Mango Sticky Rice Cookies

If you love the iconic flavors of Thai mango sticky rice, you’re going to fall in love with these Mango Sticky Rice Cookies. These unique cookies combine sweet mango jam, creamy coconut sticky rice, and a soft, buttery cookie base into one unforgettable tropical dessert. Every bite is packed with chewy textures, rich coconut flavor, and bursts of juicy mango that make these cookies truly one of a kind.

Perfect for summer gatherings, afternoon tea, holiday dessert platters, or whenever you’re craving something different, these cookies transform a beloved Thai dessert into an easy-to-share handheld treat. They’re beautiful, delicious, and guaranteed to spark conversation at any dessert table.

Why You’ll Love This Recipe

• Inspired by the classic Thai dessert, mango sticky rice.
• Soft, chewy cookies with creamy coconut and fruity mango.
• Perfect balance of tropical sweetness and buttery richness.
• Great make-ahead dessert for parties and special occasions.
• Unique recipe that’s sure to impress family and friends.

Ingredients

For the Mango Jam

• 200 g frozen mangoes – Create a naturally sweet, fruity filling. Fresh mangoes work just as well.
• 1 tablespoon white sugar – Enhances the mango’s natural sweetness and helps form a jam.

For the Coconut Sticky Rice

• ¼ cup sweet (glutinous) rice – Provides the signature chewy texture.
• ⅓ cup coconut milk – Infuses the rice with creamy tropical flavor.
• 3 tablespoons sweetened condensed milk – Adds richness and sweetness.
• 1 tablespoon reserved coconut cream – Mixed into the cookie dough for extra coconut flavor.

For the Cookie Dough

• 113 g unsalted butter, softened – Creates a rich, tender cookie.
• 100 g light brown sugar – Adds moisture and caramel notes.
• 50 g white sugar – Balances sweetness and encourages light browning.
• 1 large egg yolk plus the thick part of 1 egg white – Provides structure while keeping the cookies soft.
• ½ teaspoon vanilla extract – Enhances all the flavors.
• ½ teaspoon baking soda – Helps the cookies rise and stay chewy.
• ¼ teaspoon salt – Balances the sweetness.
• 180 g all-purpose flour – Forms the cookie base.

Optional Toppings

• Flaky sea salt – Adds a delicious sweet-and-salty finish.
• Black sesame seeds – Provide color, crunch, and an authentic touch.

How to Make Mango Sticky Rice Cookies

Make the Mango Jam

Place the frozen mangoes in a medium saucepan over medium heat.

Cook for 5–7 minutes, stirring occasionally, until softened.

Mash the fruit with a spoon or potato masher.

Add the sugar and continue cooking until the mixture thickens into a jam-like consistency.

Transfer to a bowl and refrigerate until completely cooled.

Prepare the Coconut Sticky Rice

Soak the sweet rice in hot water for 20 minutes.

Drain well.

Steam the rice for about 15 minutes, or until tender.

Transfer the cooked rice to a bowl.

Mix in the coconut milk and sweetened condensed milk until fully combined.

Reserve 1 tablespoon of the creamy coconut mixture for the cookie dough.

Allow the sticky rice to cool.

Make the Cookie Dough

In a large mixing bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy.

Add the egg yolk, thick egg white, vanilla extract, and the reserved coconut cream.

Mix until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture.

Mix only until combined.

Tip: Avoid overmixing to keep the cookies soft and tender.

Chill the Dough

Cover the bowl and refrigerate the cookie dough for 30 minutes.

Meanwhile, preheat the oven to 350°F (175°C).

Line a baking tray with parchment paper.

Assemble the Cookies

Scoop portions of chilled dough onto the prepared baking sheet.

Flatten each slightly.

Gently swirl small portions of the cooled sticky rice mixture and mango jam into each cookie.

Avoid fully mixing them so beautiful pockets of filling remain.

If desired, sprinkle with flaky sea salt or black sesame seeds.

Bake

Bake for 13–15 minutes, or until the edges are lightly golden while the centers remain soft.

Allow the cookies to cool on the baking sheet for 10 minutes.

Transfer to a wire rack to cool completely.

Serve slightly warm or at room temperature.

Tips for Success

• Chill the dough before baking to prevent spreading.
• Use ripe, sweet mangoes for the best flavor if using fresh fruit.
• Don’t overcook the mango jam—it will continue thickening as it cools.
• Swirl the sticky rice and jam gently to create beautiful marbled cookies.
• Measure the flour accurately for soft, chewy cookies.
• Enjoy the cookies the same day for the freshest flavor and texture.

Equipment Needed

• Medium saucepan
• Bamboo steamer or steamer basket
• Mixing bowls
• Electric hand or stand mixer
• Measuring cups and spoons
• Baking tray
• Parchment paper
• Cookie scoop
• Cooling rack

Recipe Variations

White Chocolate Mango Cookies

Fold white chocolate chips into the cookie dough for extra sweetness and creaminess.

Toasted Coconut Cookies

Add toasted shredded coconut to the dough and sprinkle more on top before baking.

Mango Lime Cookies

Mix fresh lime zest into the dough for a bright citrus flavor that complements the mango.

Macadamia Mango Cookies

Stir chopped macadamia nuts into the dough for a buttery crunch.

Vegan Mango Sticky Rice Cookies

Replace the butter with vegan butter, use sweetened condensed coconut milk, and substitute the egg with a flax egg for a delicious plant-based version.

Serving Suggestions

These Mango Sticky Rice Cookies are delicious served with:

• Fresh mango slices
• Coconut whipped cream
• Vanilla ice cream
• Coconut ice cream
• Thai iced tea
• Iced coffee
• Hot jasmine tea
• Fresh berries
• Toasted coconut flakes
• A drizzle of coconut cream

FAQs

Can I use fresh mango instead of frozen?

Absolutely! Fresh, ripe mangoes provide an even brighter flavor and work perfectly for the homemade jam.

What is sweet rice?

Sweet rice, also called glutinous rice or sticky rice, is a short-grain rice that becomes wonderfully chewy when cooked. Despite its name, it does not contain gluten.

Can I prepare the dough ahead of time?

Yes! The dough can be refrigerated for up to 48 hours before baking.

How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I freeze Mango Sticky Rice Cookies?

Yes. Freeze the baked cookies in an airtight container for up to 2 months. Warm them slightly before serving for the best texture.

Why should I chill the dough?

Chilling helps prevent the cookies from spreading too much and allows the flavors to develop, resulting in thicker, chewier cookies.

Conclusion

These Mango Sticky Rice Cookies bring together the unforgettable flavors of Thailand’s famous mango sticky rice dessert in a fun and creative cookie form. With their buttery texture, creamy coconut sticky rice, vibrant mango jam, and soft, chewy centers, they’re an irresistible tropical treat that’s perfect for any occasion.

Whether you’re baking for a summer party, sharing homemade gifts, or simply trying something new, these homemade Mango Sticky Rice Cookies are sure to impress. Serve them slightly warm, pair them with your favorite tea or coffee, and don’t forget to share your tropical creations and creative variations in the comments. Happy baking!

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