Description
Mango sticky rice cookies are a delightful fusion of Thailand’s iconic dessert, combining chewy cookie texture with the vibrant flavors of fresh mango and creamy coconut. These tropical treats are perfect for any occasion, offering a sweet, mouthwatering experience that will have everyone coming back for more. Easy to make and absolutely irresistible, they’re sure to become a favorite among family and friends.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 ripe mango, mashed (about 1 cup)
- ½ cup full-fat coconut milk
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ cup unsalted butter, softened
- ¼ tsp salt
- ½ cup shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Mix in the mashed mango and coconut milk until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Scoop spoonfuls onto the prepared baking sheet and top with shredded coconut.
- Bake for 12-15 minutes or until edges are lightly golden brown. Cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg