A quick glance at the melting sunsets on a Thai beach ignites a craving like no other—a craving for Mango Sticky Rice Cookies. Yes, you heard that right! This delightful dessert transforms the classic Thai treat into chewy cookies that are both indulgent and easy to make. Packed with the tropical sweetness of fresh mango and the creaminess of coconut, these cookies deliver a slice of paradise right in your kitchen. Perfect for impressing friends at gatherings or treating yourself after a long day, they bring a touch of the exotic home without the fuss. Curious about how to make these delightful morsels your new favorite dessert? Let’s dive into this easy, heavenly recipe that’s bound to become a staple in your baking repertoire!
Why Are These Cookies So Irresistible?
Tropical Flavor Explosion: Each bite bursts with fresh, bright mango and creamy coconut, transporting you to a sun-soaked beach.
Unique Twist: These aren’t your average cookies; they marry the popular Thai dessert with classic cookie dough for a stunning fusion.
Effortlessly Simple: With just a few manageable steps, anyone can whip up this delightful treat, making it perfect for both novice and seasoned bakers alike.
Crowd-Pleaser: Whether served at a gathering or enjoyed solo, these cookies never fail to impress; they’re a hit with everyone!
Make-Ahead Magic: Prep the mango jam and sticky rice ahead of time for a quicker baking experience on busy days. Enjoy them warm straight from the oven or serve with a scoop of ice cream for an added indulgence—perhaps alongside Sticky Garlic Chicken for the perfect dinner and dessert combo!
Mango Sticky Rice Cookies Ingredients
For the Mango Jam
• Frozen or Fresh Mangoes – Provides sweetness and tropical flavor for the jam; use fresh for a more vibrant taste.
• White Sugar – Enhances the sweetness of the mango jam; can substitute with brown sugar for a deeper flavor.
For the Sticky Rice
• Sweet Rice – Serves as the base for the sticky rice, adding chewiness; make sure it’s soaked before cooking.
• Coconut Milk – Adds creaminess to the sticky rice; coconut cream can be used for a richer flavor.
• Sweetened Condensed Milk – Contributes additional sweetness and creaminess to the sticky rice; substitute with more coconut milk if desired.
For the Cookie Dough
• Unsalted Butter – Provides a rich, buttery flavor for the cookie dough; should be softened for easier mixing.
• Light Brown Sugar – Adds moisture and a slight caramel flavor to the cookie dough.
• White Sugar – Sweetens the cookie dough while contributing to its structure.
• Egg Yolk & Thick Egg White – Binds the cookie dough and adds richness; make sure to separate the yolk from the white.
• Vanilla Extract – Offers a fragrant depth to the flavor profile of the cookies.
• Baking Soda – Acts as a leavening agent for the cookies, helping them rise.
• Salt – Enhances overall flavor; a pinch can balance the sweetness.
• Reserved Coconut Cream – Adds extra moisture to the dough from the sticky rice preparation.
• All-Purpose Flour – Forms the structure of the cookie; avoid overmixing to maintain chewiness.
For Finishing Touches
• Flaky Sea Salt – Optional finishing touch for a flavor contrast; adds a savory note to the sweet cookies.
• Black Sesame Seeds – Optional topping for added texture and visual appeal; offers a nutty crunch to finish off the cookies.
These Mango Sticky Rice Cookies are truly a tropical delight just waiting to be made!
Step‑by‑Step Instructions for Mango Sticky Rice Cookies
Step 1: Prepare the Mango Jam
On the stovetop, heat the frozen mangoes in a saucepan over medium heat until they soften, about 5–7 minutes. Mash the mango with a fork until smooth, then stir in white sugar until fully dissolved. Transfer the jam to a container and refrigerate for at least 30 minutes to thicken while you prepare the other components of your Mango Sticky Rice Cookies.
Step 2: Cook the Sticky Rice
In a bowl, soak the sweet rice in boiling water for 20 minutes to achieve the perfect texture. Drain the rice and then steam it in a bamboo steamer or a pot lined with parchment, covered, for about 25 minutes until slightly undercooked. Once done, mix the sticky rice with coconut milk and sweetened condensed milk while still warm for added creaminess, setting aside to cool slightly.
Step 3: Make the Cookie Dough
In a large mixing bowl, cream together softened unsalted butter with light brown and white sugars using an electric mixer until light and fluffy, about 3 minutes. Add in the egg yolk, the thick egg white, vanilla extract, and reserved coconut cream, mixing until just combined. Then, gently fold in baking soda, salt, and all-purpose flour until the dough forms. Chill the dough in the refrigerator for 30 minutes for easier handling.
