Imagine Thailand’s beloved mango sticky rice, reimagined as a cookie. This cookie recipe combines tropical mango puree, chewy sticky rice, and a soft buttery cookie base, creating a unique mix of textures and flavors in every bite. If you love the classic Thai dessert, this fusion mango sticky rice cookies recipe is a must-try!
Why You’ll Love This Mango Sticky Rice Cookies Recipe
- Inspired by Mango Sticky Rice: All the flavors of the classic Thai dessert transformed into a soft, bakery-style cookie.
- Soft and Buttery: The cookie base is tender with lightly crisp edges and a soft texture
- Fresh Mango Flavor: Homemade mango puree adds real fruit flavor instead of artificial ingredients
- Perfect Balance of Textures: Soft cookies, chewy sticky rice, and smooth mango puree make every bite unique. Perfect Summer Dessert: Bright tropical flavors make it taste so summery
Origin
Mango sticky rice is a Thai dessert. Mangoes are abundant during the hot season, so people began pairing the mangoes with sticky rice. The traditional method is to steam the sticky rice in a bamboo basket.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- Gives the cookies richness
- 1/2 cup granulated sugar
- Helps crisp up edges and adds sweetness
- 1 large egg yolk
- Helps add richness
- 2 tbsp thick mango puree
- Gives the cookies that classic tropical flavor for the mango sticky rice inspo
- 1 tsp vanilla extract
- Adds subtle warmth
- 1 1/4 cups all-purpose flour
- Gives the cookies structure
- 1/2 tsp baking powder
- Helps lift the cookies
- 1/2 tsp salt
- Balance the sweetness
- Prepared sticky rice (follow my Rice Cooker Mango Sticky Rice recipe)
- Adds texture to follow the mango sticky rice theme
Mango Puree
- 1 cup ripe mango, diced
- Main flavor for the cookies
- 1 tbsp granulated sugar
- Adds sweetness
- 2 tsp cornstarch
- Thickens the puree
- 2 tbsp water
- Helps dissolve the cornstarch
- 1 tsp fresh lime juice
- Adds acidity to brighten the mango flavor
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Prepare the sticky rice by following my Rice Cooker Mango Sticky Rice recipe. Once finished, set aside enough sticky rice for topping the cookies and allow it to cool.
Add the diced mango, sugar, and lime juice to a small saucepan. Cook over medium-low heat for about 5 minutes, stirring occasionally, until the mango softens.
In a small bowl, whisk together the cornstarch and water until smooth. Stir the slurry into the mango mixture and continue cooking over low heat for 2–3 minutes, or until the puree is thick, glossy, and spreadable. Remove from the heat and let it cool completely.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Mix in the egg yolk, 2 tablespoons of the cooled mango puree, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until no dry streaks remain. Do not overmix.
Cover and chill the dough for 15 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Gently flatten each dough ball into a thick disc.
Top each cookie with a small spoonful of cooled sticky rice, then add a dollop of mango puree on top.
Bake for 14–16 minutes for smaller cookies (3 tbsp) or 17-20 minutes for larger cookies (mine was 4 tbsp scoops) or until the edges are lightly golden and the centers are just set.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Mango Sticky Rice Cookies Tips
Use very thick mango puree so it doesn’t run off the cookies while baking. It will be harder for cookies to bake with so much moisture.
ool everything before assembling. Make sure the sticky rice and mango puree is cool to avoid a soggy cookie top.
Don’t overmix the dough. The cookies can turn dense.
Press the sticky rice lightly into the dough. This is to avoid the stcky rice from falling off during the baking process.
Bake until just set. The cookies continue cooking on the tray, so pulling them slightly early keeps them soft and chewy.
Storage Tips
Store in an airtight container at room temperature for 1 day. The sticky rice and mango puree are best enjoyed on the same day.
Store in an airtight container in the fridge for up to 3 days. Before serving, microwave for about 10-15 seconds to soften the sticky rice.
Frequently Asked Questions
Can I use frozen mango?
Yes! Thaw the mango completely and drain any excess liquid before making the mango puree. You want the mango puree to be on the thicker side.
What type of rice should I use?
Use glutinous (sweet) rice for the authentic chewy texture.
Why do I need to chill the cookie dough?
Chilling helps the butter firm up, making the cookies easier to handle and helping them spread less while baking.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look just set. They will continue to firm up as they cool on the baking sheet.
Ingredient Substitutions
Granulated sugar → light brown sugar
Swap 1:1 for a slightly deeper, caramel-like flavor and softer texture.
Egg yolk → whole egg
You can use 1 whole egg, but the cookies will be slightly less rich and a bit more cakey.
Fresh mango → frozen mango
Thaw completely and drain excess liquid before making puree.
Fresh lime juice → lemon juice
Use the same amount for brightness if you don’t have lime.
What to Serve With Mango Sticky Rice Cookies
Hot Tea: You can enjoy these fruity cookies with a cup of hot tea. The hot tea balances the sweetness.
Tropical Drink: You can follow the tropical vibes by pairing it with coconut water or a lightly-sweetened mango tea.
Most Common Mistakes
Using runny mango puree. Runny mango puree will soak into the cookie and make it too soggy.
Overbaking the cookies. These cookies are meant to be soft. Overbaking will make it dry.
Overloading the toppings. Add too much sticky rice will weigh the cookies down and cause uneven baking.
Using the wrong rice. Use other types of rice will not work in this recipe.
Overmixing the dough. Overmixing will cause dense cookies.
Mango Sticky Rice Cookies
Ingredients
- Cookie Dough
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 tbsp thick mango puree
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Prepared sticky rice follow my Rice Cooker Mango Sticky Rice recipe
- Mango Puree
- 1 cup ripe mango diced
- 1 tbsp granulated sugar
- 2 tsp cornstarch
- 2 tbsp water
- 1 tsp fresh lime juice
Instructions
- Prepare the sticky rice by following my Rice Cooker Mango Sticky Rice recipe. Once finished, set aside enough sticky rice for topping the cookies and allow it to cool.
- Add the diced mango, sugar, and lime juice to a small saucepan. Cook over medium-low heat for about 5 minutes, stirring occasionally, until the mango softens.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir the slurry into the mango mixture and continue cooking over low heat for 2–3 minutes, or until the puree is thick, glossy, and spreadable. Remove from the heat and let it cool completely.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Mix in the egg yolk, 2 tablespoons of the cooled mango puree, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until no dry streaks remain. Do not overmix.
- Cover and chill the dough for 15 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using a cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently flatten each dough ball into a thick disc.
- Top each cookie with a small spoonful of cooled sticky rice, then add a dollop of mango puree on top.
- Bake for 14–16 minutes for smaller cookies (3 tbsp) or 17-20 minutes for larger cookies (mine was 4 tbsp scoops) or until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
If you enjoyed this mango sticky rice cookie recipe, you might also enjoy my actual mango sticky rice recipe.
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