Mango Sticky Rice Ice Cream Sandwiches

A Thai Street Food Icon, Transformed

We’ve taken the beloved, warm comfort of Thai mango sticky rice and reimagined it as a stunning, handheld frozen dessert. This isn’t just mango ice cream with a rice side; it’s a deconstructed and reconstructed masterpiece where the creamy coconut sticky rice becomes the cookie, encasing a luscious, bright mango ice cream. Rolled in toasted coconut and peanuts, each bite delivers the iconic trio of flavors and textures in a thrilling, refreshing new format that’s perfect for a hot day or an impressive dinner party finale.

Why This Dessert Is a Revelation

Texture Revolution: The frozen sticky rice layer is the star innovation. Once frozen, it loses its initial softness and transforms into a firm, chewy, and slightly stretchy “cookie” that holds its shape perfectly, offering a uniquely satisfying bite that melts in your mouth.
True Flavor Fidelity: Unlike simple mango sorbet, our ice cream base uses a condensed milk and whipped cream method (no-churn) that replicates the rich, creamy texture of traditional coconut-mango rice without an ice cream maker. The lime juice is crucial, adding the essential tang that makes mango sing.
The Complete Experience in Every Bite: By rolling the exposed edges in toasted coconut and crushed peanuts, we ensure that every single bite, from first to last, contains the full symphony of flavors and textures that define the original dish: creamy, chewy, fruity, and crunchy.

Deconstructing the Layers: Ingredients & Their Roles

The “Cookie” (Sticky Rice Layer): Glutinous (sticky) rice is essential—its high amylopectin starch content creates the necessary cohesive, chewy texture when frozen. It’s cooked, then soaked in a sweetened coconut milk mixture, which it absorbs completely, locking in the flavor.
The “Filling” (Mango Ice Cream): Very ripe mangoes (like Ataulfo or Alphonso) are non-negotiable for intense flavor and natural sweetness. Condensed milk sweetens and prevents ice crystals, while whipped heavy cream folds in air for a scoopable, creamy texture without churning.
The “Crunch” (Coating): Toasted desiccated coconut and crushed roasted peanuts provide the signature aromatic crunch and nutty finish that completes the authentic Thai flavor profile.

The Method: A Freezer-Built Masterpiece

This is a project of patience and assembly, but each step is simple.

Part 1: Creating the Coconut Sticky Rice “Cookie” Layer

Cook the Rice: Rinse the glutinous rice until the water runs clear. Steam it for 20-25 minutes until fully tender and translucent. (Alternatively, you can use the absorption method).
Infuse with Flavor: While the rice cooks, gently warm the coconut milk, sugar, and salt in a saucepan until the sugar dissolves. Do not boil.
Combine & Set: Place the hot, cooked rice in a large bowl. Pour the warm coconut milk mixture over it. Fold gently until combined. Let it sit for 30 minutes, allowing the rice to fully absorb the liquid. It will become very soft and pudding-like.
Freeze into a Slab: Line a 20×30 cm baking tray or jelly roll pan with parchment paper. Spread the coconut rice into a smooth, even layer about 1 cm thick. Press down firmly with a spatula or your hands (lightly wet them to prevent sticking). Freeze for 2-3 hours, or until completely solid.

Part 2: Making the No-Churn Mango Ice Cream

Create the Mango Purée: Blend the ripe mango flesh, condensed milk, lime juice, and salt until completely smooth.
Fold in the Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the mango purée into the whipped cream until no white streaks remain. Be careful not to deflate the mixture.
Freeze into a Slab: Pour the mango cream onto another parchment-lined tray (similar size) and spread into an even layer, slightly thicker than the rice (about 1.5 cm). Freeze for 3-4 hours, or until completely firm.

Part 3: The Grand Assembly

Cut the Layers: Remove both frozen slabs from the freezer. Working quickly, use a sharp knife to cut them into matching rectangles, roughly 6×9 cm (or 8 equal squares/rectangles). If the ice cream softens, return it to the freezer for 10 minutes.
Sandwich: Place a rectangle of the frozen sticky rice on a work surface. Top with a rectangle of the mango ice cream. Place a second sticky rice rectangle on top to form a sandwich. Repeat with all pieces.
The Signature Crunch: Mix the toasted coconut and crushed peanuts on a plate. While the ice cream is still firm, carefully roll the exposed edges of each sandwich in the coconut-peanut mixture, coating all sides.
Set & Serve: Place the finished sandwiches on a parchment-lined tray and freeze for at least 30 minutes to firm up completely. Serve directly from the freezer.

Chef’s Tips for Success

Rice Texture is Key: The sticky rice must be fully cooked and tender before adding the coconut milk. Undercooked rice will be grainy and hard when frozen.
Work Quickly & Keep Cold: Assemble the sandwiches in a cool kitchen. Have all components ready and return them to the freezer if they begin to soften during handling.
Storage: Store finished sandwiches in a single layer in an airtight container in the freezer for up to 2 weeks. Place parchment paper between layers if stacking is necessary.
For a Softer “Cookie”: If you prefer a less chewy rice layer, you can bake the coconut rice slab at 160°C for 15 minutes after it’s set, then let it cool before freezing. This dries it out slightly for a more shortbread-like texture.

Serving the Ultimate Frozen Treat

Serve the sandwiches straight from the freezer. The contrast between the firm, chewy-cold rice “cookies” and the creamy, bright mango center is pure magic.

Serve with: A drizzle of warm coconut cream or a few slices of fresh mango on the side for an extra touch of luxury.

Each bite delivers the iconic taste of Thailand in a thrilling new form: the sweet creaminess of coconut and mango, the satisfying chew of sticky rice, and the final, fragrant crunch of toasted coconut and peanut. It’s familiar yet surprising, nostalgic yet novel—a truly unique dessert experience.

อร่อยนะ! (A-roi na! – May it be delicious!)

Taste of Heaven