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–+ servings
Mango Sticky Rice Cookies

Mango Sticky Rice Cookies

Delight in the tropical flavors of Mango Sticky Rice Cookies that combine sweet mango and coconut in a chewy cookie.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Sweets
Cuisine: Dessert, Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 200 g frozen mangoes Use frozen for convenience and a burst of fruity flavor.
  • 113 g unsalted butter Softened butter adds a rich, creamy texture to your cookies.
  • 100 g light brown sugar This sugar enhances sweetness while contributing to a chewy texture.
  • 50 g white sugar Balances the flavor and helps achieve a nice golden color.
  • 1 large egg yolk Adds richness and helps bind the ingredients together.
  • 0.5 tsp vanilla extract Infuses a warm, inviting aroma and flavor into your cookies.
  • 0.5 tsp baking soda Helps the cookies rise to create a fluffy, light texture.
  • 0.25 tsp salt Enhances the overall flavor profile of the cookies.
  • 180 g all-purpose flour The backbone of the dough, giving structure to your cookies.
For the Sticky Rice Component
  • 0.25 cup uncooked sweet rice Adds that traditional sticky rice texture that enhances the cookie experience.
  • 0.33 cup coconut milk Infuses a creamy tropical flavor that complements the mango.
  • 3 tbsp sweetened condensed milk Adds sweetness and a luscious texture, perfect for these Mango Sticky Rice Cookies.
  • 1 tbsp reserved coconut cream Drizzle on top for a rich, added depth of flavor.
For the Topping
  • Flaky sea salt A sprinkle on top contrasts beautifully with the sweetness of the cookies.
  • Black sesame seeds These add a delightful crunch and visual appeal to the finished cookies.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Wire rack

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine the frozen mangoes, softened butter, light brown sugar, white sugar, egg yolk, vanilla extract, baking soda, and salt in a large mixing bowl. Mix until smooth and fully blended.
  3. Sift in the all-purpose flour and gently fold in until just combined.
  4. Prepare the sticky rice mixture by cooking the uncooked sweet rice per package instructions. Add the cooked rice, coconut milk, and sweetened condensed milk to the cookie dough.
  5. Shape the dough into small balls, about 2 tablespoons each, and place them on the prepared baking sheet.
  6. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set.
  7. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack. Sprinkle with flaky sea salt and black sesame seeds while still warm.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin C: 10mgCalcium: 10mgIron: 0.5mg

Notes

Use ripe frozen mangoes for the best flavor. Store cooled cookies in an airtight container. Bake just until the edges are golden.

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