Ingredients
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For the Mango Layer:
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2 ripe mangoes, peeled, pitted, and cubed
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1/2 cup coconut milk
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2 tablespoons maple syrup or agave nectar
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For the Sticky Rice Layer:
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1 cup glutinous rice (sticky rice)
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1 1/4 cups water
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1/2 cup coconut milk
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2 tablespoons sugar
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For the Coconut Drizzle:
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1/4 cup coconut milk
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1 tablespoon maple syrup or agave nectar
Directions
Once fully frozen, remove the Vegan Mango Sticky Rice Popsicles from the molds and enjoy the tropical flavors of Thailand in a cool and creamy dessert!
To easily remove the popsicles from the molds, run them briefly under warm water to loosen. Enjoy these popsicles on a hot day or as a delightful treat any time you crave a taste of Thailand.
Steps
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1
Done
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Rinse the glutinous rice in cold water until the water runs clear. Combine the rice and 1 1/4 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. |
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2
Done
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While the rice is cooking, prepare the mango layer. In a blender, combine the cubed mangoes, 1/2 cup coconut milk, and 2 tablespoons of maple syrup or agave nectar. Blend until smooth. Set aside. |
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3
Done
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Once the rice is cooked, remove it from the heat and let it cool slightly. In a separate saucepan, combine 1/2 cup coconut milk and 2 tablespoons of sugar. Heat over low heat, stirring until the sugar has dissolved. Pour this sweetened coconut milk over the cooked rice and stir to combine. Let it cool for about 10 minutes. |
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4
Done
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Assemble the popsicles: Begin by layering the mango mixture into popsicle molds, filling each mold about one-third full. Insert popsicle sticks and freeze for 20-30 minutes, or until slightly set. |
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5
Done
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Carefully spoon the sticky rice mixture over the mango layer, filling the molds another one-third full. Freeze for an additional 20-30 minutes. |
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6
Done
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Lastly, drizzle a little coconut milk mixture over the top of each popsicle to create the final layer. Freeze for 4-6 hours or until completely frozen. |
