Jump to Recipe Print RecipeAs I mixed the vibrant ingredients, the inviting aroma of tropical coconut and ripe mango filled my kitchen, whisking me away to a sun-drenched beach. These Tropical Mango Sticky Rice Cookies are a delightful fusion of chewy cookie goodness with the beloved flavors of the classic Thai dessert, mango sticky rice. Not only are these treats incredibly easy to make, but they also promise to be a unique dessert that will wow your guests and leave them craving more. With their creamy texture and just the right amount of sweetness, each bite is a miniature vacation in your mouth! Are you ready to take your cookie game to a whole new level? Let’s dive into this delicious adventure together! Why You’ll Love Mango Sticky Rice Cookies Tropical, Unique Flavor: These cookies bring a refreshing twist, merging exotic mango and creamy coconut in every bite. Easy to Make: With straightforward steps, you’ll whip up a batch effortlessly, perfect for beginners and seasoned bakers alike. A Crowd-Pleaser: Whether it’s for a casual get-together or a special occasion, these cookies are sure to impress family and friends. Versatile Treat: Feel free to experiment with toppings or ingredients—try swapping in your favorite jam or adding chocolate drizzles for a decadent touch. Perfectly Balanced: Enjoy the delightful contrast between the chewy center and slightly crisp edges, offering an exquisite texture that keeps you coming back for more. Elevate your cookie repertoire with these delicious Mango Sticky Rice Cookies that are reminiscent of the classic Thai dessert! Mango Sticky Rice Cookies Ingredients For the Mango Jam • Frozen Mangoes (200g) – Provides the mango flavor for the jam; fresh mangoes can substitute for a more vibrant taste. • White Sugar (1 tbsp) – Sweetens the mango jam; brown sugar can be used as an alternative. For the Sticky Rice • Sweet Rice (0.25 cup) – Forms the sticky rice component; must be soaked before cooking. • Coconut Milk (0.33 cup) – Adds creaminess to the sticky rice; can substitute with coconut cream for a richer flavor. • Sweetened Condensed Milk (3 tbsp) – Enhances the sweetness of the sticky rice; substitute with additional coconut milk if needed. For the Cookie Dough • Unsalted Butter (113g) – Creates a rich, soft cookie base. • Light Brown Sugar (100g) – Provides moisture and depth of flavor. • White Sugar (50g) – Adds sweetness and enhances texture. • Egg Yolk (1 large) & Thick Egg White – Binds the dough and contributes to the cookie’s structure. • Vanilla Extract (0.5 tsp) – Enhances overall flavor. • Baking Soda (0.5 tsp) – Helps the cookies rise. • Salt (0.25 tsp) – Balances sweetness. • Reserved Coconut Cream (1 tbsp) – Adds moisture from sticky rice preparation. • All-Purpose Flour (180g) – Provides structure; avoid overmixing to maintain chewiness. For Finishing Touches • Flaky Sea Salt – Optional finishing touch for flavor contrast. • Black Sesame Seeds – Optional topping for added texture. Step‑by‑Step Instructions for Mango Sticky Rice Cookies Step 1: Prepare Mango Jam In a small saucepan, heat 200g of frozen mangoes over medium heat until softened, about 5-7 minutes. Mash the mango with 1 tablespoon of white sugar until smooth, then continue cooking until it reduces to a thick jam-like consistency, about 10 minutes. Remove from heat and let it chill. Step 2: Cook Sticky Rice Soak 0.25 cup of sweet rice in boiling water for 20 minutes. After soaking, drain the rice and steam it for approximately 30 minutes until tender and sticky. In a separate bowl, mix the steamed rice with 0.33 cup of heated coconut milk and 3 tablespoons of sweetened condensed milk until coated. Reserve 1 tablespoon of this mixture for the cookie dough. Step 3: Make Cookie Dough In a large mixing bowl, cream together 113g of unsalted butter, 100g of light brown sugar, and 50g of white sugar until light and fluffy, about 3-4 minutes. Add in the reserved 1 tablespoon of coconut cream, 1 large egg yolk, and a thick egg white, mixing until well combined. Stir in 0.5 teaspoon of vanilla extract. Step 4: Combine Dry Ingredients In a separate bowl, whisk together 180g of all-purpose flour, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies chewy. Chill the dough in the refrigerator for 30 minutes. Step 5: Assemble & Bake Preheat your oven to 350°F (175°C). On a lined baking sheet, portion out the chilled cookie dough and dollop a small amount of the prepared sticky rice and mango jam on top of each cookie. Create swirls in the toppings, if desired. Optionally, sprinkle with black sesame seeds or flaky sea salt. Bake for 13-15 minutes until the edges are golden brown. Make Ahead Options These Mango Sticky Rice Cookies are perfect for busy weeknights or when you’re planning a gathering! You can prepare the mango jam and sticky rice up to 3 days in advance. Simply heat the frozen mangoes, mash them with sugar, and store it in the refrigerator, alongside the steamed sticky rice mixed with coconut milk and condensed milk (to keep it from drying out). When you’re ready to bake, combine the prepped ingredients