As I stood in my kitchen, the aroma of coconut and ripe mango enveloped me, instantly transporting me to a sun-soaked paradise. That’s the magic behind these Mango Sticky Rice Cookies—a delightful twist on the traditional Thai dessert that combines chewy sticky rice and sweet mango jam in one irresistible treat. Not only are these cookies incredibly easy to make, but they also serve as a perfect crowd-pleaser for any gathering or a cozy afternoon indulgence. The lush tropical flavors wrapped in a chewy texture will have everyone asking for seconds. So, are you ready to take your taste buds on a delicious adventure? Let’s dive into the recipe! Why are Mango Sticky Rice Cookies a must-try? Tropical Vibes: These cookies bring the vibrant flavors of Thailand right to your kitchen, offering a delightful escape from everyday treats. Chewy Perfection: With their unique blend of sticky rice and coconut milk, you’ll enjoy a satisfying chew with each bite. Quick to Make: The recipe is straightforward, allowing you to whip up a batch without any fuss—perfect for those spontaneous baking cravings! Impressive Treat: Serve them at your next gathering and watch as jaws drop at this unexpected take on a classic dessert, ensuring everyone reaches for a second helping. Versatile Options: Feel free to experiment with different toppings for added flair, whether it’s toasted coconut or a drizzle of chocolate for an indulgent twist. Crowd Favorite: Alone or sharing with friends, these cookies are sure to endear you to many—a delightful addition to any cookie platter alongside other favorites like Honey Cookies Chewy or Salmon Rice Flavor. Mango Sticky Rice Cookies Ingredients For the Mango Jam • Frozen Mangoes (or fresh) – Use fresh when in season for the brightest flavor in your jam. • White Sugar – Sweetens the jam; brown sugar can yield a richer taste. For the Sticky Rice • Sweet Rice – Essential for that classic sticky texture; be sure it’s uncooked and soaked. • Coconut Milk – Adds creaminess to the rice; you can also use coconut cream for a richer profile. • Sweetened Condensed Milk – Enhances the overall sweetness; substitute with more coconut milk if desired. For the Cookie Dough • Unsalted Butter – Adds a rich flavor that contributes to a chewy texture. • Light Brown Sugar – Infuses moisture and subtle depth into the dough. • White Sugar – Provides complementary sweetness to balance the flavors. • Egg Yolk + Thick Egg White – Binds and adds moisture; it’s crucial for the cookie’s structure. • Vanilla Extract – Elevates the overall flavor profile, balancing the sweetness. • Baking Soda – Leavens the cookies for a light and fluffy texture. • Salt – Balances sweetness and enriches overall flavor. • Reserved Coconut Cream – Adds a subtle coconut flavor while boosting moisture. • All-Purpose Flour – Gives structure; be careful not to overmix for the perfect chewy texture. Optional Toppings • Flaky Sea Salt – Sprinkle on top after baking for a delicious salty contrast. • Black Sesame Seeds – Adds a decorative touch and nutty flavor to your cookies. Step‑by‑Step Instructions for Mango Sticky Rice Cookies Step 1: Prepare the Mango Jam Begin by heating 2 cups of frozen mangoes in a saucepan over medium heat until they soften, about 5–7 minutes. Once softened, mash the mangoes with a fork or a potato masher, mix in 1/4 cup of white sugar, and stir well to combine. Allow the mango jam to cool to room temperature while you prepare the sticky rice. Step 2: Cook the Sticky Rice Soak 1 cup of sweet rice in water for at least 4 hours, or preferably overnight. After soaking, drain the rice and steam it using a bamboo or metal steamer lined with cheesecloth for about 20 minutes until it’s slightly undercooked. Remove from the heat and gently combine the hot rice with 1/2 cup of coconut milk and 1/2 cup of sweetened condensed milk, then let it cool slightly. Step 3: Make the Cookie Dough In a large mixing bowl, cream together 1/2 cup of unsalted butter, 1/4 cup of light brown sugar, and 1/4 cup of white sugar until the mixture is light and fluffy, about 3–4 minutes. Incorporate one egg yolk, one thick egg white, and 1 teaspoon of vanilla extract, mixing thoroughly before adding 1 tablespoon of reserved coconut cream for extra moisture. Step 4: Combine Dry Ingredients In a separate bowl, whisk together 1 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 1/4 cups of all-purpose flour. Gradually add this dry mixture to the wet ingredients, stirring gently just until incorporated to avoid overmixing, which could lead to denser cookies. Chill the dough in the refrigerator for 30 minutes to help firm it up. Step 5: Assemble and Bake Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper for easy cleanup. Scoop about 2 tablespoons of the chilled cookie dough onto the lined tray, leaving space in between each scoop. Gently press a small dollop of mango jam and a tablespoon of sticky rice mixture into the center of each cookie dough ball. Step 6: Finish Baking Bake the Mango Sticky Rice Cookies in the preheated oven for 13-15 minutes or until the edges turn golden and the centers are slightly