Mango Sticky Rice Ice Cream

This Mango Sticky Rice Ice Cream has all the flavours of the classic Southeast Asian dessert, incorporated into a creamy and delicious frozen dessert.

What is mango sticky rice?

Mango sticky rice is a traditional Southeast Asian dessert consisting of glutinous sticky rice in coconut milk paired with sweet, fresh mangoes.

Why you'll love this recipe

Delicious: This refreshing dessert is lightly sweet and tart, different from anything you've tasted.

Way to use up any leftovers: If you have any leftover Mango Sticky Rice, this is a great way to turn it into a unique dessert.

Egg-free and gluten-free: This dessert doesn't contain any egg and still yields a creamy, custardy texture.

Ingredients you'll need

• cooked sticky rice from Mango Sticky Rice: cooled
• fresh mango: you can also use frozen mango
• granulated sugar: adds a little sweetness
• vanilla extract: use a high quality vanilla for the best flavour; also, using an alcohol-based vanilla extract will keep the ice cream smooth and creamy
• whole milk: or coconut milk
• heavy cream: with a milkfat (MF) of 36%

How to make mango sticky rice ice cream

Add the cooked sticky coconut rice, mango, sugar, vanilla extract and whole milk to a high-powered blender.

Blend the mixture until smooth.

Transfer the mixture to a glass container and stir in the heavy cream.

Cover and chill the mixture in the fridge for at least 6 hours or overnight.

The next day, pour the ice cream mixture into your ice cream maker and churn according to your ice cream manufacturer's instructions.

Transfer the churned ice cream mixture to a container and freeze until firm.

How to store

Store the Mango Sticky Rice Ice Cream in the freezer in an airtight container until ready to serve, for up to 3 months.

How to serve

Serve the Mango Sticky Rice Ice Cream on its own, with mango ice cream (for even more mango flavor), or pair the ice cream with matcha shaved ice.

FAQs & troubleshooting

Can I make a larger batch?

You can double the ingredients to make a larger batch of mango sticky rice ice cream.

My ice cream has ice crystals.

It's possible the ice cream melted too much before freezing, or your churning container wasn't cold enough.

Tip: Place the container that you plan to store the ice cream in into the freezer to chill beforehand.

Ensure that your churning container is frozen solid (a minimum of 8 hours or longer).

Can I make it vegan?

Use a coconut cream and coconut milk or plant-based milk to make it vegan.

Other Southeast Asian dessert recipes you may like

Be sure to check out these recipes:

Mango Cream Mochi

Mango Sticky Rice

No-Churn Pandan Ice Cream

Mango Ice Cream (Only 4 Ingredients)

Mango Pomelo Sago Pudding 楊枝甘露

Bubur Cha Cha (Malaysian Coconut Milk Dessert)

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

4.75 from 4 votes

Mango Sticky Rice Ice Cream

This small-batch Mango Sticky Rice Ice Cream has all the flavors of the classic Southeast Asian dessert, incorporated into a creamy and delicious frozen dessert.

Prep Time15 minutes mins

Chilling Time6 hours hrs 30 minutes mins

Total Time6 hours hrs 45 minutes mins

Course: Dessert

Cuisine: Asian, Chinese, Southeast Asian

Servings: 4

Calories: 211kcal

Author: Michelle

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For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 130 g cooked coconut sticky rice
• 100 g mango fresh or frozen
• 30 g granulated sugar
• 1 teaspoon vanilla extract
• 125 ml whole milk
• 125 ml heavy whipping cream at least 36% milkfat (MF)

Instructions

• Add the cooked sticky coconut rice, mango, sugar, vanilla extract and whole milk to a high-powered blender.
• Blend the mixture until smooth.
• Transfer the mixture to a glass container and stir in the heavy cream.
• Cover and chill the mixture in the fridge for at least 6 hours or overnight.
• The next day, pour the ice cream mixture into your ice cream maker and churn according to your ice cream manufacturer's instructions.
• Transfer the churned ice cream mixture to a container and freeze until firm.

Nutrition

Calories: 211kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 23mg | Potassium: 128mg | Fiber: 1g | Sugar: 14g | Vitamin A: 785IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 0.1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!