with the cookie dough, dollop the jam and sticky rice on top, and bake as directed. This way, you’ll achieve fresh-baked goodness with minimal effort, making your life just a bit easier while savoring delightful flavors! Expert Tips for Mango Sticky Rice Cookies • Perfect Timing: Make sure to chill the dough for 30 minutes; this helps prevent spreading and gives your cookies a nice texture. • Soak Sweet Rice: Don’t skip soaking the sweet rice, as it’s essential for achieving the sticky consistency needed in these Mango Sticky Rice Cookies. • Avoid Overmixing: Mix the flour until just combined; overmixing can lead to tough cookies, which we want to avoid for a perfect bite. • Experiment with Toppings: Celebrate creativity! Try adding toasted coconut or different fruit jams to personalize your Mango Sticky Rice Cookies. • Store in Style: Keep cookies at room temperature for ideal enjoyment; if they’re not gone in a day, refrigerate to maintain freshness without losing texture. Mango Sticky Rice Cookies Variations Feel free to explore and customize these delightful cookies to match your taste and dietary needs! Other Fruits: Swap mango for fruits like strawberries or peaches in your jam for a different flavor burst. Gluten-Free: Use gluten-free flour to make these cookies suitable for those with gluten sensitivities without compromising taste. Nutty Crunch: Top with crushed almonds or walnuts before baking for an added crunch and nutty flavor that complements the sweetness. Indulgent Chocolate: Drizzle melted chocolate over the cooled cookies for a rich, decadent treat to satisfy chocolate cravings. Coconut Cream: For an intense coconut flavor, replace coconut milk with coconut cream; it’ll make your cookies even more luxurious. Spiced Options: Add a pinch of cardamom or cinnamon into the dough for warmth and a hint of spice, intensifying the tropical experience. Vegan Twist: Use coconut oil instead of butter and flaxseed eggs for a vegan version while still enjoying the chewy texture. Citrus Zing: Incorporate a bit of lime zest into the dough for a refreshing citrus kick that brightens the overall flavor profile. Whether you’re using the ideas above or trying something else, enjoy this tropical treat! And while you’re indulging in your baking adventure, you might also want to check out these delightful recipes like Lemon Raspberry Cookies or Sticky Sesame Chickpeas for more inspiration. How to Store and Freeze Mango Sticky Rice Cookies Room Temperature: Keep cookies in an airtight container at room temperature for up to 1 day. This preserves their chewy texture and tropical flavor best. Fridge: For longer storage, refrigerate in an airtight container for up to 3 days. Allow to come to room temperature before serving for optimal taste. Freezer: Freeze cookies in a single layer, wrapped tightly in plastic wrap, for up to 1 month. Thaw in the fridge overnight and enjoy the tropical flavors of mango sticky rice once again. Reheating: To refresh cookies, microwave for 10-15 seconds or warm in the oven at 300°F (150°C) just until heated through, keeping them soft and delightful. What to Serve with Mango Sticky Rice Cookies Imagine delighting in a tropical escape as you build a delightful feast around these unique cookies! Coconut Milk Ice Cream: This luscious treat complements the flavors of the cookies and adds a refreshing, creamy touch. Mango Sorbet: A fruity, icy dessert that enhances the tropical theme while providing a wonderfully light finish. Fresh Tropical Fruit Salad: A colorful mix of ripe mango, pineapple, and kiwi adds freshness and brightens the dessert table. Thai Iced Tea: Experience a delicious contrast with this sweet and creamy beverage, perfectly balancing the cookie’s flavors. Chia Seed Pudding with Coconut: This chewy, textured pudding pairs well, echoing the coconut essence found in the cookies. Lemonade with Fresh Mint: The bright citrus notes and refreshing mint cleanse the palate beautifully after indulging in sweet treats. Pineapple Upside-Down Cake: This classic dessert echoes tropical vibes while providing a dense and moist cake to accompany cookies. Chocolate-Covered Macadamia Nuts: Crunchy and sweet, these nuts add depth and a rich flavor that complements the cookies nicely. Coconut Chia Smoothie: Blend coconut milk, bananas, and chia seeds for a smooth texture that complements the cookies while keeping the tropical flair. Let your taste buds embark on this flavor journey with these delightful pairings! Mango Sticky Rice Cookies Recipe FAQs What type of mangoes should I use for the jam? You can use frozen mangoes for convenience, which are perfectly fine for this recipe. However, if you’re in the mood for a bolder flavor, fresh ripe mangoes bring a delightful vibrancy that can elevate the taste of your jam. Look for mangoes that are slightly soft to the touch, with a sweet aroma—they’ll yield the best results! How should I store the Mango Sticky Rice Cookies? For short-term storage, keep your cookies in an airtight container at room temperature for up to 1 day. If you want to preserve their