Jump to Recipe Print RecipeAs I sat on a sun-drenched beach in Thailand, the air infused with the scent of sweet mango and coconut, I couldn’t help but dream of recreating that bliss in my kitchen. That’s how the idea for Mango Sticky Rice Cookies was born! These delightful treats combine the tropical sweetness of fresh mango and the creamy comfort of coconut sticky rice, creating a cookie that’s not only indulgent but surprisingly easy to whip up. Perfect for those who crave a taste of paradise without leaving home, this recipe is a delicious way to impress friends and family while satisfying your sweet tooth. What’s more, these cookies are the ideal balance of chewy and crispy, making them a true crowd-pleaser. Ready to take your taste buds on an adventure? Let’s dive into this tropical delight together! Why are Mango Sticky Rice Cookies irresistible? Tropical Escape: Each bite of these cookies transports you straight to the sunlit beaches of Thailand, combining the delightful flavors of mango and creamy coconut. Unique Texture: With a chewy cookie base complemented by the soft, sticky rice, you’ll experience a crowd-pleasing contrast that’s truly one-of-a-kind. Simple Steps: Don’t worry if you’re not a baking expert; this recipe is easy to follow, making it perfect for both beginners and seasoned chefs alike. Make Ahead Magic: You can prepare components like the mango jam in advance, saving you time and making it a breeze to bake fresh cookies anytime. Perfect Pairing: Ideal for a sweet afternoon treat or an impressive dessert for gatherings, just think how delighted your friends will be when you serve them these tropical delights! If you’re a fan of fruit-inspired desserts, you might also love these Lemon Raspberry Cookies or Chocolate Chip Cookies. Mango Sticky Rice Cookies Ingredients For the Mango Jam Frozen Mangoes (200g) – Adds tropical sweetness and fruit flavor; fresh mangoes can be used for more vibrant taste. White Sugar (1 tbsp) – Sweetens the mango jam; brown sugar can be substituted for a deeper flavor. For the Sticky Rice Sweet Rice (0.25 cup) – Provides a chewy texture for the sticky rice; remember to soak before cooking. Coconut Milk (0.33 cup) – Gives creaminess to the sticky rice; substitute with coconut cream for a richer taste. Sweetened Condensed Milk (3 tbsp) – Adds sweetness and richness to the sticky rice; can be replaced with more coconut milk if desired. For the Cookie Dough Unsalted Butter (113g) – Creates a rich, tender cookie dough; ensure it’s softened. Light Brown Sugar (100g) – Enhances sweetness and moisture of the cookies. White Sugar (50g) – Contributes additional sweetness to the dough. Egg Yolk + Thick Egg White (1 large) – Provides necessary structure and moisture to the cookie dough. Vanilla Extract (0.5 tsp) – Adds depth of flavor to the cookies. Baking Soda (0.5 tsp) – Helps cookies rise and achieve a chewy texture. Salt (0.25 tsp) – Balances sweetness and enhances overall flavors. Reserved Coconut Cream (1 tbsp) – From sticky rice preparation; adds extra richness to the dough. All-Purpose Flour (180g) – Forms the structure of cookies; do not overmix to maintain chewiness. For Topping (Optional) Flaky Sea Salt – Adds flavor; simply sprinkle on top after baking. Black Sesame Seeds – Perfect for decoration and added crunch; sprinkle on top if desired. Step‑by‑Step Instructions for Mango Sticky Rice Cookies Step 1: Prepare Mango Jam In a medium saucepan over medium heat, cook 200g of frozen mangoes until they soften, about 5-7 minutes. Using a fork, mash the mangoes and stir in 1 tablespoon of white sugar until evenly combined, forming a jam-like consistency. Once thickened, transfer the mango jam to a bowl and refrigerate to cool while you prepare the rest of your Mango Sticky Rice Cookies. Step 2: Cook Sticky Rice Soak 0.25 cup of sweet rice in boiling water for about 20 minutes to soften. After soaking, drain and steam the rice in a bamboo steamer or a heatproof dish for about 15 minutes until slightly underdone. In a separate bowl, combine the cooked sticky rice with 0.33 cup of coconut milk and 3 tablespoons of sweetened condensed milk, mixing