While savoring the sun-kissed shores of Thailand, I stumbled upon a dessert that danced on my taste buds: Mango Sticky Rice. What if I told you that we can capture that tropical bliss in a cookie? Enter my Mango Sticky Rice Cookies, a delightful twist on the beloved Thai treat that combines chewy coconut sticky rice and luscious mango jam into each buttery bite. These cookies are not only a fun way to indulge nostalgia but also incredibly easy to whip up, making them perfect for any occasion. Whether you’re looking to impress at a gathering or indulging your sweet tooth with a little tropical escape, these cookies promise to transport you straight to paradise. Are you ready to embark on a delicious adventure? Let’s bake these beauties together!
Why Will You Love Mango Sticky Rice Cookies?
Tropical Flavor Explosion: Every bite is bursting with sweet mango and creamy coconut, reminiscent of a vacation in Thailand.
Easy to Make: You don’t need to be a baking pro! The simple steps make it an enjoyable experience for everyone.
Unique Twist on Tradition: This recipe transforms a classic dessert into a fun cookie format, perfect for sweet cravings.
Versatile Toppings: Get creative! Add chocolate drizzle or nuts to make each batch uniquely yours. If you’re in the mood for more cookie inspiration, check out my Zebra Cookies Swirled or Cannoli Cookies Homemade.
Great for Sharing: Perfect for gatherings or as a thoughtful gift, these cookies will surely impress your friends and family!
Mango Sticky Rice Cookies Ingredients
For the Mango Jam
• Frozen Mangoes (200g) – Adds fruity sweetness for the jam; fresh mangoes can substitute for a fresher taste.
• White Sugar (1 tbsp) – Sweetens the mango jam; brown sugar can offer a richer flavor.
For the Sticky Rice
• Sweet Rice (0.25 cup) – Provides chewy texture for the sticky rice; do not substitute; use sweet rice specifically.
• Coconut Milk (0.33 cup) – Adds creaminess; can be replaced with coconut cream for a richer texture.
• Sweetened Condensed Milk (3 tbsp) – Enhances sweetness and richness of the sticky rice; can be substituted with more coconut milk if desired.
For the Cookie Dough
• Unsalted Butter (113g) – Basis for cookie dough, creating a tender structure.
• Light Brown Sugar (100g) – Provides sweetness and moisture for the cookies.
• White Sugar (50g) – Complements the light brown sugar for balanced sweetness.
• Large Egg Yolk + Thick Egg White – Binding ingredients that contribute to moistness; crucial for texture.
• Vanilla Extract (0.5 tsp) – Adds depth and flavor balance to the cookies.
• Baking Soda (0.5 tsp) – Leavens the dough for a lighter texture.
• Salt (0.25 tsp) – Enhances overall flavor.
• Reserved Coconut Cream (1 tbsp) – Adds richness and flavor to the dough.
• All-Purpose Flour (180g) – Main structure builder; avoid overmixing to maintain chewiness.
For Topping (Optional)
• Flaky Sea Salt – Optional topping for a flavor contrast; enhances sweetness.
• Black Sesame Seeds – Adds optional texture and a unique visual appeal.
These delightful Mango Sticky Rice Cookies promise to capture the essence of the traditional dessert in every bite! Happy baking!
Step‑by‑Step Instructions for Mango Sticky Rice Cookies
Step 1: Prepare the Mango Jam
In a medium saucepan over medium heat, cook 200g of frozen mangoes until softened, about 5-7 minutes. Mash the mangoes, then stir in 1 tablespoon of white sugar until dissolved. Remove from heat and let it cool slightly. Refrigerate the jam until it thickens, approximately 30 minutes to 1 hour, while you prepare the sticky rice.
Step 2: Cook the Sticky Rice
Rinse 0.25 cup of sweet rice under cold water until the water runs clear. Soak the rice in water for 4 hours or overnight for the best texture. Drain and place the rice in a steamer lined with cheesecloth or parchment paper. Steam for about 20 minutes until slightly underdone. Transfer the rice to a bowl and gently mix in 0.33 cup coconut milk and 3 tablespoons sweetened condensed milk, ensuring even coating.
Step 3: Make the Cookie Dough
In a large mixing bowl, cream together 113g unsalted butter, 100g light brown sugar, and 50g white sugar until the mixture is light and fluffy, about 3-5 minutes. Add in one large egg yolk, a thick egg white, and 0.5 teaspoon vanilla extract, mixing until well combined. Slowly incorporate the dry ingredients – 180g all-purpose flour, 0.5 teaspoon baking soda, and 0.25 teaspoon salt – mixing just until combined to maintain chewiness.
