Mango Sticky Rice Ice Cream That Tastes Like a Thai Vacation

Love mango sticky rice? Imagine that sweet, creamy, coconut-drenched flavor, but in ice cream form. This mango sticky rice ice cream recipe captures everything you love about the classic Thai dessert and transforms it into a frozen treat that’s both chewy and ultra-creamy.

In this post, you’ll discover how to make it without an ice cream maker, how sticky rice works as a mix-in, and why this flavor is blowing up in tropical dessert circles. From Fumang mango ice cream to mango ice pops, we’re diving deep into all things mango and this recipe just might become your favorite scoop.

The Story & Personal Connection

From Bangkok Streets to My Freezer

I first tasted mango sticky rice on a humid Bangkok night, the kind where the air hangs heavy with sweet jasmine and street food steam. A small plastic plate held sliced mango, warm sticky rice, and a coconut sauce that shimmered like moonlight. I didn’t know it then, but that simple dessert would become a flavor obsession.

Years later, in my Vermont kitchen, I found myself craving that same balance of creamy, chewy, tropical magic. But I didn’t want just mango. I wanted mango sticky rice ice cream, something frozen, rich, and layered with nostalgia. I had leftover sticky rice, a ripe golden mango, and a can of coconut milk sitting in the pantry. The idea struck like a monsoon: blend the dessert into a scoop.

That first batch? It surprised me. The rice stayed soft and chewy. The mango puree turned into a golden ribbon of brightness. And the coconut milk gave it that unmistakable Thai flavor. It wasn’t just a tropical dessert, it was mango sticky rice ice cream in the truest sense: authentic, easy, and unbelievably comforting.

Why This Ice Cream Feels Like Summer in a Bowl

There’s something magical about combining sticky rice with ice cream, especially when mango and coconut are involved. The texture is a dream: creamy with a bit of chew, rich but never heavy. Every bite is like a frozen version of your favorite Thai dessert with no bowl, spoon, or reheating required.

If you’ve tried Fumang mango ice cream or explored viral trends like mango ice pops, then this is the next evolution in tropical indulgence. It’s not just mango, and it’s not just ice cream, it’s mango sticky rice ice cream, and it hits every flavor note you didn’t know you needed.

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In-Depth Exploration, How to Make Mango Sticky Rice Ice Cream

The Key Ingredients (And Why They Matter)

To make great mango sticky rice ice cream, you only need a handful of ingredients, but each one plays a role in getting that chewy-soft-creamy balance just right.

• Ripe Mango – Use Ataulfo, Fumang, or Alphonso for the best flavor and vibrant color. Overripe mango adds sweetness and reduces the need for added sugar.
• Glutinous (Sticky) Rice – Cooked until tender but not mushy. The rice adds chew and soaks up coconut flavor beautifully. This is what makes the recipe stand out from any other mango ice cream.
• Full-Fat Coconut Milk – Skip the lite versions. This gives you that lush, creamy texture and signature Thai flavor.
• Sweetened Condensed Milk – Acts as both sweetener and texture stabilizer. It helps the mixture freeze into scoopable, no-churn perfection.
• Salt – Just a pinch. It brings balance and keeps the sweetness from going flat.

You can also add:

• Toasted Coconut for crunch
• Pandan extract for a floral twist
• Vanilla or cardamom for warmth

If you’re already familiar with coconut-forward frozen treats like cottage cheese ice cream, you’ll appreciate how smooth and satisfying this dairy-free base becomes.

Step-by-Step Method (No Churn Required)

Making mango sticky rice ice cream at home is surprisingly simple, no churners, no stabilizers, no fuss.

Step 1: Cook the Sticky Rice
Rinse glutinous rice until water runs clear. Steam or cook until soft but still intact not mushy. Let it cool completely.

Step 2: Blend the Mango Base
In a blender, combine chopped ripe mango, full-fat coconut milk, sweetened condensed milk, and a pinch of salt. Blend until silky smooth.

Step 3: Fold in the Rice
Gently mix the cooled sticky rice into the mango-coconut blend. You want it evenly distributed, with chewy bits in every scoop.

Step 4: Freeze
Pour into a freezer-safe container. Press parchment on top and freeze for 6–8 hours or overnight.

Step 5: Serve Softened
Before serving, let it sit at room temp for 5–10 minutes to soften. Garnish with mango cubes or toasted coconut if desired.

This method captures everything we love about Thai-style mango desserts, just like grilled pineapple dessert skewers deliver tropical fire and sweetness, this recipe delivers tropical chill and cream.

You can even scoop it onto labubu ice cream cake for an over-the-top fusion dessert.

Mango Sticky Rice Ice Cream

Print Recipe

A creamy, chewy tropical twist on the classic Thai dessert — mango sticky rice ice cream is easy, no-churn, and full of coconut-mango flavor.

• Author: SARAH
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours
• Yield: 1 quart 1x
• Category: Frozen Desserts
• Method: No-Churn
• Cuisine: Thai-Inspired

Ingredients

Scale 1x2x3x

2 ripe mangoes (fresh or thawed frozen)

1 1/2 cups full-fat coconut milk

1/2 cup sweetened condensed milk

1 cup cooked sticky rice (glutinous rice)

Pinch of salt

Optional: 1/2 tsp pandan or vanilla extract

Optional: Toasted coconut or sesame brittle for garnish

Instructions

1. Cook sticky rice until tender. Let it cool.

2. Blend mango, coconut milk, condensed milk, salt, and optional flavorings until smooth.

3. Fold cooled sticky rice into mango-coconut mixture.

4. Pour into a freezer-safe container and press parchment paper on top.

5. Freeze for 6–8 hours or overnight until scoopable.

6. Let soften 5–10 minutes before serving. Garnish as desired.

Notes

Use sweet, ripe mangoes like Ataulfo or Fumang for best flavor.

