Summer is the perfect time for bright, tropical flavors in your kitchen. These Mango Sticky Rice Cookies are a fun twist on a classic Thai treat. You get all that chewy, coconut goodness in a handy cookie shape. Your family will love the vibrant colors and sweet, fruity taste.
It is the ultimate way to bring a vacation feel to your home. These cookies are bright, cheerful, and incredibly satisfying to eat. You do not need a plane ticket to enjoy these island vibes. Every bite is a tropical escape for you and your kids.
Why This Recipe Is a Winner
These cookies are a total winner for your next summer potluck. They use toasted rice flour for a signature chewy texture that feels so special. The freeze-dried mango gives them a punch of real fruit flavor. They look impressive but are actually quite simple to pull together.
You will love how they stand out on a dessert table. The marbling makes each cookie look like a little piece of art. It is a budget-friendly way to try fusion baking at home. Your guests will definitely ask you for this unique recipe.
Simple Cooking Method
Making these cookies is just like a fun craft project. You create two doughs and swirl them together for a marbled look. It sounds fancy, but it is easier than it looks. You just roll, bake, and drizzle with a creamy glaze.
Even if you are a beginner, you can master this technique easily. The dough is very forgiving and fun to handle. You can even get the kids involved with the rolling part. Success is guaranteed with these simple, clear steps.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. The freeze-dried mango is the secret to that intense fruit flavor.
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg plus 2 large egg yolks, room temperature
- 1/2 teaspoon coconut extract
- 2.5 cups all-purpose flour
- 1/4 cup glutinous rice flour (Mochiko)
- 1 cup freeze-dried mangoes, pulverized into powder
- 1/2 cup sweetened dried mango, finely diced
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 2 tablespoons coconut cream
- 1/4 teaspoon sea salt
Step-by-Step Directions
- Preheat oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper.
- Toast the glutinous rice flour in a dry skillet over medium-low heat for 3 to 5 minutes, stirring constantly until it smells nutty and turns a pale golden brown; set aside to cool.
- In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3 minutes until light and aerated.
- Add the egg, egg yolks, and coconut extract to the butter mixture and beat until fully incorporated and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Divide the butter-sugar-egg mixture into two equal portions in separate bowls.
- To the first bowl, add half of the flour mixture and the toasted glutinous rice flour; mix until a pale dough forms.
- To the second bowl, add the remaining flour mixture and the pulverized freeze-dried mango powder; mix until a vibrant yellow dough forms.
- Fold the finely diced dried mango pieces into the mango dough portion.
- To assemble, take a small tablespoon of each dough (the rice dough and the mango dough) and gently roll them together to create a marbled sphere.
- Place dough balls 2 inches apart on the prepared baking sheets.
- Bake for 12 to 14 minutes or until the edges are just golden and the centers remain slightly soft.
- Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, coconut cream, and sea salt to form a thick glaze; drizzle over the cooled cookies before serving.
Best Ways to Enjoy It
Serve these golden treats on a big platter for your next backyard BBQ. They look stunning next to a bowl of fresh tropical fruit. You can even pair them with a cold glass of coconut milk. Set them out and watch them disappear in minutes!
Keep It Fresh
Keep these cookies in an airtight container at room temperature. They stay fresh and chewy for up to three days. If you want them to last longer, you can pop them in the fridge. Just let them reach room temperature before you enjoy a bite. They also freeze beautifully for later snacking.
Recipe Tips for Best Results
- Do not skip toasting the rice flour for that nutty flavor.
- Avoid over-mixing the dough once you add the dry ingredients.
- Use a food processor to turn freeze-dried mango into fine powder.
- Ensure your butter is truly softened for a creamy texture.
- For a summer party, double the batch because they go fast.
- Add a sprinkle of toasted sesame seeds for an extra crunch.
Easy Flavor Ideas
- Swap the coconut extract for vanilla for a milder flavor.
- Add white chocolate chips for extra sweetness and creaminess.
- In summer, swap the dried mango for dried pineapple bits.
- Use a dairy-free butter substitute to make these dairy-free.
Common Questions
What is glutinous rice flour?
It is a flour made from sticky rice that creates a chewy texture. You can usually find it labeled as Mochiko in most grocery stores. It is the secret to that authentic sticky rice feel.
Can I use fresh mango instead?
Fresh mango has too much moisture for this specific cookie dough. The freeze-dried version gives you intense flavor without making the dough soggy. Save the fresh mango for serving on the side!
How do I know when they are done?
Look for the edges to be a very light golden brown. The centers should still look slightly soft when you pull them out. They will firm up perfectly as they cool on the pan.
I hope these bright and chewy cookies bring a little sunshine to your kitchen. They are such a fun way to enjoy tropical flavors with the people you love. Happy baking!
— Lidia
Mango Sticky Rice Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg plus 2 large egg yolks, room temperature
- 1/2 teaspoon coconut extract
- 2.5 cups all -purpose flour
- 1/4 cup glutinous rice flour (Mochiko)
- 1 cup freeze -dried mangoes, pulverized into powder
- 1/2 cup sweetened dried mango, finely diced
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 2 tablespoons coconut cream
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper.
- Toast the glutinous rice flour in a dry skillet over medium-low heat for 3 to 5 minutes, stirring constantly until it smells nutty and turns a pale golden brown; set aside to cool.
- In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3 minutes until light and aerated.
- Add the egg, egg yolks, and coconut extract to the butter mixture and beat until fully incorporated and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Divide the butter-sugar-egg mixture into two equal portions in separate bowls.
- To the first bowl, add half of the flour mixture and the toasted glutinous rice flour; mix until a pale dough forms.
- To the second bowl, add the remaining flour mixture and the pulverized freeze-dried mango powder; mix until a vibrant yellow dough forms.
- Fold the finely diced dried mango pieces into the mango dough portion.
- To assemble, take a small tablespoon of each dough (the rice dough and the mango dough) and gently roll them together to create a marbled sphere.
- Place dough balls 2 inches apart on the prepared baking sheets.
- Bake for 12 to 14 minutes or until the edges are just golden and the centers remain slightly soft.
- Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, coconut cream, and sea salt to form a thick glaze; drizzle over the cooled cookies before serving.
