Mango Sticky Rice Ice Cream

If you’re a fan of Thai mango sticky rice and ice cream, get ready to meet your next summer obsession. This frozen twist on the beloved dessert is creamy and coconutty, with a subtle hint of toasted rice and just the right amount of sweetness from ripe, juicy mango. It’s everything you love about the classic just churned into a cool, dreamy scoop.

Whether you’re a longtime lover of Southeast Asian flavors or simply craving something refreshing and unique, Mango Sticky Rice Ice Cream brings the best of both worlds: comforting tradition with a deliciously modern spin.

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Key Ingredients

Ripe Mango – fresh, juicy mango chunks or puree for a fruity finish

Coconut Milk – the rich, tropical base that gives the ice cream its signature flavor

Heavy Cream – adds creaminess and body to the ice cream

Sugar & Palm Sugar – a blend of sweetness with a subtle caramel depth from palm sugar

Cooked Sticky Rice (Glutinous Rice) – chewy bites of traditional Thai texture

Toasted Uncooked Rice – adds a warm, nutty aroma and depth (can be ground into powder or infused)

Eggs – for a custard-style base, making the ice cream extra smooth and scoopable

Salt – enhances flavor and balances sweetness

Step-by-Step Instructions:

Step 1: Toast the Rice

In a dry pan over medium heat, toast the uncooked glutinous rice until golden brown and fragrant. Set aside.

Step 2: Make the Coconut Base

In a saucepan, combine the coconut milk, heavy cream, sugar, palm sugar, and a pinch of salt. Stir until the sugars dissolve.

Step 3: Add Rice

Add the cooked sticky rice (leftovers work great!) and the toasted rice to the saucepan.

Step 4: Simmer Gently

Simmer the mixture over medium-low heat for about 5–7 minutes. Be careful not to let it boil—you’re infusing flavors, not cooking it hard.

Step 5: Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Slowly ladle in some of the hot coconut mixture, one spoonful at a time, whisking constantly to prevent curdling.

Step 6: Thicken the Custard

Pour the tempered egg mixture back into the pan. Cook over low heat, stirring continuously, until it slightly thickens and coats the back of a spoon.

Step 7: Blend Until Smooth

Transfer the mixture to a blender and blend until the grains of rice are mostly broken down and the texture is smooth.

Step 8: Strain

Pour the blended mixture through a fine mesh strainer to remove any remaining bits and achieve a silky texture.

Step 9: Add Mango

Add fresh mango chunks or purée to the strained mixture. Use an immersion blender (or regular blender) to fully incorporate and smooth it out.

Step 10: Freeze

Pour the final mixture into a freezer-safe container (I used the Ninja Creami pint) and freeze for at least 24 hours.

Step 11: Churn or Spin

After freezing, churn the ice cream using the Ninja Creami or your preferred ice cream maker until creamy.

Step 12: Garnish and Serve

Scoop and serve with fresh mango slices, a drizzle of sweet coconut sauce, and a sprinkle of toasted sesame seeds for texture and flavor.

This Mango Sticky Rice Ice Cream is a tribute to a timeless Thai dessert, reimagined in the creamiest, coolest way. It’s rich, tropical, and just the right amount of nostalgic—with layers of coconut, sticky rice, and juicy mango in every bite. Whether you’re serving it at a summer dinner party or enjoying a scoop on your couch, this recipe is guaranteed to impress. Give it a try, and don’t forget to tag me if you share it—I’d love to see your sweet creations!