For a vegan version, replace condensed milk with coconut cream + maple syrup.

Store up to 2 weeks, covered well to avoid ice crystals.

Nutrition

• Serving Size: 1/2 cup
• Calories: 180
• Sugar: 18g
• Sodium: 35mg
• Fat: 8g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 5mg

Keywords: mango sticky rice ice cream, Thai mango ice cream, no churn tropical ice cream

Practical Application & Benefits

Serving Mango Sticky Rice Ice Cream Like a Pro

Once frozen, mango sticky rice ice cream becomes your secret weapon for impressing guests or upgrading your usual dessert night.

Here’s how to serve it best:

• Let it thaw for 5–10 minutes before scooping, this brings out the coconut aroma and softens the rice slightly.
• Use a warm scoop for cleaner, rounder servings.
• Garnish with fresh mango cubes, toasted coconut, or a drizzle of coconut cream to echo the traditional dessert.

For special occasions, you can scoop it into banana leaves or coconut shells for a Thai-style presentation. And if you’re serving a full tropical spread with mango viral ice cream or mango ice pops, this becomes the showstopper.

Storing & Pairing for Maximum Flavor

Storage Tips:

• Store in an airtight, shallow container.
• Press parchment or plastic wrap directly onto the surface to prevent ice crystals.
• Keeps fresh for up to 2 weeks though let’s be honest, it won’t last that long.

Pairing Suggestions:

• Pair with grilled pineapple, coconut mochi, or Thai tea for a complete tropical plate.
• For a crunchy contrast, serve with sesame crisps or shortbread cookies.
• Feeling bold? Try a scoop over warm sticky rice for a hot-cold combo that amplifies the original dessert, just like a frozen version of the classic.

The best part about mango sticky rice ice cream is that it’s more than a dessert, it’s a texture-and-flavor bomb that captures nostalgia, tropical sweetness, and creamy indulgence all in one bite. It’s a flavor bridge between cultures, just like labubu ice cream cake blends fun and tradition in a new form.

Advanced Tips & Future Considerations

Barista-Level Flavor Twists and Texture Enhancers

Want your mango sticky rice ice cream to taste like it came out of a Michelin-starred kitchen? Small tweaks make a huge difference.

Here are a few elevated tips to take it next-level:

• Infuse your coconut milk with pandan leaves or ginger before blending. This adds subtle floral or spicy undertones that make each spoonful more layered.
• Add a swirl of coconut caramel just before freezing. Think Thai sticky rice meets dulce de leche.
• Mix in crushed sesame brittle for contrast and crunch.
• Use coconut cream + mango puree as a marble swirl, folding it in just before the final freeze for visual and textural drama.

These twists turn your dessert into something you might find on a modern Thai tasting menu and they keep your version of mango sticky rice ice cream unique every time.

A Dessert with Cultural Momentum

This isn’t just a fun flavor, it’s part of a bigger movement. Thai-inspired frozen desserts are popping up on menus around the world, from street carts in Bangkok to artisan creameries in LA and NYC.

As people look for bold global flavors and textures beyond the usual vanilla-chocolate options, mango sticky rice ice cream delivers. It’s:

• Naturally dairy-free
• Loaded with texture
• Nostalgic for Thai food lovers
• Instagrammable (hello, golden mango swirls!)

Expect to see this flavor show up in grilled pineapple skewers, smoothie bowls, even affogato-style presentations with Thai tea poured over the top.

For recipe developers or culinary creators, this is a dessert with serious legs, playful enough for foodies, but simple enough for families.

Frequently Asked Questions About Mango Sticky Rice Ice Cream

What is mango sticky rice ice cream made of?

Mango sticky rice ice cream is made with ripe mangoes, sweetened coconut milk, cooked glutinous rice, and condensed milk. These four ingredients recreate the flavor and texture of traditional Thai mango sticky rice, but in a creamy frozen form. Optional add-ins include pandan, toasted coconut, or a touch of vanilla.

How does sticky rice hold up in frozen desserts?

Surprisingly well. Sticky rice holds its chewy texture even after freezing because of its natural starchiness. It soaks up the coconut milk and becomes tender, not icy. This gives mango sticky rice ice cream its signature bite, smooth and creamy with a soft, satisfying chew.

Is mango sticky rice ice cream vegan?

This version is nearly vegan. It uses coconut milk and rice, but traditional recipes often include sweetened condensed milk, which contains dairy. To make it fully vegan, you can swap the condensed milk for full-fat coconut cream blended with maple syrup or agave.

Can I use canned mango or frozen mango chunks?

Yes, both work. Fresh mango yields the best flavor, especially in-season varieties like Ataulfo or Fumang. But high-quality frozen mango chunks or canned mango pulp (without added sugar) can still make excellent mango sticky rice ice cream. Just thaw them before blending.

How long does homemade mango sticky rice ice cream last?

Stored properly in an airtight container with a layer of parchment or plastic wrap on top, it stays fresh for up to 2 weeks. After that, the texture may crystallize or the rice may get too firm, so it’s best enjoyed within the first week for peak creaminess.

Conclusion

Mango sticky rice ice cream isn’t just a frozen dessert, it’s a cultural flavor journey in every scoop. From the creaminess of coconut milk to the chew of sticky rice and the brightness of ripe mango, this no-churn treat captures everything you love about the Thai classic… and makes it scoopable.

Whether you’re serving it at a summer gathering or just craving something that feels both nostalgic and tropical, this is the ice cream recipe that delivers. With simple ingredients and big flavor payoff, it’s one you’ll return to again and again.

✨ Ready to make your freezer a little more magical? Scroll down for the full recipe.