Mango Sticky Rice Cookies were born in our kitchen on a warm evening when Teresa came home from visiting a neighbor who had just returned from Thailand with stories about the desserts she had eaten there. The mango sticky rice in particular. The way the sweet coconut rice clung to the golden mango slices. The way it tasted like a warm tropical afternoon in a single spoonful. Teresa sat with her tea and thought about it for a long time.
And then she went to the kitchen and started pulling things out of the cupboard without saying a word to anyone. Maria and Lucia watched from the doorway as she mashed mangoes and cooked sweet rice in coconut milk and the whole kitchen slowly began to smell like somewhere wonderful and far away.
Mango Sticky Rice Cookies take everything that makes the beloved Thai dessert so extraordinary and translate it into the most unique and delightful cookie you have ever pulled out of your oven. Buttery chewy cookie dough swirled through with pockets of homemade mango jam and tender clumps of sweet coconut sticky rice, finished with a sprinkle of flaky sea salt and black sesame seeds. Every single bite delivers that bright tropical mango, the creamy coconut, the soft chew of sticky rice, and the warm buttery richness of a perfect cookie all at once. Come follow us on Pinterest where we share beautiful and adventurous recipes like this one from our kitchen every single week.
Table of Contents
Why You Will Love This Mango Sticky Rice Cookies Recipe
This Mango Sticky Rice Cookies recipe is one of the most genuinely creative and unique cookie recipes we have ever shared and the result is something that tastes as extraordinary as it sounds. The homemade mango jam takes only a few minutes and delivers a depth of bright tropical flavor that no store-bought jam could replicate. The coconut sticky rice folded through the dough adds a chewy tender texture in little pockets throughout each cookie that makes every bite surprising and satisfying in a completely different way from any cookie you have baked before.
The mango jam and sticky rice can both be made ahead of time which means the actual assembly and baking of the cookies goes quickly and easily even on a busy day. The final sprinkle of flaky sea salt over the warm cookies is not optional in our kitchen. That contrast of sweet tropical fruit and coconut against the clean bite of flaky salt is one of the most perfect flavor combinations we have ever experienced. Our Dole Whip Cupcakes with Pineapple Filling carry that same irresistible tropical spirit and make the most joyful and cohesive spread alongside these cookies on any summer dessert table.
Ingredients Needed for This Mango Sticky Rice Cookies Recipe
For the Mango Jam:
- 200g Frozen or Fresh Mangoes
- 1 tbsp White Sugar
For the Coconut Sticky Rice:
- ¼ cup Sweet Rice (glutinous rice), uncooked
- ⅓ cup Coconut Milk
- 3 tbsp Sweetened Condensed Milk
For the Cookie Dough:
- 113g Unsalted Butter, softened
- 100g Light Brown Sugar
- 50g White Sugar
- 1 large Egg Yolk plus its thick egg white
- ½ tsp Pure Vanilla Extract
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 tbsp Reserved Coconut Cream from the sticky rice preparation
- 180g All-Purpose Flour
For Finishing:
- Flaky Sea Salt
- Black Sesame Seeds (optional)
How to Make This Mango Sticky Rice Cookies Recipe
Begin with the mango jam as it needs time to cool completely before it goes into the dough. Add the frozen or fresh mangoes to a small saucepan over medium heat and cook, stirring occasionally, until the mango is softened and releasing its juices. Mash gently with the back of a fork or a potato masher until the texture is mostly smooth with a few small pieces remaining for character. Add the sugar and continue stirring over medium heat until the mixture reduces to a thick jam-like consistency that holds its shape on a spoon. Transfer to a small bowl and refrigerate until completely cold.
For the sticky rice, soak the sweet rice in boiling water for 20 minutes, then drain and steam until it is just slightly underdone. It will finish cooking when combined with the warm coconut mixture. In a small saucepan, heat the coconut milk and sweetened condensed milk together over medium heat, stirring until fully combined and warm. Add the steamed rice and stir until every grain is coated and the rice has absorbed the coconut mixture and become plump and glossy. Remove from the heat and set aside. Before the rice cools completely, spoon off one tablespoon of the coconut cream that has risen to the surface and reserve it for the cookie dough.
