Description
Mango Sticky Rice Ice Cream Pie is a tropical no-bake frozen dessert inspired by the classic Thai favorite. It features a coconut sticky rice crust, creamy coconut-mango ice cream filling, and a topping of fresh ripe mangoes, toasted coconut, and a drizzle of sweet coconut sauce for a refreshing summer treat.
Ingredients
- For the Sticky Rice Crust:
- 2 cups cooked sticky (glutinous) rice, cooled
- 1/2 cup full-fat coconut milk
- 2 tablespoons granulated sugar
- 1 tablespoon melted unsalted butter
- 1/4 teaspoon salt
- For the Filling:
- 1 1/2 quarts mango ice cream, slightly softened
- 1 cup coconut ice cream, slightly softened
- 1 ripe mango, finely diced
- 1/2 teaspoon vanilla extract (optional)
- For the Coconut Sauce:
- 1/2 cup coconut milk
- 2 tablespoons sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Pinch of salt
- For Garnish:
- 2 ripe mangoes, sliced
- 1/4 cup toasted shredded coconut
- 1 tablespoon black or white sesame seeds
- Fresh mint leaves (optional)
Instructions
- Combine the cooked sticky rice, coconut milk, sugar, melted butter, and salt until evenly coated.
- Press the sticky rice mixture firmly into the bottom and slightly up the sides of a parchment-lined 9-inch pie pan.
- Freeze the crust for 30 minutes until firm.
- Gently fold the diced mango into the softened mango and coconut ice creams.
- Spread the ice cream mixture evenly over the frozen sticky rice crust.
- Cover tightly and freeze for at least 6 hours or overnight until completely firm.
- Meanwhile, prepare the coconut sauce by heating the coconut milk and sugar in a small saucepan over medium heat.
- Stir in the cornstarch slurry and cook until slightly thickened. Cool completely.
- Remove the pie from the freezer 10 minutes before serving.
- Top with sliced fresh mangoes, toasted coconut, sesame seeds, and mint if desired.
- Drizzle with the cooled coconut sauce just before serving.
Notes
- Use ripe Ataulfo or Kent mangoes for the sweetest flavor.
- Allow the pie to soften slightly before slicing for cleaner cuts.
- Freeze overnight for the best texture.
- Lightly wet your hands when pressing the sticky rice crust to prevent sticking.
- Store tightly covered in the freezer for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Thai-Inspired