick run under warm water to loosen them from the molds. For storage, keep them in an airtight container or resealable freezer bag (I layer parchment between them to prevent sticking). They’ll stay perfect for up to 2 weeks… though in my house, they never last that long! If the rice seems hard right out of the freezer, let the pops sit at room temperature for 5 minutes to soften slightly.

Mango Sticky Rice Popsicles Nutritional Information

Just so you know what you’re enjoying (guilt-free, of course!):

Per popsicle: About 180 calories, 6g fat (5g saturated), 30g carbs, 2g fiber, and 15g sugar. The coconut milk gives it that rich creaminess while the mango packs vitamin C.

Remember: Nutritional values are estimates and can vary based on your specific ingredients and portion sizes.

Frequently Asked Questions

I’ve gotten so many questions about these popsicles over the years – here are the answers to the ones people ask most!

Can I use regular rice instead of glutinous rice?

Oh honey, no! Regular rice won’t give you that signature sticky, chewy texture we love. Glutinous rice (despite the confusing name) is gluten-free and has a completely different starch content that makes it perfect for this recipe.

How long should I really soak the rice?

Four hours is the sweet spot – it softens the grains enough for perfect steaming. I know it’s tempting to rush this step, but trust me, soaked rice makes all the difference between chewy perfection and crunchy disappointment!

Can I use light coconut milk?

You can, but why would you want to? Full-fat coconut milk gives that luscious creaminess we’re after. If you must use light, add a splash of coconut cream to boost the richness.

My popsicles won’t come out of the mold – help!

Don’t panic! Just run warm water over the outside of the mold for 5-10 seconds – they’ll slide right out. And next time, try greasing the molds lightly with coconut oil first.

How do I know if my mangoes are ripe enough?

Give them a sniff near the stem – they should smell sweet and fruity. If they’re firm and scentless, leave them on the counter for a couple days to ripen up.

There you have it – my foolproof way to bring a taste of Thailand right to your freezer! I promise these Mango Sticky Rice Popsicles will become your new favorite summer treat. Now it’s your turn – grab those mangoes, make a batch, and let me know how they turn out in the comments below! Did your family go crazy for them like mine does? Any fun twists you added? I’d love to hear your sticky rice success stories (and yes, even the funny kitchen mishaps – we’ve all been there!). Happy freezing!

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