For the cookie dough, beat the softened butter with the light brown sugar and white sugar together in a large mixing bowl until the mixture is light, pale, and genuinely fluffy. Add the egg yolk, the thick egg white, vanilla extract, and the reserved tablespoon of coconut cream and mix until fully incorporated and smooth. Add the baking soda and salt and stir through. Gradually add the flour, mixing gently until just combined into a soft dough. Do not overmix at this stage, cara mia. Place the dough in the refrigerator for at least 30 minutes to firm up for easier handling.
Preheat your oven to 350°F and line a baking tray with parchment paper. Remove the dough from the refrigerator. Dollop small spoonfuls of the cooled mango jam and small clumps of sticky rice onto the surface of the dough in the bowl and fold them through gently two or three times with a spatula so they are distributed throughout but still visible in distinct swirls and pockets rather than fully mixed in. Use a cookie scoop to portion the dough into balls, adding an extra small dot of mango jam or a little rice to the top of each ball as you go if you want more visible fruit and rice on the surface.
Press a few black sesame seeds onto each dough ball if using. Place the cookies on the lined baking tray leaving generous space between each one for spreading and bake for 13 to 15 minutes until the edges are golden and the centers look just set and slightly puffed. Allow to cool on the tray for 10 minutes before transferring to a wire rack. Sprinkle flaky sea salt over each warm cookie immediately before they cool completely.
How to Serve This Mango Sticky Rice Cookies Recipe
Serve these cookies warm or at room temperature on a white platter or a wooden board lined with parchment, scattered with a few black sesame seeds and a small dish of extra flaky sea salt on the side for those who want a little more. A cup of warm coconut milk tea alongside is the most natural and beautiful pairing you can offer, the creamy coconut in the tea echoing the coconut in the cookie in the most harmonious way. For a truly tropical dessert table, our Pistachio Rose Milk Cake brings a fragrant and elegant contrast that makes these bold tropical cookies shine even more beautifully alongside it.
How to Store This Mango Sticky Rice Cookies Recipe
These cookies are genuinely best enjoyed the same day they are baked when the edges are still slightly crisp and the centers are chewy and the mango jam is at its most vibrant and fragrant. Store any leftovers in an airtight container in the refrigerator for up to 3 days. A 10 to 15 second burst in the microwave before eating brings them back beautifully close to their fresh-baked texture and warmth.
The mango jam can be prepared up to 24 hours in advance and stored covered in the refrigerator. The sticky rice can be cooked and refrigerated in an airtight container for up to 3 days before using. To freeze baked cookies, layer them with parchment paper in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and warm briefly in the microwave before serving.
Tips to Make This Mango Sticky Rice Cookies Recipe
Make the mango jam and sticky rice components ahead of time so that when you are ready to bake the only step is making the dough, chilling it briefly, and assembling. Both components keep beautifully in the refrigerator for several days. When folding the mango jam and sticky rice into the chilled cookie dough, use only two or three gentle strokes.
You want visible distinct swirls and pockets of fruit and rice throughout the cookies rather than a uniform mixed dough. The contrast between the plain cookie dough and the colorful tropical inclusions is part of what makes these cookies so visually beautiful and so exciting to eat. Do not skip the flaky sea salt finish. It is the detail that elevates this cookie from delicious to completely extraordinary.
Helpful Notes for This Mango Sticky Rice Cookies Recipe
Sweet rice for this recipe means glutinous rice, also called sticky rice or Thai sweet rice. It is not the same as regular short-grain white rice and the two are not interchangeable. Glutinous rice has a very different starch composition that gives it its characteristic sticky chewy texture when cooked. It is available at most Asian grocery stores and increasingly in the international foods aisle of larger supermarkets. If using only the thick egg white as the recipe specifies, simply pour the cracked egg into a bowl and allow the thin watery white to run off, using only the thick white that clings to the yolk. This gives the cookie better structure without making the dough too wet.
Variation of This Mango Sticky Rice Cookies Recipe
Maria made a version with fresh pineapple jam instead of mango one afternoon and the bright tropical tartness of the pineapple against the coconut sticky rice was absolutely wonderful in a completely different direction from the mango original. Teresa tried adding a quarter teaspoon of ground cardamom to the cookie dough and the warm spice note woven through the tropical fruit and coconut was deeply beautiful and unexpected.
For an extra indulgent version, drizzle the completely cooled cookies with a little melted white chocolate and scatter toasted coconut flakes over the wet chocolate before it sets for a finish that looks stunning and tastes like a tropical holiday in a single bite. Our Easter Swirl Pie brings a cheerful and colorful spirit that pairs beautifully with these tropical cookies on any festive spring or summer dessert table.
