Name: Mango Sticky Rice Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Thai
Ingredients: 200 g Frozen Mangoes (or fresh mangoes); 1 tbsp White Sugar (can substitute with brown sugar); 0.25 cup Sweet Rice (uncooked and soaked before cooking); 0.33 cup Coconut Milk (can substitute with coconut cream); 3 tbsp Sweetened Condensed Milk (substitute with more coconut milk if preferred); 113 g Unsalted Butter (softened); 100 g Light Brown Sugar; 50 g White Sugar; 1 large Egg Yolk (plus thick egg white); 0.5 tsp Vanilla Extract; 0.5 tsp Baking Soda; 0.25 tsp Salt; 1 tbsp Reserved Coconut Cream (from sticky rice preparation); 180 g All-Purpose Flour (do not overmix); Flaky Sea Salt (sprinkle on top after baking); Black Sesame Seeds (optional topping)

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introduction

This cookie mixes sweet mango and soft sticky rice. It shows a new way to eat a loved Thai treat. I make these to share warm taste and new fun. For a cool fruit and cream treat idea, see apple pie ice cream delight for more flavor ideas.

why make this recipe

You can make this recipe for a snack or a small party. It feels like summer. The cookies keep some chew from sticky rice and some rich taste from coconut. If you like soft, sweet cookie ideas, you may also like the best ever copycat Lofthouse cookies for more shapes and textures.

how to make Mango Sticky Rice Cookies Beyond Dessert: A Tropical Delight

We make the sticky rice first and then fold it into dough. Work in small parts so the dough stays soft. Use chilled mango for a fresh bite or warm mango for a soft melt. For a fun mix of fruit and cream in cookies, look at the blueberry cheesecake swirl cookies as a style note.

Ingredients

200 g Frozen Mangoes (or fresh mangoes)
1 tbsp White Sugar (can substitute with brown sugar)
0.25 cup Sweet Rice (uncooked and soaked before cooking)
0.33 cup Coconut Milk (can substitute with coconut cream)
3 tbsp Sweetened Condensed Milk (substitute with more coconut milk if preferred)
113 g Unsalted Butter (softened)
100 g Light Brown Sugar
50 g White Sugar
1 large Egg Yolk (plus thick egg white)
0.5 tsp Vanilla Extract
0.5 tsp Baking Soda
0.25 tsp Salt
1 tbsp Reserved Coconut Cream (from sticky rice preparation)
180 g All-Purpose Flour (do not overmix)
Flaky Sea Salt (sprinkle on top after baking)
Black Sesame Seeds (optional topping)

You can change sugar types like in brown sugar maple cookies if you want a deep sugar taste.

Directions

Cook the sweet rice. Rinse rice until water runs clear. Soak for 30 minutes. Steam or cook until soft.
Mix 0.33 cup coconut milk with 3 tbsp sweetened condensed milk and 1 tbsp reserved coconut cream. Stir into hot rice. Let cool.
Beat 113 g softened butter with 100 g light brown sugar and 50 g white sugar until light. Add 1 egg yolk and 0.5 tsp vanilla. Mix.
Add 0.5 tsp baking soda and 0.25 tsp salt. Stir in 180 g flour. Do not overmix.
Fold cooled sticky rice into the dough in small bits. Fold 200 g mango pieces into some dough bits or press mango on top before bake.
Chill the dough for 20–30 minutes if it is too soft. Form rounds on a lined sheet. Use thick egg white to brush the top if you want a gloss.
Bake at 175°C (350°F) for 10–12 minutes or until edges set. Do not overbake. Let cool on the tray for 5 minutes, then move to a wire rack.
Sprinkle flaky sea salt and black sesame seeds if you like. For a paired main dish idea, try the cheesy hamburger rice casserole when you feed a crowd.

how to serve Mango Sticky Rice Cookies Beyond Dessert: A Tropical Delight

Serve warm or at room temp. These go well with tea or coffee. Place extra mango slices on the side. For a simple party plate, add a few plain cookies and fruit.

how to store Mango Sticky Rice Cookies Beyond Dessert: A Tropical Delight

Cool cookies fully before you store them. Put in an airtight box. Keep at room temp for 2 days. For longer time, freeze in a sealed bag for up to 1 month. Thaw at room temp.

tips to make Mango Sticky Rice Cookies Beyond Dessert: A Tropical Delight

Use cold mango if you want a firm fruit bite.
Do not overmix after you add flour. Mix until you just join.
If dough is too soft, chill it for 20–30 minutes.
Keep the sticky rice moist but not wet. Drain any water before you mix.
Use a small scoop for same size cookies.

variation (if any)

Make mini cookies by using a teaspoon of dough.
Add shredded coconut on top for more texture.
Swap mango with ripe peach for a new taste.
Use coconut cream instead of condensed milk for a less sweet version.

FAQs

Q: Can I use fresh mango?
A: Yes. Fresh mango works well. Freeze makes the mango firmer to cut.

Q: Do I need special rice?
A: Use sweet or glutinous rice. It gives chewy bite.

Q: Can I make the rice ahead?
A: Yes. Make rice a day before and keep in the fridge. Warm a little before you mix.

Q: Are these cookies very sweet?
A: They have sweet notes from condensed milk and mango. You can cut sugar to taste.

Q: Can I make this vegan?
A: Use coconut oil for butter and a flax egg instead of yolk. Replace condensed milk with thick coconut cream.

Mango Sticky Rice Cookies Beyond Dessert: A Tropical Delight

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Published:

April 10, 2026