Mango and Sticky Rice Popsicles
Updated July 15, 2020
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 45 minutes, plus freezing
- Rating
- Comments
- Read comments
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Ingredients
1 (13-ounce) can unsweetened full-fat coconut milk (1 ¾ cups)
1 cup cooked glutinous rice (from ½ cup uncooked rice)
¾ cup heavy cream
⅓ cup granulated sugar
¼ teaspoon kosher salt
¾ cup fresh ripe mango, preferably Ataulfo, cut into a ¼-inch dice (from 1 large mango)
Nutritional analysis per serving
14 grams carbs; 20 milligrams cholesterol; 191 calories; 2 grams monosaturated fat; 12 grams saturated fat; 15 grams fat; 58 milligrams sodium; 2 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have ready a 10-cup (⅓ cup each) popsicle mold. In a medium saucepan, combine the coconut milk, rice, cream, sugar and salt. Bring to a simmer over medium-high, stirring often. Reduce the heat to medium-low and continue to cook, stirring often, until the rice has softened and the mixture has reduced and become very thick, about 20 minutes. Remove from the heat and let cool slightly, about 15 minutes. Stir in the mango.
- Step 2
Distribute mixture evenly among molds, stirring the mixture after filling each mold. Freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- Step 3
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Serve immediately.
Private Notes
Comments
After reading how freezing dulled the flavors, I squeezed lime juice on the mango, used 2 cups of coconut milk and a half cup of cream, and increased the sugar by a tablespoon, the salt by a dash. I was lucky, too, in that my mango was particularly full flavored. No dearth of flavor now! Fantastic in this terrible California heatwave!
When the ingredients were cooking the taste was heavenly—I had to stop myself from eating it all while stirring. Just like the taste of mango sticky rice you get in restaurants but even better. Unfortunately, freezing took away that sumptuous taste! My whole family said, “It tastes....cold”. There was basically a tiny taste of mango here and there. I won’t be doing molds and freezing again, but it’s likely we may stop after the 20 minutes of cooking and have sticky rice porridge with mango!
I'd say more full far coconut milk or a cashew cream
I make sticky rice in the instant pot, 1 cup of rice to 2/3 cup of water, pot in pot method, 12 min on high pressure and natural release. No soaking required!
Would make again, added 100g sugar instead and two big pinches of salt due to the other commenters! I liked the texture of the chewy rice, my husband thought it was too similar to undercooked rice. will try the lime additions when making again!
Made these with some recommendations from comments: added extra tbsp of sugar, as well as zest and juice of one lime. May add sweetened coconut flakes if I make this again.