These Mango Sticky Rice Cream Cups are a delightful twist on the beloved Thai dessert. Layers of sweet coconut sticky rice, luscious mango cream, and fresh mango chunks come together in individual dessert cups for an elegant treat that’s perfect for parties, summer gatherings, or a refreshing finish to any meal.
Ingredients
For the Sticky Rice
- 1 cup glutinous (sweet) rice
- 1 cup coconut milk
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Mango Cream
- 2 ripe mangoes, peeled and diced
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Coconut Drizzle
- ½ cup coconut milk
- 1 tablespoon sugar
- Pinch of salt
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For Garnish
- Fresh mango cubes
- Toasted coconut flakes
- Mint leaves
- Sesame seeds (optional)
Instructions
Step 1: Prepare the Sticky Rice
Rinse the glutinous rice several times until the water runs mostly clear. Soak the rice in water for at least 4 hours or overnight.
Drain and steam the rice for 20–25 minutes, or until tender and translucent.
Meanwhile, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves.
Pour the warm coconut mixture over the cooked sticky rice and gently stir. Cover and let sit for 20 minutes so the rice absorbs the coconut flavor.
Step 2: Make the Mango Cream
Puree one diced mango in a blender until smooth.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Fold the mango puree into the whipped cream until smooth and fluffy.
Step 3: Prepare the Coconut Drizzle
In a small saucepan, combine coconut milk, sugar, and salt.
Bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until slightly thickened.
Remove from heat and allow to cool.
Step 4: Assemble the Cups
Divide the coconut sticky rice among 6 dessert cups.
Add a generous layer of mango cream over the rice.
Top with fresh mango cubes.
Drizzle with the cooled coconut sauce.
Step 5: Garnish and Chill
Sprinkle with toasted coconut flakes and sesame seeds if desired.
Refrigerate for at least 30 minutes before serving for the best texture and flavor.
Tips for Success
- Use ripe, sweet mangoes such as Ataulfo or Honey mangoes for the best flavor.
- Chill the cream and mixing bowl before whipping for a fluffier mango cream.
- Do not overmix the whipped cream when folding in the mango puree.
- The dessert can be assembled up to a day in advance and kept refrigerated.
- Serve cold for a refreshing summer treat.
Serving Suggestions
These Mango Sticky Rice Cream Cups pair beautifully with:
- Iced Thai tea
- Coconut milk coffee
- Fresh tropical fruit platters
- Lime sorbet
- Coconut cookies
Prep Time: 25 minutes
Cook Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 6