puffed. Keep an eye on them for that perfect texture. Once baked, let the cookies cool on the tray for about 10 minutes before transferring to a wire rack to cool completely. How to Store and Freeze Mango Sticky Rice Cookies Room Temperature: Keep cookies in an airtight container for up to 1 day to maintain freshness. Enjoy them sooner for the best flavor and texture! Fridge: Store in the refrigerator to prolong freshness for up to 3 days. Place them in an airtight container to prevent moisture loss. Freezer: For longer storage, freeze cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag. They can last up to 2 months without losing flavor. Reheating: When ready to enjoy, thaw at room temperature or microwave for a few seconds until warm. Their chewy goodness will come back to life, making your Mango Sticky Rice Cookies irresistible! What to Serve with Mango Sticky Rice Cookies? Imagine a delightful spread that complements the tropical sweetness and chewy texture of these cookies, making your dessert experience truly unforgettable. Coconut Milk Ice Cream: A creamy, luscious treat that enhances the tropical theme, making every bite feel like a mini vacation. Fresh Fruit Salad: A vibrant mix of tropical fruits like kiwi, pineapple, and blueberries adds freshness alongside the rich cookie flavors. Mango Smoothie: Blend mango with coconut milk for a refreshing, silky drink that mirrors the cookie’s tropical profile and balances sweetness. Toasted Coconut Flakes: Sprinkle over the cookies or on desserts for added crunch and an extra layer of coconut flavor that harmonizes beautifully. Hot Green Tea: The subtle earthiness of green tea perfectly contrasts the sweetness of the cookies, offering balance and warmth to your dessert table. Lime Sorbet: A zesty and refreshing palate cleanser that brightens your taste buds and complements the rich coconut and mango flavors. Chocolate Dipping Sauce: For those who love indulgence, a warm chocolate sauce drizzled over the cookies elevates their charm to new heights. Flaky Sea Salt: A sprinkle of this after baking can amplify the flavors in each bite while enhancing the sweet and salty contrast. Serve these alongside your Mango Sticky Rice Cookies, and watch your gathering transform into an enchanting tropical escape! Expert Tips for Mango Sticky Rice Cookies • Timing is Key: Prepare the mango jam while steaming the sticky rice and mixing the dough to save time and streamline the process. • Avoid Over-Mixing: Mix the flour into the dough just until combined to keep your Mango Sticky Rice Cookies chewy and not dense. • Balancing Act: Use just the right amount of sticky rice and mango jam to ensure your cookies hold together without becoming unwieldy. • Cooling Matters: Allow your cookies to cool properly before transferring them, which helps maintain their chewy center and crisp edges. • Storage Tips: These cookies taste best fresh. For leftovers, store them in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Mango Sticky Rice Cookies Variations Feel free to embrace your creativity and tailor these cookies to suit your personal taste, making your kitchen adventures even more delightful! Gluten-Free: Substitute all-purpose flour with gluten-free flour blend for a safe, tasty treat that everyone can enjoy. Tropical Twist: Add shredded coconut to the cookie dough for extra flavor and a delightful chewy texture that enhances the tropical vibe. Dairy-Free: Use coconut oil in place of butter and opt for coconut cream instead of sweetened condensed milk for a luscious treat everyone can savor. Flavor Boost: Incorporate a dash of ginger or lime zest into the cookie dough for a zingy kick that beautifully complements the sweetness of mango. Nutty Texture: Mix in chopped macadamia nuts or cashews to the dough for a crunchy contrast to the chewiness, elevating each bite. Chocolate Drizzle: Once cooled, drizzle melted dark chocolate on top for an indulgent touch that contrasts beautifully with the tropical flavors. Roasted Sesame Seeds: Top the cookies with roasted white or black sesame seeds for an added nutty flavor that’s not only tasty but also visually appealing. Mango-Infused Butter: Spread a thin layer of mango butter over your cookies for an extra tropical flair, perfectly pairing with the chewy texture. Each variation adds a unique spin, inviting you to explore endless possibilities. Enjoy them alongside Brown Butter Cookies for a delightful cookie platter, or serve them with your favorite Shrimp Tacos with Mango Salsa for a complete tropical experience! Make Ahead Options These Mango Sticky Rice Cookies are perfect for busy home cooks looking to streamline their meal planning! You can prepare the mango jam and sticky rice up to 24 hours in advance by storing them in airtight containers in the refrigerator. To maintain the cookies’ chewy texture, chill the cookie dough for 30 minutes before baking. When you’re ready to bake, simply scoop the dough, add the mango jam and sticky rice mixture, and bake as directed. If you have leftovers, refrigerate them for up to 3 days, or freeze them for up to 2 months. Trust me, they’ll be