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Mango and Coconut Sticky Rice Popsicles

Mango and Coconut Sticky Rice Popsicles

This popsicle is a mismatch of cultures, inspiration, flavors and textures. Forbidden rice simmered in coconut milk layered with creamy coconut and pureed mango. All perked up with lime zest and lime juice. Perhaps my favorite component in this popsicle is the jammy, tamarindo, chili, sticky popsicle in the center!

As seen on Big Sky Kitchen Season 2, Episode 7 | Big Batch Cooking. Stream on Max and @discoveryplus! @StreamOnMax #MagnoliaNetwork.

Mango and Coconut Sticky Rice Popsicles

Rated 2.9 stars by 12 users

Servings

12 popcicles

Ingredients

For the rice layer:

1 (13.5 ounce) can full fat coconut milk, such as Thai Kitchen, shaken well
½ cup water
½ teaspoon sea salt
½ cup forbidden rice, rinsed well
1 tablespoon tamarind puree
3 tablespoons honey
1 teaspoon lime zest, from 1 lime
1 tablespoon freshly squeezed lime juice, from 1/2 lime

For the mango layer:

1 cup chopped champagne mango, from 1 1/2 mangos
2 ½ tablespoons honey
1 teaspoon lime zest, from 1 a lime
1 tablespoon freshly squeezed lime juice, from half a lime
2 tablespoons full fat coconut milk, shaken well
1 cup finely diced champagne mango, from 1 1/2 mangos

For the coconut layer:

1 cup full fat coconut milk, shaken well
2 tablespoons honey

For the honey:

¼ cup honey
1 tablespoon tamarind puree
½ teaspoon Montana Mex Mild Chile Seasoning
1 teaspoon lime zest, from 1 lime

To serve:

15 small (3 ounce) paper cups
15 mini popsicle sticks
Toasted shredded coconut, optional

Directions

For the rice layer, to a medium saucepan add 1 can of coconut milk, the water, the salt and rinsed rice. Bring to a simmer over medium heat. Cook, stirring often to prevent sticking, until the mixture has thickened, about 45 minutes.
Remove from the heat and stir in the tamarind puree, honey, lime zest and lime juice. Stir to combine. Set aside to cool. Refrigerate until ready to use.
Meanwhile, for the mango layer, to the pitcher of blender add the chopped mango, honey, lime zest, lime juice and the coconut milk. Puree until smooth. Pour into a bowl and stir in the remaining diced mango. Set aside.
For the coconut layer, in a small bowl, whisk together the coconut milk and honey until combined. Set aside.
Place the 15 small cups on a small, rimmed baking sheet. Divide the mango mixture evenly in the bottom of the cups. Divide the rice mixture on top of the mango and freeze for 30 minutes.
Meanwhile, to a small saucepan, add the honey, the tamarind puree and the Montana Mex Mild Chile Seasoning. Place over medium heat and bring to a simmer. Simmer, stirring often, until reduced slightly and very sticky, about 4 minutes. Remove from the heat and stir in the remaining zest of 1 lime. Cool to room temperature.
Dip each mini popsicle stick halfway into the tamarind honey and nestle the sticks into the rice mixture. Divide the coconut mixture evenly among the cups and sprinkle with the toasted coconut. Freeze until completely frozen, about 4 to 6 hours.
To serve, cut away the paper cup and dip in the coconut if using. Serve immediately.

Montana Mex

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