freshness longer, store them in the refrigerator for up to 3 days. Just remember to allow them to come back to room temperature before indulging for the best flavor. Can I freeze the Mango Sticky Rice Cookies? Absolutely! To freeze your cookies, place them in a single layer on a baking sheet and wrap them tightly in plastic wrap once solid. They can be frozen for up to 1 month. When you’re ready to enjoy them, simply thaw them in the fridge overnight. If you prefer them warm, microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) until they’re heated through. What should I do if my cookie dough is too sticky? If you find that your dough is too sticky to handle, don’t worry! Just sprinkle a little more all-purpose flour onto the surface or directly into the dough. Mix gently until the dough reaches a workable consistency. Just be cautious not to overmix after adding flour, as this can lead to tough cookies. Can I make Mango Sticky Rice Cookies gluten-free? Yes! You can easily swap out the all-purpose flour for a gluten-free alternative like almond flour or a gluten-free flour blend. This way, you can enjoy the same delightful tropical flavors without any gluten worries. Just remember to measure carefully and check that your other ingredients are gluten-free as well! Are there any allergens to keep in mind? Definitely! These cookies contain common allergens such as egg, dairy (from the butter and condensed milk), and gluten (from the flour). If you’re baking for someone with allergies, be sure to substitute accordingly. For example, you can use plant-based butter and replace the egg with a flaxseed or chia egg for a vegan option! Mango Sticky Rice Cookies: A Tropical Twist to Sweeten Your Day Delight in these Mango Sticky Rice Cookies, a perfect marriage of tropical flavors that creates an unforgettable dessert experience. 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: 12 cookiesCourse: DessertCuisine: ThaiCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Mango Jam200 g Frozen Mangoes Fresh mangoes can substitute for a more vibrant taste.1 tbsp White Sugar Brown sugar can be used as an alternative.For the Sticky Rice0.25 cup Sweet Rice Must be soaked before cooking.0.33 cup Coconut Milk Can substitute with coconut cream for a richer flavor.3 tbsp Sweetened Condensed Milk Substitute with additional coconut milk if needed.For the Cookie Dough113 g Unsalted Butter Creates a rich, soft cookie base.100 g Light Brown Sugar Provides moisture and depth of flavor.50 g White Sugar Adds sweetness and enhances texture.1 large Egg Yolk Binds the dough.1 large Thick Egg White0.5 tsp Vanilla Extract Enhances overall flavor.0.5 tsp Baking Soda Helps the cookies rise.0.25 tsp Salt Balances sweetness.1 tbsp Reserved Coconut Cream Adds moisture from sticky rice preparation.180 g All-Purpose Flour Avoid overmixing to maintain chewiness.For Finishing TouchesFlaky Sea Salt Optional finishing touch for flavor contrast.Black Sesame Seeds Optional topping for added texture. Equipment saucepanMixing BowlBaking SheetWhiskMeasuring cupsMeasuring spoons Method Step-by-Step Instructions for Mango Sticky Rice CookiesIn a small saucepan, heat 200g of frozen mangoes over medium heat until softened, about 5-7 minutes. Mash the mango with 1 tablespoon of white sugar until smooth, then continue cooking until it reduces to a thick jam-like consistency, about 10 minutes. Remove from heat and let it chill.Soak 0.25 cup of sweet rice in boiling water for 20 minutes. After soaking, drain the rice and steam it for approximately 30 minutes until tender and sticky. In a separate bowl, mix the steamed rice with 0.33 cup of heated coconut milk and 3 tablespoons of sweetened condensed milk until coated. Reserve 1 tablespoon of this mixture for the cookie dough.In a large mixing bowl, cream together 113g of unsalted butter, 100g of light brown sugar, and 50g of white sugar until light and fluffy, about 3-4 minutes. Add in the reserved 1 tablespoon of coconut cream, 1 large egg yolk, and a thick egg white, mixing until well combined. Stir in 0.5 teaspoon of vanilla extract.In a separate bowl, whisk together 180g of all-purpose flour, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies chewy. Chill the dough in the refrigerator for 30 minutes.Preheat your oven to 350°F (175°C). On a lined baking sheet, portion out the chilled cookie dough and dollop a small amount of the prepared sticky rice and mango jam on top of each cookie. Create swirls in the toppings, if desired. Optionally, sprinkle with black sesame seeds or flaky sea salt. Bake for 13-15 minutes until the edges are golden brown. Nutrition Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 80IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg NotesChill the dough for 30 minutes to prevent spreading and ensure a nice texture. Soak the sweet rice for the perfect consistency in these cookies. Avoid overmixing the flour to achieve a soft bite. Experiment with toppings for personalization. Store in an airtight container to maintain freshness. Tried this recipe?Let us know how it was!
