Crispy Mango Sticky Rice Cookies
Crispy Mango Sticky Rice Cookies deliver a perfect balance of texture and flavor. I’ve made these dozens of times and they never disappoint. The crispy exterior gives way to a soft, sticky center. Try this easy recipe for a sweet treat that feels like a restaurant dish. Check out my Crispy Feta Fried Eggs Recipe for a quick breakfast. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Feta Fried Eggs Recipe for a Quick Breakfast and Easy Vegan Thai Curry Dumpling Soup Recipe.
Why This Crispy Mango Sticky Rice Cookies Is Pure Comfort
- Crispy texture with a soft center
- Sweet and tangy mango flavor
- Toasted coconut adds richness
- Easy to make at home
What You'll Need for Crispy Mango Sticky Rice Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup sticky rice flour
- 1 cup coconut milk
- 1/2 cup mashed ripe mango
- 1/4 cup sugar
- 1/2 cup shredded coconut
- 1/4 cup butter, melted
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: Toasted coconut flakes
- Optional: Sprinkles
- Optional: Mango slices
📝 Ingredient Notes
- Sticky rice flour: Use only sticky rice flour for the right texture.
- Mashed mango: Use ripe mango for the best flavor.
- Coconut milk: Full-fat coconut milk works best for moisture.
- Shredded coconut: Toast coconut for extra crunch and flavor.
- Butter: Melted butter helps bind the dough.
🛒 Tools & Equipment I Recommend
- Non-stick baking sheet — Prevents cookies from sticking and ensures even baking → See on Amazon
- Measuring cups and spoons — Ensures accurate ingredient amounts for consistent results → See on Amazon
How to Make Crispy Mango Sticky Rice Cookies
- Combine ingredients: In a bowl, mix sticky rice flour, sugar, salt, and vanilla. Add coconut milk, mashed mango, and melted butter. Stir until well blended.
- Shape the dough: Scoop 1 tablespoon of dough and shape into a ball. Place on a baking sheet lined with parchment paper.
- Bake cookies: Bake at 350°F (175°C) for 15-18 minutes until golden brown. Allow to cool slightly.
- Add coconut topping: While cookies cool, toast shredded coconut in a dry skillet over medium heat. Sprinkle over the cookies once they're slightly cooled.
- Serve: Let cookies cool completely before serving. Enjoy warm or at room temperature.
Cook's Tips for Perfect Crispy Mango Sticky Rice Cookies
- Texture: Let the dough rest for 10 minutes before shaping to make it easier to work with.
- Common mistake and fix: If the dough is too wet, add a bit more sticky rice flour. If it's too dry, add a splash of coconut milk.
- Flavor: Use fresh mango for the best flavor. Frozen mango can be used but may affect texture.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
Storing & Reheating Crispy Mango Sticky Rice Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Make up to 2 days in advance and store at room temperature
Freezing Crispy Mango Sticky Rice Cookies
Freeze in a sealed container for up to 1 month
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes Microwave: Reheat in 10-second bursts until warm
Recipe Notes
- Chef tip: Use fresh, ripe mango for the best flavor and texture.
- Best substitution: If you don't have sticky rice flour, you can use a mix of rice flour and cornstarch.
- Make-ahead: Cookies can be made a day in advance and stored properly.
- Scaling: This recipe can be easily doubled or tripled for larger batches.
- Troubleshooting: If cookies are too dry, add a bit more coconut milk. If they're too wet, add more sticky rice flour.
Want to level up this recipe?
Mixing bowls — Large mixing bowls make it easier to combine ingredients without spilling → Check price on Amazon
Crispy Mango Sticky Rice Cookies
Ingredients
Main Ingredients
- 1 cup sticky rice flour
- 1 cup coconut milk
- 1/2 cup mashed ripe mango
- 1/4 cup sugar
- 1/2 cup shredded coconut
- 1/4 cup butter, melted
Seasonings
- 1/4 tsp salt
- 1 tsp vanilla extract
Optional Toppings
- Toasted coconut flakes
- Sprinkles
- Mango slices
Instructions
- Combine ingredients: In a bowl, mix sticky rice flour, sugar, salt, and vanilla. Add coconut milk, mashed mango, and melted butter. Stir until well blended.
- Shape the dough: Scoop 1 tablespoon of dough and shape into a ball. Place on a baking sheet lined with parchment paper.
- Bake cookies: Bake at 350°F (175°C) for 15-18 minutes until golden brown. Allow to cool slightly.
- Add coconut topping: While cookies cool, toast shredded coconut in a dry skillet over medium heat. Sprinkle over the cookies once they're slightly cooled.
- Serve: Let cookies cool completely before serving. Enjoy warm or at room temperature.
Notes
- Chef tip: Use fresh, ripe mango for the best flavor and texture.
- Best substitution: If you don't have sticky rice flour, you can use a mix of rice flour and cornstarch.
- Make-ahead: Cookies can be made a day in advance and stored properly.
- Scaling: This recipe can be easily doubled or tripled for larger batches.
- Troubleshooting: If cookies are too dry, add a bit more coconut milk. If they're too wet, add more sticky rice flour.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze in a sealed container for up to 1 month
- Oven reheat: Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes
- Microwave reheat: Reheat in 10-second bursts until warm
- Make ahead: Make up to 2 days in advance and store at room temperature
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 4g
- Carbs: 17g
- Fiber: 1g
- Sugar: 6g
- Sodium: 30mg
- Cholesterol: 10mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Mango Sticky Rice Cookies FAQs
Yes, you can make them up to 2 days in advance. Store them in an airtight container at room temperature.
If the dough is too dry, add a splash of coconut milk. Ensure the cookies are not overbaked.
Yes, you can try baking them in the air fryer at 325°F (165°C) for 10-12 minutes.
You can use a mix of rice flour and cornstarch as a substitute for sticky rice flour.
Yes, you can freeze them in a sealed container for up to 1 month. Let them thaw at room temperature before serving.
A Warm Final Note
I can’t wait for you to try Crispy Mango Sticky Rice Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
