Desserts 🤖 AI Generated

Mango Sticky Rice Ice Cream (40% Lighter)

Creamy coconut-mango ice cream layered with glutinous rice and fresh mango chunks—a reinvented Thai dessert that tastes indulgent while saving 230 calories per serving. Our Fat Switch swaps full-fat coconut milk and condensed milk for light coconut and Greek yogurt, delivering authentic tropical flavor without the guilt.

25m

Prep Time

35m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 2 ripe mangoes (600g), peeled and diced
✓ 1 can (400ml) light coconut milk (5% fat)
✓ ¾ cup plain Greek yogurt (0% or 2% fat)
✓ ¼ cup honey or light agave syrup
✓ 1 tbsp lime juice (fresh)
✓ ½ tsp vanilla extract
✓ Pinch of sea salt

👨‍🍳 Instructions

1. Cook the sticky rice: Rinse glutinous rice under cold water until water runs clear. In a small saucepan, combine rice with ½ cup water and a pinch of salt. Bring to boil, then reduce heat to low and simmer covered for 15 minutes until tender and water is absorbed. Remove from heat and let rest 5 minutes.

2. Sweeten the warm rice: While rice is still warm, fold in 2 tbsp light coconut milk and 1 tbsp honey until well combined. Set aside to cool to room temperature, stirring occasionally (about 10 minutes).

3. Purée mango base: Reserve 200g fresh diced mango for swirling. Place remaining 400g mango, light coconut milk, Greek yogurt, honey, lime juice, vanilla, and sea salt in a blender. Purée until completely smooth, about 90 seconds.

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4. Chill the mixture: Transfer mango-yogurt mixture to a shallow metal baking dish or loaf pan. Cover with plastic wrap and freeze for 45 minutes until edges begin to firm but center is still soft.

5. First stir and rice layer: Remove from freezer and vigorously stir with a fork, breaking up any ice crystals. Fold in cooled sticky rice until evenly distributed, then spread reserved fresh mango chunks throughout.

6. Second freeze: Return to freezer for 90 minutes. Stir again with a fork, breaking up ice crystals to ensure smooth, creamy texture.

7. Final freeze: Freeze uncovered for final 45 minutes until scoopable but still soft (not rock-solid). If frozen overnight, let sit at room temperature for 5 minutes before scooping.

8. Serve immediately: Scoop into chilled bowls and serve immediately. Garnish with toasted sesame seeds or fresh lime zest if desired. Best consumed within 24 hours for optimal texture.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates52g

Fat6g

Fiber3g

🏷️ Tags

#Thai mango ice cream recipe#low-calorie sticky rice dessert#no-churn coconut mango ice cream

✨

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