just as delicious when you’re ready to indulge again! Mango Sticky Rice Cookies Recipe FAQs What type of mangoes should I use for the mango jam? Absolutely! For the best flavor in your mango jam, I recommend using fresh mangoes when they’re in season. They’ll provide a vibrant sweetness that frozen mangoes can’t match. However, if fresh isn’t available, frozen mangoes work just fine; just ensure they are thawed and have softened before mashing. How should I store leftover Mango Sticky Rice Cookies? To keep your cookies fresh, store them in an airtight container at room temperature for up to 1 day. If you want to prolong their sweetness, pop them in the fridge for up to 3 days. Just make sure they are well sealed to avoid moisture loss! Can I freeze Mango Sticky Rice Cookies? Definitely! To freeze, start by cooling the cookies completely. Place them in a single layer on a baking sheet and freeze until firm—this prevents them from sticking together. Then, transfer the cookies to a freezer-safe bag or container. They’ll stay delicious for up to 2 months. When you’re ready to enjoy, simply thaw at room temperature or microwave for a few seconds until warm. What if my dough is too sticky? If your dough feels overly sticky, you may have added too much moisture or not enough flour. Start by adding an extra tablespoon of flour incrementally until it feels manageable. Remember, it’s crucial to mix just until combined to maintain that chewy texture, so don’t overdo it! If the dough remains unmanageable, try chilling it for an additional 15-20 minutes. This can help firm it up and make it easier to work with. Are these cookies suitable for people with nut allergies? Absolutely! The Mango Sticky Rice Cookies are nut-free since they don’t contain any nut-based ingredients. However, it’s always essential to check the labels of your specific ingredients to ensure they’re free from cross-contamination, particularly if allergies are severe. Plus, if you’re looking for alternatives, you can easily adapt the recipe by using coconut flour for a gluten-free option, but please note that this might alter the texture slightly. Can I use a different type of sugar in the recipe? Very much so! While the recipe calls for white and light brown sugar, feel free to switch them out according to your preferences. Coconut sugar or a sugar substitute like stevia works well, though you might want to adjust the quantities, as some substitutes can be sweeter than regular sugar. Just remember that different sugars may influence the cookie texture and flavor, so it’s always fun to experiment! Mango Sticky Rice Cookies: A Chewy Tropical Treat Mango Sticky Rice Cookies are a delicious twist on the classic Thai dessert, bringing tropical flavors to your kitchen. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 15 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 24 cookiesCourse: DessertCuisine: ThaiCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Mango Jam2 cups Frozen Mangoes Use fresh when in season for best flavor1/4 cup White Sugar Sweetens the jam; brown sugar can be used for a richer tasteFor the Sticky Rice1 cup Sweet Rice Uncooked and soaked1/2 cup Coconut Milk Can also use coconut cream1/2 cup Sweetened Condensed Milk Substitute with more coconut milk if desiredFor the Cookie Dough1/2 cup Unsalted Butter Provides rich flavor and chewy texture1/4 cup Light Brown Sugar Infuses moisture and depth1/4 cup White Sugar Balances sweetness1 whole Egg Yolk Binds and adds moisture1 whole Thick Egg White Crucial for cookie structure1 teaspoon Vanilla Extract Enhances overall flavor1 tablespoon Reserved Coconut Cream Boosts moisture and coconut flavor1 teaspoon Baking Soda Leavens the cookies1/4 teaspoon Salt Balances sweetness1 1/4 cups All-Purpose Flour Avoid overmixing for chewy textureOptional Toppingsto taste Flaky Sea Salt For a salty contrastto taste Black Sesame Seeds Adds a decorative touch Equipment SaucepanSteam Basketmixing bowlBaking Trayparchment paper Method Step‑by‑Step InstructionsPrepare the Mango Jam: Heat frozen mangoes in a saucepan over medium heat until softened, about 5–7 minutes. Mash, mix in white sugar, and cool.Cook the Sticky Rice: Soak sweet rice in water for at least 4 hours. Steam for about 20 minutes. Mix with coconut milk and sweetened condensed milk.Make the Cookie Dough: Cream butter, light brown sugar, and white sugar until fluffy. Add egg yolk, thick egg white, vanilla extract, and reserved coconut cream.Combine Dry Ingredients: Whisk baking soda, salt, and flour. Gradually add to wet ingredients, stirring gently. Chill dough.Assemble and Bake: Preheat oven to 350°F. Scoop dough onto a lined tray, press in mango jam and sticky rice.Finish Baking: Bake for 13-15 minutes until edges are golden. Cool for 10 minutes before transferring to a wire rack. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 40mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg NotesTiming is key: Prepare mango jam while steaming sticky rice. Avoid over-mixing to keep cookies chewy. Allow cookies to cool properly before transferring. Tried this recipe?Let us know how it was!
