Imagine your favorite Thai dessert turned into a frozen summer treat 🍧. Sounds dreamy, right? That’s exactly what Thai Mango Sticky Rice Pops are a delicious twist on a classic that’s creamy, fruity, and fun to eat. If you’re a fan of mango sticky rice, get ready to fall in love all over again, because this version is portable, poppable, and perfect for hot weather.
Mango sticky rice just got a popsicle makeover sweet, chilled, and impossible to resist! 🥭❄️
What Are Thai Mango Sticky Rice Pops?
Thai Mango Sticky Rice Pops are frozen treats made with layers of sweet glutinous rice, rich coconut milk, and chunks of ripe mango, all packed into a popsicle mold. They’re like eating your favorite Thai dessert on a stick refreshing, chewy, and bursting with tropical flavor. These aren’t your average fruity popsicles; they’ve got texture, depth, and that perfect blend of sweet and creamy that makes Thai desserts so crave-worthy.
Why This Fusion Treat Is a Game Changer
We’re used to popsicles being icy and simple fruit juice, maybe some bits of fruit, and that’s about it. But Thai Mango Sticky Rice Pops take things to a whole new level. The sticky rice adds chewiness, the coconut milk brings a silky smoothness, and the mango offers a bright, tangy-sweet contrast. It’s like a tropical vacation in your mouth. 🏝️
The Cultural Inspiration: Thai Mango Sticky Rice
The Origins of Mango Sticky Rice in Thai Cuisine
Mango sticky rice known as “Khao Niew Mamuang” in Thailand is a traditional dessert that’s as iconic as pad Thai. It’s typically served during mango season (March to June) when the fruit is at its sweetest. Street vendors and fancy restaurants alike offer this dish, and it’s often enjoyed with a spoonful of thick coconut cream on top. Turning it into a frozen pop isn’t traditional, but it’s a modern way to keep enjoying the flavors year-round especially when it’s hot outside!
Key Ingredients and Symbolism in Thai Culture
Sticky rice is more than just a food in Thai culture it’s a symbol of community and warmth, often served in family gatherings and ceremonies. Mango represents abundance, while coconut milk adds richness. When you combine these three, you’re not just getting a snack you’re getting a bite of Thai tradition.
Why You’ll Love Thai Mango Sticky Rice Pops
Cool, Creamy, Fruity, and Fun to Eat
Let’s face it anything on a stick is instantly more fun 😋. These pops are satisfying without being too heavy, and they cool you down in the tastiest way possible. The rice gives each bite a little chew, like bubble tea pearls, while the coconut milk melts smoothly on your tongue. Add ripe mango chunks, and it’s practically sunshine in popsicle form.
A New Take on a Classic Thai Dessert
If you’ve ever had mango sticky rice and thought, “I wish I could eat this on the go,” then these pops are made for you. They’re also a great way to impress guests at a summer party unexpected, beautiful, and full of flavor. Plus, they’re gluten-free and dairy-free, so everyone can enjoy them.
Ingredients You’ll Need
Before we get into the recipe, let’s break down what you’ll need to create this frozen masterpiece. All these ingredients are easy to find, and you might already have a few in your pantry.
| Ingredient | Quantity |
|---|---|
| Glutinous (sticky) rice | 1 cup |
| Coconut milk (full-fat) | 1 ½ cups |
| Granulated sugar | ⅓ cup |
| Salt | ½ teaspoon |
| Ripe mango | 2 medium (diced) |
| Cornstarch (optional, for thickening) | 1 tablespoon |
| Popsicle molds | Enough for 8 pops |
Kitchen Tools and Equipment
- Popsicle molds: Silicone ones work best for easy release
- Small pot: To cook the coconut mixture
- Rice cooker or saucepan: For preparing sticky rice
- Spoon or spatula: To layer and press the ingredients
- Freezer: Obviously! 😉
Step-by-Step Recipe: Thai Mango Sticky Rice Pops
Step 1: Cook the Sticky Rice
Rinse the rice 3–4 times until the water runs mostly clear. This removes excess starch and keeps it from turning mushy. Soak the rice in water for at least 1 hour (or overnight, if you’re planning ahead). Then, steam or cook it until soft and sticky about 20–25 minutes.
Step 2: Make the Sweet Coconut Sauce
While the rice cooks, heat the coconut milk, sugar, and salt in a small pot over medium heat. Stir gently until the sugar dissolves. Don’t let it boil you want a smooth, rich mixture. Reserve ¼ cup of this sauce for layering later. Optional: Stir in a bit of cornstarch mixed with water to thicken the sauce slightly.
Step 3: Combine Rice and Sauce
Once the rice is done, pour the remaining coconut sauce over it while it’s still warm. Let it sit and absorb all the flavor for about 15 minutes. This is your creamy, sweet base layer that will hold the pops together.