until evenly coated, and reserve 1 tablespoon of this mixture for the cookie dough. Step 3: Make Cookie Dough In a mixing bowl, cream together 113g of softened unsalted butter, 100g of light brown sugar, and 50g of white sugar until the mixture is fluffy and light, about 3-5 minutes. Blend in 1 egg yolk, the thick part of 1 egg white, 0.5 teaspoon of vanilla extract, and 1 tablespoon of reserved coconut cream to enrich your dough, ensuring everything is well incorporated for your Mango Sticky Rice Cookies. Step 4: Combine Dry Ingredients In a separate bowl, whisk together 0.5 teaspoon of baking soda, 0.25 teaspoon of salt, and 180g of all-purpose flour. Gradually add this dry mixture into your wet ingredients, mixing gently until just combined to retain the chewiness of the cookies. Avoid overmixing to ensure the perfect texture for your Mango Sticky Rice Cookies. Step 5: Chill the Dough Once fully combined, cover the cookie dough and chill it in the refrigerator for at least 30 minutes. This resting time not only helps the flavors meld but also firms up the dough, making it easier to scoop and shape later. While the dough chills, preheat your oven to 350°F (175°C) and prepare a baking tray lined with parchment paper. Step 6: Assemble & Bake Scoop out chilled dough portions using a cookie scoop or spoon, then flatten each piece slightly. Swirl in pieces of the sticky rice mixture and a dollop of mango jam into each cookie, ensuring a delightful marbled effect. Bake the Mango Sticky Rice Cookies in the preheated oven for 13-15 minutes or until the edges are golden brown. Step 7: Cool & Serve After baking, let the cookies cool on the tray for 10 minutes, allowing them to set up before transferring to a wire rack. This ensures they maintain their shape while cooling. Enjoy these tropical treats warm or store them in an airtight container for later indulgence! Mango Sticky Rice Cookies Variations & Substitutions Feel free to get creative and make these cookies your own with delightful twists and useful swaps! Toasted Coconut Flakes: Add toasted coconut flakes for an extra crunch and flavor dimension that complements the tropical vibe. Flavor Extracts: Experiment with different flavored extracts like almond or coconut for a unique twist to the traditional cookie taste. Each option can offer a delightful surprise in every bite. Chopped Nuts: Fold in chopped nuts like macadamia or almonds for added texture and nutty flavor, elevating these cookies to another level of goodness. Drizzled Chocolate: Finish your cookies with a drizzle of dark or white chocolate for a touch of indulgence. The combination of sweet chocolate with the tropical flavors creates a fabulous contrast. Dairy-Free Option: Substitute coconut cream for butter in the dough to make these cookies dairy-free without losing any richness or flavor. They’ll still be soft and delightful! Spice It Up: Add a pinch of ground cinnamon or cardamom to the cookie dough for a warm, aromatic twist that enhances the tropical flavors beautifully. Heat Level: For a kick, fold in a small amount of finely chopped chili or a dash of cayenne pepper into the dough. This unexpected heat pairs surprisingly well with the sweetness—just a little goes a long way! Remember, whether you stick to the original or venture into variations, these cookies will always deliver a taste of tropical paradise! If you love fruity desserts, you might also enjoy my delightful Strawberry Mango Cupcakes or try some tasty Zucchini Bread Cookies for more inspiration. How to Store and Freeze Mango Sticky Rice Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and prevent them from becoming too dry. Fridge: If you live in a warm climate, you can keep the cookies in the fridge for up to 5 days. Be sure to wrap them tightly to avoid any moisture loss. Freezer: For longer storage, freeze the cookie dough in individual scooped portions or baked cookies in an airtight container for up to 2 months. Thaw overnight in the fridge before baking or enjoy the cookies at room temperature. Reheating: To revive freshness, simply microwave a chilled cookie