Mango and Sticky Rice Popsicles
Updated July 16, 2020
- Total Time
- 45 minutes, plus freezing
- Rating
- Comments
- Read comments
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Ingredients
- 1(13-ounce) can unsweetened full-fat coconut milk (1¾ cups)
- 1cup cooked glutinous rice (from ½ cup uncooked rice)
- ¾cup heavy cream
- ⅓cup granulated sugar
- ¼teaspoon kosher salt
- ¾cup fresh ripe mango, preferably Ataulfo, cut into a ¼-inch dice (from 1 large mango)
Nutritional analysis per serving (10 servings)
191 calories; 15 grams fat; 12 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 2 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have ready a 10-cup (⅓ cup each) popsicle mold. In a medium saucepan, combine the coconut milk, rice, cream, sugar and salt. Bring to a simmer over medium-high, stirring often. Reduce the heat to medium-low and continue to cook, stirring often, until the rice has softened and the mixture has reduced and become very thick, about 20 minutes. Remove from the heat and let cool slightly, about 15 minutes. Stir in the mango.
- Step 2
Distribute mixture evenly among molds, stirring the mixture after filling each mold. Freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- Step 3
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Serve immediately.
Private Notes
Comments
When the ingredients were cooking the taste was heavenly—I had to stop myself from eating it all while stirring. Just like the taste of mango sticky rice you get in restaurants but even better. Unfortunately, freezing took away that sumptuous taste! My whole family said, “It tastes....cold”. There was basically a tiny taste of mango here and there. I won’t be doing molds and freezing again, but it’s likely we may stop after the 20 minutes of cooking and have sticky rice porridge with mango!
After reading how freezing dulled the flavors, I squeezed lime juice on the mango, used 2 cups of coconut milk and a half cup of cream, and increased the sugar by a tablespoon, the salt by a dash. I was lucky, too, in that my mango was particularly full flavored. No dearth of flavor now! Fantastic in this terrible California heatwave!
I'd say more full far coconut milk or a cashew cream
Use only coconut milk, no heavy cream. Use 1/2 cup brown sugar. Delicious!
Mango on a stick or in bowl. When purchased say “con todo.” The hot red chili pepper, salt, and lime on a cold juicy mango is a treat all its own. When Olvera Street in Downtown L.A. was a cherished destination in the mid 1950’s, the Fresh Mango “con todo” was a taste that memories are and remain part of the City of Angels. “Un Mango con todo Por Favor! Gracias!!”
These are basically frozen rice pudding with mango. Absolutely delicious. Make sure to use good quality mangoes. I've seen some comments saying to add extra sugar but I don't see how that wouldn't completely overpower the mango.
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