Rice krispie treats are easily one of my all-time favorite desserts because that gooey, marshmallowy crunch just never gets old. But another sweet treat holding a permanent spot in my heart? Mango sticky rice. It’s comforting, sweet, and has the most incredible texture. What’s funny is I don’t even like coconut, but for some reason when it’s paired with sticky rice and fresh mango, I’m all about it.
So I figured, why not try to put the two together?
Let me tell y’all, this Mango Sticky Rice Krispie Treat recipe DELIVERS. It is a literal flavor explosion and a total textural delight. You get the perfect combo of chewy dried mango pieces mixed with crispy rice cereal, all coated in a sticky marshmallow infused with a light coconut flavor. Not to be dramatic, but these might be one of the best things to ever come out of my kitchen. It hits that sweet spot of feeling incredibly nostalgic while giving you a fresh, fun twist that will have everyone begging for the recipe.
How to Make Mango Sticky Rice Krispie Treats
The beauty of this recipe is that it requires absolutely zero baking and comes together in just a few simple steps. You’ll start by melting your butter over low heat in a large pot. Once that’s nice and melted, drop in your marshmallows and stir them continuously until you have a smooth mixture.
Next comes the flavor magic. Turn off the heat and stir in the vanilla bean paste and the coconut milk powder. Make sure to stir it well so the coconut flavor gets completely integrated into the marshmallow base, as this is what gives it that authentic “sticky rice” feel! I found coconut milk powder on Amazon, and coconut cream powder works as well.
Grab a large mixing bowl and add your rice cereal and the finely chopped dried mango, making sure to reserve a couple of tablespoons of the mango for the top. I prefer an unsweetened dried mango, since the marshmallow mixture is already sweet. However, if you don’t mind a little extra sweetness, then candied/sweetened dried mango works fine as well. Pour that warm, coconut-infused marshmallow mixture right over the top of your cereal and mango mixture and gently fold everything together until every single piece of cereal is beautifully coated. Press the mixture evenly into a prepared 8×8 baking pan lined with parchment paper, scatter your reserved mango pieces on top for that gorgeous pop of color, let them cool, and slice them up!
Tips and Best Practices
- Don’t crank the heat: Melt your marshmallows over low heat. If you try to rush the process on high heat, the sugar in the marshmallows will scorch and harden, leaving you with rock-hard treats instead of gooey ones.
- Use vanilla bean paste: While regular vanilla extract works in a pinch, vanilla bean paste adds those gorgeous little black specks and a much deeper, bakery-style flavor profile.
- Don’t pack them too tightly: When pressing the mixture into your 8×8 pan, use a gentle touch. Packing the cereal down too hard will crush the air pockets and make the treats dense instead of light and crispy.
- Grease your spatula: Marshmallow is incredibly sticky. Spray your spatula or your hands with a little bit of nonstick cooking spray before pressing the mixture into the pan to save yourself a massive sticky mess.
People Also Ask (FAQs)
Can I make these vegan or dairy-free? Absolutely! Just swap the traditional butter for your favorite plant-based butter stick and ensure you are using vegan-certified marshmallows. The coconut cream powder is already naturally dairy-free!
Where do I find coconut milk powder? You can usually find coconut milk powder (or coconut cream powder) in the Asian aisle of most local grocery stores, at an international market, or ordered quickly online. It adds that rich, authentic coconut punch without adding excess liquid that would make the treats soggy.
Can I use fresh mango instead of dried? I would only use dried mango for this recipe. Fresh mango holds a ton of water, which will release into the cereal and make your rice krispie treats completely soggy and mushy. Dried mango gives you that perfect, concentrated chewy texture!
How should I store these? Keep your treats in an airtight container at room temperature for up to 4 to 5 days. Do not store them in the fridge, as the cold temperature will cause the marshmallows to harden up.
Mango Sticky Rice Krispie Treats
Equipment
- Stove Top
- Saucepan
- 8×8 Pan
- Mixing Bowl
Ingredients
- 5 cups rice cereal
- 10 oz marshmallows
- 4 tbsp butter
- 6 tbsp coconut milk powder
- 1/2 tsp vanilla bean paste
- 1 cup finely chopped dried mango reserve 2 tbsp for topping
Instructions
- Line an 8×8-inch baking pan with parchment paper or grease it well with nonstick cooking spray and set it aside.
- In a large mixing bowl, combine the rice cereal and the chopped dried mango, remembering to keep two tablespoons of the mango pieces aside for later.
- In a large pot or saucepan, melt the butter over low heat until it is completely liquid. Add the marshmallows to the pot and stir continuously over low heat until they are completely melted, smooth, and fluffy. Remove the pot from the heat and immediately stir in the vanilla bean paste and coconut milk powder whisking thoroughly until the powders are completely integrated into the marshmallow mixture.
- Pour the warm, coconut-infused marshmallow mixture over the cereal and mango, then use a greased spatula to gently toss and fold the ingredients together until everything is evenly coated.
- Quickly transfer the sticky mixture into your prepared 8×8 pan and use your spatula or hands to gently press it into an even layer without packing it down too firmly.
- Scatter the reserved two tablespoons of chopped dried mango across the top, pressing them lightly so they stick to the surface.
- Allow the treats to sit at room temperature until completely cooled and set before slicing them into 16 even squares and serving.
