If you love Thai mango sticky rice as much as I do, you’re going to love this frozen version!

I wanted to capture everything I love about the classic Thai dessert: the sweetness of ripe mangoes, the rich coconut flavor, that little hint of saltiness, and of course, the soft, chewy sticky rice.

Instead of simply blending everything together, I decided to make three separate components.

The mango coconut sorbet is smooth, fruity, and refreshing. The coconut sauce swirl adds creamy, slightly sticky ribbons of coconut flavor throughout the sorbet. And the freshly made coconut sticky rice brings that familiar chewy texture that makes the original dessert so special.

The best part? You get all those classic flavors in one scoop, without losing the texture of the sticky rice.

Flavor Profile

Sweet, ripe mango leads, rounded out by rich coconut and a whisper of salt that makes the fruit taste even brighter. The sorbet itself is smooth and refreshing, cut through by creamy ribbons of coconut sauce — and the warm, chewy sticky rice on the side brings the whole thing back to the classic Thai dessert.

Part 1. Thai Coconut Sticky Rice

Ingredients

• 1 cup Thai glutinous rice (approximately 180–200 g dry rice)
• 160 ml coconut milk
• 30 g granulated sugar
• 2 g salt
• 1 pandan leaf (optional)

Instructions

1. Soak the rice: Rinse the glutinous rice thoroughly, then soak it in plenty of cold water overnight. Drain well before steaming.
2. Steam the rice: Transfer the soaked rice to a steamer lined with cheesecloth or a clean steaming cloth. Steam over high heat for approximately 25 minutes, or until the rice is fully cooked and tender.
3. Prepare the coconut sauce: While the rice is steaming, combine the coconut milk, sugar, and salt in a small saucepan. If using pandan, add the leaf to the mixture. Heat gently until the sugar dissolves. Avoid boiling vigorously. Remove the pandan leaf before using, and keep the coconut milk mixture hot.
4. Combine the rice and coconut sauce: This is important: Both the freshly steamed sticky rice and the coconut milk mixture must be HOT when you combine them! As soon as the rice finishes steaming, transfer it to a bowl and immediately pour the hot coconut milk mixture over it. Mix gently until evenly coated, then cover and let rest for 10 minutes. Stir again, cover, and let rest for another 10 minutes, allowing the rice to fully absorb the coconut mixture. The finished sticky rice should be soft, chewy, and slightly glossy. Don’t let either the rice or the coconut milk mixture cool down before combining them. Mixing them while both are hot helps the rice absorb the coconut milk more evenly, giving you that perfectly soft, sticky texture.

Part 2. Mango Coconut Sorbet

Ingredients

• 350 g ripe mango flesh
• 200 g coconut milk
• 35 g granulated sugar
• 12 g light corn syrup
• 4 g tapioca starch
• 2.5 g gelatin sheets
• 4 g fresh lime juice
• 1 g salt

Instructions

1. Soak the gelatin: Place the gelatin sheets in a bowl of cold water and soak for 5–10 minutes, or until softened. Gently squeeze out the excess water before using.
2. Mix the dry ingredients: In a small bowl, thoroughly combine the granulated sugar and tapioca starch to prevent clumping.
3. Prepare the coconut base: Combine the coconut milk, corn syrup, and salt in a saucepan. Gradually whisk in the sugar and tapioca starch mixture. Heat over medium heat, stirring constantly, until the mixture reaches approximately 85°C (185°F) and thickens slightly.
4. Add the gelatin: Remove from the heat and let the mixture cool to approximately 65–70°C (149–158°F). Add the softened gelatin sheets and stir until completely dissolved.
5. Add the mango: Allow the coconut base to cool below 40°C (104°F). Add the mango flesh and fresh lime juice, then blend with an immersion blender until completely smooth.
6. Chill: Transfer the mixture to a container and refrigerate for at least 4 hours, preferably overnight.
7. Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a smooth, soft-serve consistency.

Part 3. Coconut Sauce Swirl

This coconut sauce swirl is inspired by the rich, slightly salty coconut sauce traditionally served with Thai mango sticky rice.

A little tapioca starch gives it a smooth, slightly sticky texture, while the corn syrup adds body.

Unlike a traditional sauce, this version is also churned in an ice cream maker before being layered into the mango sorbet.

