This popsicle is a refreshing take on a traditional Thai dessert. Every time I visit Bangkok, I cannot resist eating (multiple helpings of) mango sticky rice. This time I recreated it at home in popsicle form (don’t tell me you didn’t see that coming). It was a long shot, but one I felt would work. I did not have a recipe, so I relied on my tastebuds (and a lot of sampling) as I made these popsicles. They turned out delicious and tasted much like the original dessert. We loved the sweet and savory combo as a frozen treat and I hope you do too.

Recipe

Mango Sticky Rice Popsicles

(Makes 6 small popsicles)

Ingredients

1/2 cup sticky or glutinous rice
Water for soaking and steaming
2 fresh pandan leaves (can be substituted with 1 tsp pure vanilla extract)
1/2 cup thick coconut milk
1/4 tsp salt
2 ripe Alphonso mangoes, peeled, pitted and cubed
2 tbsp jaggery/date syrup (adjust the quantity to taste)
2 tsp lemon juice

Method

Rinse the rice well and soak it in water overnight. Drain and steam it in a double boiler along with the pandan leaves for about 30 minutes or until soft.

Allow the rice to cool completely. Remove and discard the pandan leaves and blended the rice into a smooth paste along with the coconut milk and salt.

Rinse your blender jar and add in the chopped mangoes, jaggery syrup and lemon juice. Blend until smooth.

Spoon the mango purée into the popsicle molds until half full, then top off with the sticky rice and coconut paste. Use a skewer to gently swirl the mango and rice layers to mix with one another.

Place the molds in the freezer for 40 minutes. Insert wooden skewers or popsicle sticks into each popsicle mold and freeze again until fully set.

Dip the molds into a cup of boiling water, gently remove the popsicles and serve immediately.