FAQs About This Mango Sticky Rice Cookies Recipe
Where do I find sweet rice or glutinous rice for this recipe?
Sweet rice, also labeled glutinous rice or Thai sticky rice, is available at most Asian grocery stores and in the international foods section of many larger supermarkets. It comes in both long-grain and short-grain varieties and either will work for this recipe. Do not substitute regular white or jasmine rice as the sticky texture essential to this recipe will not be present.
Can I use store-bought mango jam instead of making my own?
You can use a good quality store-bought mango jam or mango preserve as a shortcut and the cookies will still be delicious. However the homemade jam made from just frozen or fresh mangoes and a tablespoon of sugar has a fresher and more vibrant flavor that is noticeably brighter and more tropical than most commercial versions. We recommend the homemade jam whenever you have a spare 10 minutes.
Why do my cookies spread too much during baking?
The most common reason cookies spread excessively is dough that is too warm when it goes into the oven. Make sure to chill the dough for the full 30 minutes before baking and if your kitchen is warm, chill the portioned cookie dough balls on the baking tray in the refrigerator for an additional 10 minutes before they go into the oven. This brief extra chill keeps the butter solid longer in the oven and gives you a taller and more defined cookie with better texture throughout.
Conclusion
These Mango Sticky Rice Cookies are one of the most joyful and adventurous things we have ever baked in our kitchen and every single time we make them they transport us somewhere warm and tropical and wonderful even when we are sitting in our Queens apartment with the rain coming down outside. We hope they bring that same sense of adventure and delight to your kitchen. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
Print
Mango Sticky Rice Cookies The Most Unique and Tropical Cookie You Will Bake
- Total Time: 1 hour 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Mango Sticky Rice Cookies combine buttery chewy cookie dough with swirls of homemade mango jam and tender pockets of coconut sticky rice, finished with flaky sea salt and black sesame seeds. The most unique and tropical cookie recipe inspired by the beloved Thai dessert.
Ingredients
200g Frozen or Fresh Mangoes
1 tbsp White Sugar
1/4 cup Sweet Rice glutinous rice uncooked
1/3 cup Coconut Milk
3 tbsp Sweetened Condensed Milk
113g Unsalted Butter softened
100g Light Brown Sugar
50g White Sugar
1 large Egg Yolk plus thick egg white
1/2 tsp Pure Vanilla Extract
1/2 tsp Baking Soda
1/4 tsp Salt
1 tbsp Reserved Coconut Cream from sticky rice
180g All-Purpose Flour
Flaky Sea Salt for finishing
Black Sesame Seeds optional
Instructions
1. Cook frozen or fresh mangoes in a small saucepan over medium heat until softened. Mash gently, add sugar, and stir until reduced to jam consistency. Refrigerate until cold.
2. Soak sweet rice in boiling water 20 minutes then drain and steam until slightly underdone.
3. Heat coconut milk and condensed milk together, add steamed rice and stir until coated and plump. Reserve 1 tbsp coconut cream for dough.
4. Beat softened butter with both sugars until light and fluffy.
5. Add egg yolk, thick egg white, vanilla, and reserved coconut cream. Mix until smooth.
6. Add baking soda and salt. Gradually add flour until just combined.
7. Chill dough in refrigerator at least 30 minutes.
8. Preheat oven to 350°F. Line baking tray with parchment.
9. Fold cold mango jam and sticky rice gently into chilled dough in 2 to 3 strokes.
10. Scoop dough into balls, add extra mango and rice to surface if desired. Press black sesame seeds on top.
11. Bake 13 to 15 minutes until edges are golden and centers are just set.
12. Cool on tray 10 minutes then transfer to wire rack.
13. Sprinkle flaky sea salt over warm cookies immediately.
Notes
Sweet rice means glutinous sticky rice, not regular white rice.
Mango jam and sticky rice can be made up to 3 days ahead and refrigerated.
Fold mango and rice into dough gently to keep visible swirls and pockets.
Do not skip the flaky sea salt finish.
Best eaten same day baked but will keep refrigerated for up to 3 days.
Reheat briefly in microwave for fresh-baked texture.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mango sticky rice cookies, thai dessert cookies, mango coconut cookies, tropical cookie recipe
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