Step 4: Chill the Dough
Take the cookie dough and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes to help it firm up, which prevents spreading during baking. During this time, your mango jam will thicken, and sticky rice will be ready for combining in your Mango Sticky Rice Cookies.
Step 5: Assemble and Bake
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Once the dough has chilled, remove it from the refrigerator. Gently fold small amounts of sticky rice and mango jam into the dough, ensuring an even distribution. Scoop tablespoons of dough onto the prepared tray, pressing in optional toppings like flaky sea salt or black sesame seeds.
Step 6: Finishing Touches
Bake the cookies in the preheated oven for 13-15 minutes, or until they’re golden and puffed slightly. The edges should be firm to the touch, while the centers look set but still soft. After baking, let the cookies cool on the tray for about 10 minutes before transferring them carefully to a wire rack to cool completely. Enjoy your delicious Mango Sticky Rice Cookies!
How to Store and Freeze Mango Sticky Rice Cookies
Room Temperature: Keep your cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and delicious flavor.
Fridge: If you prefer a chilled treat, store the cookies in the fridge for up to a week. Just remember to let them come to room temperature before enjoying for the best taste.
Freezer: For longer storage, freeze cookies in a single layer on a baking sheet. Once solid, transfer to a freezer-safe container and store for up to 3 months.
Reheating: To revive your Mango Sticky Rice Cookies, simply microwave them for about 10-15 seconds or warm them in the oven at 350°F (175°C) for a few minutes until they’re just softened.
Make Ahead Options
These Mango Sticky Rice Cookies are a fantastic choice for busy home cooks looking to save time! You can prepare the mango jam up to 24 hours in advance—just refrigerate it after cooking to maintain its thick consistency. Additionally, the sticky rice can be cooked ahead and stored in the fridge for up to 3 days; simply ensure it’s sealed in an airtight container to prevent drying out. When you’re ready to bake, combine the chilled sticky rice and mango jam with your cookie dough as instructed, then bake for 13-15 minutes. This approach allows you to enjoy freshly baked cookies with minimal effort, perfect for any occasion!
Mango Sticky Rice Cookies Variations
Feel free to let your creativity shine and customize these cookies to suit your tastes and dietary needs!
- Fresh Mangoes: Use fresh mangoes when in season for a vibrant, fruity flavor. The taste will be even more delightful and bright!
- Chocolate Drizzle: After baking, drizzle melted chocolate over the cooled cookies for an indulgent treat that adds a rich, sweet contrast.
- Nuts Galore: Add toasted coconut flakes or your favorite chopped nuts, like almonds or cashews, for a satisfying crunch in every bite.
- Gluten-Free Swap: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version that everyone can enjoy.
- Flavored Extracts: Experiment with flavored extracts, like almond or coconut, to give your cookies a fun twist on the classic taste.
- Coconut Cream: Replace coconut milk with full-fat coconut cream for an ultra-rich and creamy texture that elevates the buttery base of the cookies.
- Mango Jam Variations: Try different types of jam like passionfruit or pineapple for exciting new flavors that complement the tropical vibe.
- Savory Twist: Add a pinch of cayenne pepper or chili powder to the cookie dough for a surprising hint of heat that beautifully contrasts the sweetness.
Looking for more sweet inspiration? Dive into my delicious Orange Shortbread Cookies or explore fun ideas with Spiral Cookies Colorful!
Expert Tips for Mango Sticky Rice Cookies
- Balance Ingredients: Ensure the ratio of sticky rice and mango jam is right in the dough for optimal texture and flavor in your Mango Sticky Rice Cookies.
- Chill the Dough: Don’t skip chilling the cookie dough! This step prevents overly flat cookies and retains a lovely texture after baking.
- Avoid Overmixing: Mix the dry ingredients just until combined to keep the cookies chewy rather than tough.
- Use Fresh Ingredients: Opt for fresh mangoes when in season for a more vibrant flavor, but frozen works beautifully too!
- Experiment with Toppings: Get creative with your toppings! Adding a drizzle of chocolate or a sprinkle of nuts can create a unique twist with each batch.
What to Serve with Mango Sticky Rice Cookies
Indulging in a tropical cookie experience calls for a delightful meal that complements the unique flavors of mango and coconut.
- Coconut Milk Ice Cream: A creamy treat that echoes the coconut notes in the cookies, adding a perfect chill to your dessert experience.