Step 4: Assemble and Bake
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking. Scoop chilled cookie dough onto the tray, spacing them out about 2 inches apart. Dollop a spoonful of sticky rice and mango jam onto each piece of dough, swirling them together gently for a beautiful finish. Optionally, sprinkle with black sesame seeds or flaky sea salt for extra flair.
Step 5: Bake Until Golden
Bake the assembled Mango Sticky Rice Cookies in the preheated oven for 13–15 minutes, until the edges turn golden and the centers are lightly puffy. Keep an eye on them to avoid burning; they should look slightly underbaked. Once done, remove from the oven and let 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
Fridge: Store cookies in an airtight container for up to 3 days to maintain their chewy texture and freshness.
Freezer: Freeze baked cookies for up to 2 months. After cooling, place them in a single layer in an airtight container, separating layers with parchment paper.
Reheating: When ready to enjoy, reheat frozen cookies in the microwave for about 10-15 seconds or until warm. Enjoy this delightful treat that blends tropical flavors with the comforting essence of home-baked goodness!
Mango Sticky Rice Cookies Variations
Feel free to get creative with these cookies, adding your own twist to elevate their deliciousness!
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Tropical Swap: Experiment with passion fruit or pineapple instead of mango for a unique jam flavor. Each fruit brings its own charm and sweetness, so don’t hesitate to mix it up!
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Coconut Crunch: Add toasted coconut flakes into the cookie dough for an irresistible crunch. This twist can transform the texture, giving each bite a delightful chewiness reminiscent of fresh coconut.
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Nutty Topping: Replace black sesame seeds with chopped nuts like macadamia or almonds for a satisfying crunch. The nutty flavor pairs wonderfully with the tropical sweetness, creating a fabulous contrast!
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Chocolate Drizzle: Drizzle melted chocolate over the baked cookies for an indulgent finishing touch. The rich chocolate complements the tropical flavors beautifully, making it a truly decadent treat.
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Vegan Version: Swap the butter for coconut oil and replace the egg with a flaxseed egg to make it plant-based. This variation will still maintain the tropical essence while catering to dairy-free diets.
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Dairy-Free Delight: Use coconut cream instead of sweetened condensed milk in the sticky rice for a dairy-free option. It enhances the coconut flavor, keeping your cookies rich and creamy.
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Spice It Up: Incorporate a pinch of cinnamon or nutmeg into the cookie dough for a warm, spicy twist. These spices add depth to the flavor and make for a comforting treat.
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Fruit medley: Combine different fruits in your jam or as toppings—mango, kiwi, and banana coalesce beautifully, offering a vibrant medley of tropical goodness. Each bite will surprise you with a burst of flavor, reminding you of a fruit salad!
These variations will help personalize your Mango Sticky Rice Cookies. Feel free to serve them with a scoop of ice cream for a heavenly dessert experience, perhaps alongside French Toast Cookies for an exciting treat spread!
Make Ahead Options
These Mango Sticky Rice Cookies are ideal for meal prep enthusiasts, allowing you to enjoy this tropical treat with ease! You can prepare the mango jam up to 24 hours in advance; just store it in an airtight container in the refrigerator to preserve freshness. Additionally, the sticky rice can be cooked up to 3 days ahead and kept in the fridge. When you’re ready to bake, simply mix the chilled sticky rice into the cookie dough and follow the baking instructions. To maintain quality, always reheat any leftovers briefly in the microwave before serving, ensuring each cookie remains soft and delicious. Enjoy the benefits of planning ahead without sacrificing flavor—these cookies will be just as delightful!
Expert Tips for Mango Sticky Rice Cookies
- Multitask for Efficiency: Prepare the mango jam, sticky rice, and cookie dough simultaneously to streamline your baking process.
- Mind the Mixing: Mix your dough just until combined; overmixing can lead to tough Mango Sticky Rice Cookies that lose their chewy texture.
- Perfect Sticky Ratio: Add just enough mango jam and sticky rice to each cookie without overwhelming the dough for easier handling.
- Freshness Matters: Enjoy your cookies the same day they’re made for the best flavor; if you have leftovers, store them in the fridge and briefly reheat before serving.
- Dough Dilemma: If your dough feels too sticky, lightly sprinkle with flour before handling rather than over-mixing, keeping the cookies tender.