Step 4: Dice the Mango
Peel the mango and cut it into small cubes. You want them small enough to fit comfortably in the mold but big enough to still taste the juicy fruitiness. Ripe, slightly soft mangoes are perfect they’ll taste like candy when frozen.
Step 5: Assemble the Pops
Spoon a layer of sticky rice into the bottom of each popsicle mold. Press it down gently. Add a layer of diced mango, then drizzle a little reserved coconut sauce. Repeat the layers if needed until the molds are full. Insert sticks and freeze for at least 6 hours or overnight.
Step 6: Unmold and Serve
To remove the pops, run the outside of the molds under warm water for a few seconds. Gently pull the sticks the pops should slide right out. Now you’re ready to enjoy the coolest tropical dessert ever! 🌴
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Sugar | 14g |
| Fat | 8g |
| Carbohydrates | 27g |
| Protein | 2g |
| Fiber | 1g |
| Sodium | 85mg |
Pro Tips for Best Texture and Flavor
How to Prevent Ice Crystals in Pops
Let’s face it nobody wants crunchy ice crystals in a creamy dessert. To avoid that icy texture, make sure your pops are well-packed and don’t have air pockets. Press each layer firmly into the mold and avoid over-freezing (more than 24 hours can create excess crystals). Also, adding a small amount of sugar or fat (from coconut milk) helps create a softer bite. This isn’t the time to go full “low-fat” mode! 😉
How to Sweeten Coconut Milk Just Right
Coconut milk naturally has a mild sweetness, but don’t be afraid to give it a little boost. Start with ⅓ cup sugar, then taste and adjust. If you like your pops sweeter (especially if your mangoes aren’t super ripe), go up to ½ cup. A pinch of salt helps balance it all out and enhances the flavor. Think of it like a flavor amplifier! 🎛️
Using Ripe Mangoes Without Turning Mushy
Use mangoes that are ripe but not overly soft. The kind that feels like the inside of your palm when you gently press it firm but slightly yielding. Overripe mango will turn to mush when you layer it into the mold and may separate when frozen. You want defined chunks that stay juicy after freezing, not mango baby food. 🥭
Pro tip: Use Ataulfo or Alphonso mangoes for maximum sweetness and that golden glow.
Common Problems and How to Fix Them
Rice Turns Hard After Freezing
If your sticky rice is rock solid straight from the freezer, don’t panic. Let the pop sit at room temperature for 3–5 minutes before eating. Also, adding just a bit more coconut milk to the rice before freezing can help retain that soft, chewy texture even when cold.
Pops Don’t Hold Together or Break Easily
This usually means your layers weren’t packed tightly enough or there was too much liquid. Make sure your rice is sticky and compact, and that you layer the ingredients with a spoon and gently press each layer before freezing. Think of it like building a tiny tropical lasagna in a mold 🧊!
Mango Discolors or Gets Slimy
Discoloration happens when mango is exposed to air for too long before freezing. To fix this, cut your mango right before assembling and press it down into the rice or sauce layers to limit air contact. Also, don’t refreeze thawed pops that’s when the texture goes downhill fast.
Flavor Variations You Can Try
Sticky Rice Pops with Mango and Passion Fruit Swirl
Add a swirl of passion fruit pulp (seeds and all!) to the coconut sauce layer for a tangy punch. The tropical acidity balances out the richness and adds a beautiful golden marbled effect.
Thai Green Pandan Coconut Sticky Rice Pops
Add a splash of pandan extract to your coconut milk for a subtle floral aroma and a light green tint. Pandan is used all over Southeast Asia and gives your pops an authentic twist 🌿.
Chocolate-Dipped Mango Sticky Rice Pops
Once your pops are frozen, dip the top half in melted dark chocolate and sprinkle with toasted coconut or crushed peanuts. It’s a Thai dessert meets Magnum bar situation, and we’re here for it 😍.
Perfect Pairings and Serving Ideas
Dipping Sauces and Toppings for Extra Flavor
- Sweetened condensed milk: Drizzle for a decadent dessert finish
- Toasted sesame seeds: Sprinkle for extra crunch and nuttiness
- Crushed peanuts: Adds texture and a hint of salt
- Chili salt: For adventurous flavor lovers!
Plating Ideas for Summer Parties
Serve your pops on a bed of crushed ice with tropical leaves or mini umbrellas for island vibes 🌺. Or set up a DIY sticky rice pop bar where guests can choose their toppings and dips. It’s fun, interactive, and makes for an unforgettable party experience.
Make-Ahead, Storage, and Freezer Tips
How to Freeze Without Icy Texture
Use molds with lids or cover them tightly with foil to avoid freezer burn. Also, freeze them upright don’t lay them sideways where the layers can mix or fall apart.