- Fresh Fruit Salad: A vibrant mix of tropical fruits like pineapple and kiwi elevates the meal, enhancing the fruity profile while refreshing the palate.
- Thai Iced Tea: The rich and aromatic tea with hints of spices and cream offers a sweet balance against the cookies’ chewy texture.
- Grilled Pineapple Skewers: Caramelized pineapple adds a smoky sweetness that pairs beautifully with the cookie’s tropical essence.
- Macadamia Nut Cookies: For the cookie lover, these crunchy, buttery bites provide a delightful contrast in texture and flavor without overshadowing the main stars.
- Lemonade or Limeade: The zesty citrus flavors cleanse the palate between bites, refreshing your taste buds with each sip.
- Chocolate Dipping Sauce: Drizzle warm chocolate over the cookies for a decadent twist that rounds out the tropical sweetness with a rich finish.
- Whipped Coconut Cream: Light and airy, this creamy topping mirrors the coconut in the cookies while adding an extra touch of indulgence.
- Thai Mango Salad: The spicy and tangy dressing in this refreshing salad contrasts nicely, creating an exciting culinary adventure alongside your sweet cookies.
Mango Sticky Rice Cookies Recipe FAQs
How do I select the best mangoes for my cookies?
Absolutely! For the sweetest flavor, choose ripe mangoes that are slightly soft to the touch and have a fragrant aroma. Look for smooth, unblemished skin without dark spots. If fresh mangoes aren’t available, frozen mangoes can be a great alternative and work beautifully in this recipe.
What’s the best way to store leftover cookies?
Very! To keep your Mango Sticky Rice Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be stored in the fridge for up to a week. Just let them come back to room temperature before enjoying.
Can I freeze Mango Sticky Rice Cookies?
Of course! To freeze your cookies, place them in a single layer on a baking sheet and freeze until solid, roughly 1-2 hours. Then, transfer them to an airtight freezer-safe container, where they can last for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight or warm them in the microwave for about 10-15 seconds.
What should I do if my cookies come out too dry?
If you find your cookies are dry, it’s likely due to overmixing the dough or baking them for too long. Try mixing just until combined and pulling them out of the oven when they are slightly underbaked in the center. Also, adding a little more coconut milk to the dough can help with moisture. Each oven is different, so keep an eye on them!
Are these cookies suitable for gluten-free diets?
Yes! If you’re looking for gluten-free options, simply substitute all-purpose flour with a gluten-free blend that can replace flour 1:1 in baking. Just be sure to check that other ingredients, like sweetened condensed milk, don’t contain gluten.
Can I share these cookies with my pets?
It’s wonderful to share, but be cautious! Mango itself is safe for dogs, but the cookies contain ingredients like sugar and butter, which aren’t suitable for pets. It’s best to keep these delightful Mango Sticky Rice Cookies as a treat for yourself and your family!
Mango Sticky Rice Cookies: A Tropical Treat You’ll Love
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, cook 200g of frozen mangoes until softened, about 5-7 minutes. Mash the mangoes, then stir in 1 tablespoon of white sugar until dissolved. Remove from heat and let it cool slightly. Refrigerate the jam until it thickens, approximately 30 minutes to 1 hour.
- Rinse 0.25 cup of sweet rice under cold water until the water runs clear. Soak the rice in water for 4 hours or overnight for the best texture. Drain and place the rice in a steamer lined with cheesecloth or parchment paper. Steam for about 20 minutes until slightly underdone. Transfer the rice to a bowl and gently mix in 0.33 cup coconut milk and 3 tablespoons sweetened condensed milk.
- In a large mixing bowl, cream together 113g unsalted butter, 100g light brown sugar, and 50g white sugar until the mixture is light and fluffy, about 3-5 minutes. Add in one large egg yolk, a thick egg white, and 0.5 teaspoon vanilla extract, mixing until well combined.
- Slowly incorporate the dry ingredients – 180g all-purpose flour, 0.5 teaspoon baking soda, and 0.25 teaspoon salt – mixing just until combined to maintain chewiness.
- Take the cookie dough and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Once the dough has chilled, remove it from the refrigerator. Gently fold small amounts of sticky rice and mango jam into the dough.
- Scoop tablespoons of dough onto the prepared tray, pressing in optional toppings like flaky sea salt or black sesame seeds.
- Bake the cookies in the preheated oven for 13-15 minutes, or until they're golden. Let the cookies cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely.
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