for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5 minutes. This makes every bite of your Mango Sticky Rice Cookies feel like just-baked bliss! Expert Tips for Mango Sticky Rice Cookies Perfectly Sweet Mango Jam: Ensure your mango jam reaches a thick, spreadable consistency. If it’s too runny, it may affect the cookie’s texture. Sticky Rice Timing: Don’t oversteam the rice; it should be slightly underdone before mixing it with coconut milk for the ideal chewy texture in your cookies. Chill for Flavor: Allow the cookie dough to chill for at least 30 minutes. This step enhances flavors and makes the dough easier to handle, leading to fantastic Mango Sticky Rice Cookies. Avoid Overmixing: Gently mix dry ingredients into the wet mixture until just combined. Overmixing can lead to tough cookies instead of the desired chewy texture. Experiment with Toppings: Feel free to get creative with toppings! Flaky sea salt or black sesame seeds can elevate your cookies and add extra flavor contrasts. Store Wisely: For the best taste, enjoy your cookies the same day. If you have leftovers, store them in an airtight container and reheat before serving to enjoy their full flavor. Make Ahead Options These Mango Sticky Rice Cookies are perfect for busy home cooks looking to streamline their baking process! You can prepare the mango jam up to 24 hours in advance and refrigerate it, ensuring that it maintains its vibrant flavor. Additionally, the sticky rice can be cooked and stored in the fridge for up to 3 days; just make sure it’s fully cooled before sealing it in an airtight container to prevent moisture loss. When you’re ready to bake, simply mix the chilled cookie dough with the prepared mango jam and sticky rice, scoop onto a baking tray, and pop them in the oven. You’ll enjoy fresh, tropical treats with minimal effort—just as delicious as if made on the spot! What to Serve with Mango Sticky Rice Cookies? Set the stage for a delightful gathering with these tropical treats as the star attraction; they’ll be the perfect complement to your next meal or dessert spread. Coconut Macadamia Ice Cream: This creamy dessert enhances the tropical vibes while adding a rich, nutty crunch to your cookie experience. Tropical Fruit Salad: A fresh medley of mango, pineapple, and kiwi offers a refreshing contrast and balances the sweetness of the cookies. The vibrant colors alone are sure to brighten up your table! Thai Iced Tea: The robust flavors of this sweetened, spiced tea pair beautifully with your cookies and provide a comforting warmth that complements the chewy texture. Fluffy Coconut Rice: Serve this alongside your cookies for a warm dish that echoes the coconut flavor in the cookies, creating a harmonious dining experience. Chocolate Dipping Sauce: For an indulgent twist, offer a side of warm, glossy chocolate sauce for dipping. The combination of chocolate and tropical flavors is simply irresistible! Lemonade with Mint: A tart and refreshing lemonade will cut through the sweetness of the cookies, creating a delightful contrast that will leave everyone craving more. Chilled Riesling Wine: A glass of sweet, chilled Riesling brings out the fruity notes in the cookies while adding a touch of sophistication to your dessert serving. Mini Key Lime Tarts: These tangy tarts will keep the tropical theme alive while providing a zesty finish to the meal that brightens your palette. Mango Sticky Rice Cookies Recipe FAQs What type of mango should I use for the mango jam? Absolutely! While frozen mangoes (200g) work perfectly to create a sweet jam, using fresh mangoes can enhance the vibrant flavor even more. Look for ripe mangoes that yield slightly to pressure, indicating they’re sweet and juicy! How should I store leftover Mango Sticky Rice Cookies? To maintain their delightful chewiness, store your cookies in an airtight container at room temperature for up to 3 days. If you live in a warm climate, refrigerate them for up to 5 days, ensuring they are well-wrapped to prevent moisture loss. Can I freeze Mango Sticky Rice Cookies? Absolutely! To freeze, scoop the dough into individual portions or freeze the baked cookies in an airtight