Best Containers for Long-Term Storage
After unmolding, wrap each pop in parchment paper or plastic wrap, then store in an airtight container. They’ll stay fresh for 2–3 weeks (if they last that long!). Just don’t forget to label them “mystery pops” can be a gamble 😂.
Are Thai Mango Sticky Rice Pops Healthy?
Nutritional Benefits of Mango and Coconut
Good news these pops aren’t just tasty; they’re also packed with some natural goodness. Mango is rich in vitamin C and antioxidants, while coconut milk contains healthy fats that keep you full longer. Sticky rice provides energy and makes the treat satisfying without any heavy cream or eggs.
Low-Sugar and Vegan Versions
These pops are already vegan, but you can reduce the sugar further or use maple syrup or agave. Skip the optional cornstarch or use arrowroot for a fully natural dessert that still holds its shape. 💪
Healthy doesn’t have to mean boring especially when it tastes like Thailand on a stick.
Frequently Asked Questions
Can I Use Canned Mango?
Yes, but choose unsweetened varieties in juice, not syrup. Drain well and pat dry before using to avoid soggy pops.
Is Jasmine Rice Okay as a Substitute?
Technically yes, but the texture won’t be the same. Jasmine rice lacks the stickiness that binds everything together. If that’s all you have, cook it a little longer and use less coconut sauce.
Can I Make These Pops Without a Mold?
Absolutely! Use small paper cups and popsicle sticks. Once frozen, tear off the paper to release the pop. Just be sure to layer and press well so everything sticks together.
Explore More Delicious Recipes
If you’re someone who enjoys bold Asian flavors, pairing these Thai Mango Sticky Rice Pops with a refreshing iced coffee recipe could be a match made in heaven. And if you love rice-based dishes, don’t miss out on this perfect fried rice with egg, chicken and shrimp for your next savory craving.
Looking for something more traditional or savory? You might want to explore this creamy twist in the creamy salmon quiche recipe, or even try out the 10 unbeatable tips to master the delicious Chinese scrambled eggs and tomatoes recipe.
If you’re experimenting with tropical cuisine, don’t stop here. Explore southern comfort with the best Louisiana crawfish etouffee recipe or spice up your meal with some easy stir-fry sauces that bring flavor.
Conclusion
Why You Should Try Thai Mango Sticky Rice Pops Today
Thai Mango Sticky Rice Pops are everything you didn’t know you needed in a dessert creamy, fruity, chewy, and refreshingly cold. They bring together tradition and creativity in a way that’s delicious, easy to make, and totally shareable.
A Fun, Flavor-Packed Treat for All Ages
Whether you’re introducing your friends to Thai flavors or just cooling down on a hot day, these pops bring the tropical vibes with every bite. They’re kid-friendly, party-approved, and a total Instagram flex 📸. So go on, give your freezer a makeover these frozen treats are about to become your new obsession.
Frozen, flavorful, and filled with love Thai Mango Sticky Rice Pops are the coolest way to eat dessert. 🧡
Happy cooking with Rita chef ❤️!
Print
Thai Mango Sticky Rice Pops
- Total Time: 6 hours 45 minutes
- Yield: 8 pops 1x
- Diet: Vegan
Description
Frozen Thai Mango Sticky Rice Pops are a creamy, chewy, and refreshing Southeast Asian treat made with coconut milk, sticky rice, and ripe mango.
Ingredients
1 cup glutinous (sticky) rice
1 ½ cups full-fat coconut milk
⅓ cup granulated sugar
½ teaspoon salt
2 ripe mangoes, diced
1 tablespoon cornstarch (optional, for thickening sauce)
Popsicle molds
Popsicle sticks
Instructions
Rinse the sticky rice several times until the water runs clear, then soak in water for at least 1 hour or overnight.
Steam or cook the rice using a rice cooker or steamer for 20–25 minutes until tender and sticky.
In a small pot, heat coconut milk, sugar, and salt over medium heat, stirring until sugar dissolves (do not boil).
Reserve ¼ cup of the coconut mixture and optionally thicken with cornstarch.
Mix the remaining coconut milk with the cooked sticky rice and let sit for 15 minutes to absorb.
Peel and dice the ripe mango into small cubes.
Layer popsicle molds with sticky rice at the bottom, followed by mango chunks, then a drizzle of reserved coconut sauce.
Repeat layers if needed until molds are full, then insert sticks.
Freeze for at least 6 hours or overnight until solid.
To release, run warm water over the outside of molds for a few seconds and gently pull out pops.
Notes
Use ripe but firm mangoes for best texture. Press each layer into the mold to prevent air pockets and icy texture. You can substitute agave syrup for sugar to make it refined-sugar-free. Paper cups can be used as molds in place of silicone ones.
- Prep Time: 20 minutes (plus soaking)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Thai
Nutrition
- Serving Size: 1 pop
- Calories: 190
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg