gluten-free, vegan, raw
The first time I had mango sticky rice was when I lived in Rochester, NY. There was an old dump of a Chinese place on South Ave that everyone raved about. I made it there twice, and what I remember about it was the mango sticky rice (ironic, since it’s a classic Thai dessert). I remember walking home on South, carefully dividing the dessert into “now” and “later” so that I could savor it: the unusual taste of cardamom (now one of my favorite spices), the sweetness of the white sticky rice in contrast to the silky, musky sweetness of the mango, and of course, the creamy texture. It’s almost an overwhelming dessert, especially compared to the single-note sugariness of a bowl of ice cream or a cookie.
There is no rice in these pops, but there is all the flavor of mango sticky rice. This is a lovely summertime treat: refreshing and still creamy, sweet but not so sugary. I’ve added the traditional sesame seeds here. Try toasting them for a more savory pop.
Recipe after the jump!
- 1 1/4 cup chopped mango + 1/4 cup diced (about 2 medium-sized mangos)
- 1 can of full-fat coconut milk, well-shaken
- 1/8 tsp ground cardamom
- 1 tsp sesame seeds
- 2 tbsp raw cane sugar (or your preferred sweetener)
- Purée 1 1/4 cup mango with 2/3 cup coconut milk. Add the remaining 1/4 cup diced mango with half of the ground cardamom and set aside.
- Mix the leftover coconut milk with the sesame seeds, sugar, and the remaining cardamom.
- Make the popsicles: alternately pour 2-3 spoonfuls of mango mixture and then coconut mixture into the popsicle molds. Repeat until done.
- Freeze until firm, then unmold and enjoy!
- Leftovers work lovely in rice, of course.