What to Serve with Mango Sticky Rice Cookies
Indulging in these tropical treasures opens the door to a delightful meal experience that enhances their unique flavors.
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Coconut Ice Cream: The creamy, rich texture of coconut ice cream pairs beautifully with the cookies, enhancing the tropical theme. Enjoy each bite as the coolness complements the warm cookies.
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Tropical Fruit Salad: A medley of fresh, vibrant fruits like pineapple, kiwi, and banana offers a refreshing contrast, balancing the sweetness of the cookies. It’s a bright and colorful addition to your dessert table.
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Thai Iced Tea: The creamy, sweet essence of Thai iced tea delivers a delightful contrast, while its unique flavors harmonize perfectly with the cookies. Enjoy this refreshing drink alongside the cookies for a delightful afternoon treat.
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Mango Sorbet: This frozen dessert echoes the mango flavor of the cookies, creating a cohesive dessert experience. The light, fruity sorbet brings an invigorating freshness that makes the perfect companion.
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Tapioca Pudding: The chewy texture of tapioca pudding provides an intriguing contrast to the cookies, while its sweet coconut milk flavor beautifully ties them together. Enjoy this combination for a satisfying dessert spread.
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Chai Latte: The warm spices in chai latte deeply enhance the sweet, tropical notes of the cookies, creating a cozy and satisfying pairing. Sip on this hot drink while savoring the sweetness of each cookie.
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Flavored Sparkling Water: A refreshing, bubbly beverage allows the cookies to shine without competing flavors. Slide a slice of lime or mango for a zesty twist that highlights the tropical experience.
Mango Sticky Rice Cookies Recipe FAQs
How do I choose ripe mangoes for the Mango Sticky Rice Cookies?
Absolutely! Look for mangoes that are slightly soft to the touch and give off a sweet aroma when you smell them; this indicates ripeness. If there are a few dark spots, that’s okay—just make sure there aren’t dark spots all over, as they can indicate overripeness. For the best flavor, fresh mangoes are recommended over frozen.
What is the best way to store the cookies once baked?
Very simple! After cooling, place the Mango Sticky Rice Cookies in an airtight container lined with parchment paper. They can stay fresh in the fridge for up to 3 days. Just remember to reheat briefly in the microwave if you love that warm, chewy texture!
Can I freeze Mango Sticky Rice Cookies?
Absolutely! To freeze, wait until the cookies are completely cool. Then, place them in a single layer in an airtight container, separating layers with parchment paper to avoid sticking. They can be frozen for up to 2 months. When you’re ready to indulge again, simply reheat them in the microwave for about 10-15 seconds or until warmed through.
What if my cookie dough is too sticky?
Not a problem! If your dough is feeling too sticky to handle, sprinkle a little flour on your work surface and on your hands, then knead it gently. Avoid overmixing the dough since that can make the cookies tough. Just enough flour will help bring it together without sacrificing that wonderful chewiness.
Are these cookies safe for people with nut allergies?
Great question! The original recipe does not include nuts, but always double-check your ingredients, especially any add-ins like black sesame seeds or alternative toppings. If you’re serving someone with allergies, it’s wise to keep these cookies nut-free and ensure that your prep area hasn’t had any exposure to nuts.
How long should I let the cookies cool before serving?
I recommend letting the cookies cool on the baking tray for about 10 minutes after taking them out of the oven. This allows them to firm up while maintaining a chewy interior. Once cooled slightly, transfer them to a wire rack to continue cooling before serving; you’ll get the best texture that way.
Mango Sticky Rice Cookies: Tropical Bliss in Every Bite
Ingredients
Equipment
Method
- Prepare the Mango Jam by heating frozen mangoes in a saucepan over medium heat until softened. Mash the mango and stir in white sugar until dissolved. Refrigerate for 30 minutes.
- Cook the Sticky Rice by soaking sweet rice in boiling water for 20 minutes, draining, and then steaming for about 25 minutes. Mix with coconut milk and sweetened condensed milk while warm.
- Make the Cookie Dough by creaming together unsalted butter and sugars. Add egg yolk, thick egg white, vanilla extract, and reserved coconut cream. Fold in baking soda, salt, and all-purpose flour until combined. Chill for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking tray with parchment. Scoop dough onto tray, dollop with sticky rice and mango jam, and optionally sprinkle with toppings.
- Bake for 13–15 minutes until golden. Cool on tray for 10 minutes before transferring to a wire rack.
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