Ingredients
- 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
Method
- 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.
Nutrition
Serving: 1/2 cupCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 2gCholesterol: 5mgSodium: 35mgFiber: 1gSugar: 18g
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.
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