I’ve always had a soft spot for mango sticky rice. There’s something magical about that combination of sweet coconut, tropical mango, and sticky rice that just transports me to vacation mode with every bite. But sometimes, I crave something a little lighter and crunchier, especially during hot summer days. That’s precisely how these Mango Sticky Rice Cakes were born!
One afternoon while staring at a package of rice cakes in my pantry (you know, the ones we all buy with good intentions), I had a lightbulb moment. Why not use them as the base for a deconstructed version of my favorite Thai dessert? The rice cakes provide that perfect rice flavor and satisfying crunch, while maintaining all the traditional flavors we love.
The best part? These little treats come together in minutes and require zero cooking (perfect for summer!). They’re also dairy-free and gluten-free, making them an inclusive dessert option for gatherings. Plus, they’re individually portioned, so you can make as many or as few as you need. I’ve been serving these at summer get-togethers, and they disappear faster than I can make them!
Making Mango Sticky Rice Cakes
These rice cakes couldn’t be easier to make, which is part of their charm. The most time-consuming part is actually waiting for your coconut milk to chill in the refrigerator, but that’s all passive time.
First, you’ll want to prepare your coconut whipped cream. This is the magic that holds everything together and provides that rich, coconutty flavor that’s essential to mango sticky rice. Make sure your coconut milk has been in the refrigerator for at least 24 hours – this allows the cream to separate from the liquid. When you open the can, you should see a thick layer of white cream on top. Carefully scoop this out into a chilled bowl, being careful not to include any of the clear liquid beneath it.
Add your powdered sugar and vanilla to the coconut cream, then whip it with a hand mixer until it reaches a consistency similar to traditional whipped cream. This usually takes about a minute, but you can whip it longer if you prefer a fluffier texture.
While your coconut cream is chilling, peel and finely chop your mango. I find that ripe, sweet mangoes work best here – they should yield slightly to pressure and smell fragrant at the stem end.
Assembly is where the fun begins! Take your rice cakes and spread about 1-2 tablespoons of your freshly made coconut whipped cream on each one. Top with a generous amount of chopped mango, then drizzle with a teaspoon of the sweetened coconut cream (also comes in a can, or make your own) for extra richness. Finish with a sprinkle of sesame seeds, which add a subtle nuttiness and beautiful visual contrast.
These are best enjoyed immediately after assembling, when the rice cakes are still crisp. If you’re serving them at a party, you can prepare all the components ahead of time and set up a little assembly station for guests to make their own. It’s interactive and fun, and it ensures that every rice cake stays perfectly crunchy!
Looking for another tasty mango recipe? Try my Mango Tajin Popsicles!
Mango Sticky Rice Cakes
Equipment
- Mixing Bowl
- Hand Mixer
Ingredients
- 8 plain rice cakes
- 2 large mango peeled and finely chopped
- 4 tbsp sweetened coconut cream crema de coco
- 2 tbsp sesame seeds for garnish
- 1 can coconut milk (full fat) refrigerated for 24 hours
- 3 tbsp powdered sugar
- ¼ tsp vanilla extract
Instructions
- Ensure your coconut milk has been in the refrigerator for at least 24 hours. Open the can and carefully scoop out just the solid white cream on top into a chilled mixing bowl, avoiding the clear liquid. You should have about 1 cup of coconut cream.
- Add the powdered sugar and vanilla extract to the coconut cream. Beat with a hand mixer on medium speed for about 1 minute, until it resembles the texture of traditional whipped cream.
- Peel and finely chop the mango.
- For each rice cake, spread 1-2 tablespoons of coconut whipped cream as the base.
- Top with a generous amount of chopped mango.
- Drizzle about 1 teaspoon of sweetened coconut cream over the mango.
- Finish with a sprinkle of sesame seeds.
- Serve immediately for the best texture and flavor.