container for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge or let them sit at room temperature. For a warm treat, reheat in the oven at 350°F (175°C) for 5 minutes or microwave for about 10-15 seconds. What should I do if my mango jam is too runny? If your mango jam isn’t thickening as expected, try cooking it a bit longer over medium heat. Make sure to stir occasionally to prevent burning. Remember that it should reach a jam-like consistency, as a runny mixture can affect the cookie’s texture. If needed, you can also lightly sprinkle in a bit of cornstarch to help thicken it. Are these cookies safe for individuals with nut allergies? Yes! The original Mango Sticky Rice Cookies recipe does not include nuts, making them safe for those with nut allergies. However, if you decide to add toppings like chopped nuts or variations, please make sure to inform anyone who may have allergies. How long can I keep the mango sticky rice and cookie dough in the fridge? You can store the mango jam for up to 24 hours in the fridge, while the prepared sticky rice can last up to 3 days. For the cookie dough, chilling for 30 minutes is ideal, but it can be stored in the fridge for an additional day. Just remember to cover it well to prevent it from drying out! Mango Sticky Rice Cookies: Tropical Treats You Must Try No ratings yet Mango Sticky Rice Cookies combine tropical sweetness of mango with creamy coconut sticky rice in an easy-to-make cookie. 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: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Mango Jam200 g Frozen Mangoes Fresh mangoes can be used for more vibrant taste.1 tbsp White Sugar Brown sugar can be substituted for a deeper flavor.For the Sticky Rice0.25 cup Sweet Rice Remember to soak before cooking.0.33 cup Coconut Milk Substitute with coconut cream for a richer taste.3 tbsp Sweetened Condensed Milk Can be replaced with more coconut milk if desired.For the Cookie Dough113 g Unsalted Butter Ensure it's softened.100 g Light Brown Sugar50 g White Sugar1 large Egg Yolk + Thick Egg White Provides necessary structure and moisture.0.5 tsp Vanilla Extract Adds depth of flavor.0.5 tsp Baking Soda Helps cookies rise and achieve a chewy texture.0.25 tsp Salt Balances sweetness.1 tbsp Reserved Coconut Cream From sticky rice preparation.180 g All-Purpose Flour Do not overmix to maintain chewiness.For Topping (Optional)Flaky Sea Salt Simply sprinkle on top after baking.Black Sesame Seeds Perfect for decoration. Equipment Medium saucepanMixing BowlBamboo steamerBaking TrayParchment Paper Method Step-by-Step InstructionsIn a medium saucepan over medium heat, cook 200g of frozen mangoes until they soften, about 5-7 minutes. Mash and stir in 1 tablespoon of white sugar until combined, form a jam consistency and refrigerate.Soak 0.25 cup of sweet rice in boiling water for about 20 minutes. Drain and steam in a bamboo steamer for about 15 minutes. Combine with 0.33 cup of coconut milk and 3 tablespoons of sweetened condensed milk. Reserve 1 tablespoon for the cookie dough.In a mixing bowl, cream together 113g of softened unsalted butter, 100g of light brown sugar, and 50g of white sugar until fluffy (3-5 minutes). Blend in 1 egg yolk, the thick part of 1 egg white, 0.5 teaspoon of vanilla extract, and 1 tablespoon of reserved coconut cream until well incorporated.In a separate bowl, whisk together 0.5 teaspoon of baking soda, 0.25 teaspoon of salt, and 180g of all-purpose flour. Gradually mix into wet ingredients until just combined.Cover the cookie dough and chill in the refrigerator for at least 30 minutes. Preheat your oven to 350°F (175°C) and prepare a baking tray lined with parchment paper.Scoop out chilled dough portions, flatten them, and swirl in pieces of the sticky rice mixture and a dollop of mango jam into each cookie. Bake for 13-15 minutes or until edges are golden brown.Let cookies cool on tray for 10 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg NotesFor the best taste, enjoy your cookies the same day. Store in an airtight container and reheat before serving to enjoy full flavor. Tried this recipe?Let us know how it was!