Ingredients

• 100 g coconut milk
• 46.92 g whole milk
• 14.56 g heavy cream
• 15 g light corn syrup
• 5 g granulated sugar
• 4 g skim milk powder
• 2 g tapioca starch
• 0.5 g gelatin sheets
• 0.5–1 g salt, to taste

Instructions

1. Soak the gelatin: Place the gelatin sheets in a bowl of cold water and soak for 5–10 minutes, or until softened. Gently squeeze out the excess water before using.
2. Mix the dry ingredients: In a small bowl, combine the granulated sugar, skim milk powder, and tapioca starch. Mix thoroughly to prevent clumping.
3. Cook the coconut base: In a saucepan, combine the coconut milk, whole milk, heavy cream, corn syrup, and salt. Gradually whisk in the dry ingredients. Heat over medium heat, stirring constantly, until the mixture reaches 85°C (185°F) and thickens slightly.
4. Add the gelatin: Remove from the heat and allow the mixture to cool to approximately 65–70°C (149–158°F). Add the softened gelatin and stir until completely dissolved.
5. Blend and chill: Blend briefly with an immersion blender until smooth. Cool rapidly, then refrigerate for at least 4 hours, or until thoroughly chilled.
6. Churn the coconut sauce swirl: Pour the chilled coconut sauce mixture into your ice cream maker and churn until it reaches a thick, creamy, soft-serve consistency. Since this is a relatively small batch, it may not churn as efficiently in some ice cream makers. If you’re using an ice cream maker with a pre-frozen bowl, here’s a little trick: After churning the mango coconut sorbet, scoop out as much of the sorbet as possible, then immediately add the chilled coconut sauce mixture while the bowl is still frozen. Because the coconut sauce swirl is such a small batch, the remaining cold temperature in the bowl may be enough to churn it without having to freeze the bowl again. Work quickly, and keep in mind that this will depend on your ice cream maker and how cold the bowl remains.

Part 4. Assemble and Serve

1. Layer the sorbet and coconut sauce swirl: Once both mixtures have been churned, transfer about one-third of the mango coconut sorbet into a freezer-safe container. Add a few spoonfuls of the churned coconut sauce swirl. Repeat with the remaining sorbet and coconut swirl, creating alternating layers. Use a spoon or spatula to gently create a few swirls. Avoid overmixing, as you want to keep distinct ribbons of coconut throughout the mango sorbet.
2. Freeze: Cover and freeze for approximately 2 hours before scooping, or until firm enough to serve.
3. Serve with sticky rice: Scoop the mango coconut sorbet into a serving bowl. Add a spoonful of freshly prepared coconut sticky rice on the side. For the best contrast in texture, serve the sticky rice slightly warm or at room temperature.

Recipe Notes

Choosing the Right Mango

Use ripe, sweet, and aromatic mangoes for the best flavor. Since mango is the main flavor of this sorbet, the quality and ripeness of the fruit make a big difference.

Coconut Milk vs. Coconut Cream

I prefer using coconut milk rather than coconut cream for this recipe. Coconut milk provides plenty of coconut flavor without making the sorbet overly rich or heavy. For consistent results, use full-fat, unsweetened coconut milk.

Why Churn the Coconut Sauce Swirl?

Churning gives the coconut sauce a lighter, creamier frozen texture, making it easier to layer into the mango sorbet. It also helps create distinct coconut ribbons rather than simply mixing a liquid sauce into the sorbet.

Optional: Add Sticky Rice to the Coconut Swirl

If you want to add a little extra chewy texture to the coconut swirl, you can also mix 12 g of freshly cooked white glutinous rice into the coconut milk base before churning. If you’re planning to enjoy the gelato the same day, the rice may still retain some of its soft, chewy texture. Just keep in mind: After freezing overnight, the rice will become much firmer and may develop a hard, undercooked-rice-like texture, which isn’t particularly pleasant to eat. Personally, I’d only recommend this variation if you’re planning to serve the gelato fresh on the same day.

Keep the Sticky Rice Separate

I intentionally serve the coconut sticky rice separately rather than mixing it directly into the sorbet. Cooked sticky rice can become firm and lose its soft, chewy texture when frozen. Serving it separately preserves the contrast between the cold, creamy sorbet and the tender, chewy rice.

For the Best Scooping Texture

Because this recipe contains less added sugar than many traditional frozen desserts, the sorbet may become quite firm when stored in a standard home freezer at -18°C (0°F). For the best texture, let it sit at room temperature for 5–10 minutes before scooping.

Storage

Store the sorbet in an airtight container in the freezer. For the best flavor and texture, enjoy within 1–2 weeks. The coconut sticky rice is best enjoyed freshly made and should be stored separately from the sorbet.