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Mango Sticky Rice-Pop Bites

By OcadoLife
These no-bake Mango Sticky Rice-Pop Bites from cook Crystelle Pereira are a delicious spin on a classic. Inspired by Thai mango sticky rice, they combine coconut, chewy dried mango and gooey marshmallows for a brilliant…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

8 total
  • 40g desiccated coconut
  • 60g coconut oil, plus extra for greasing
  • 240g white marshmallows
  • 1 tsp vanilla bean paste
  • 1 tsp sea salt flakes
  • 150g rice pops
  • 60g toasted coconut flakes
  • 130g dried mango, finely chopped

Method

5 steps

  1. Step 1

    Toast the desiccated coconut in a large frying pan over low heat for 5 mins (approx.), stirring frequently, until deeply golden. Set aside to cool.

  2. Step 2

    Generously brush a 23 cm square tin with coconut oil. Add just over half the desiccated coconut, turning the tin to coat the base and sides, then tip out and reserve any excess.

  3. Step 3

    Melt 60g coconut oil in a large saucepan over low heat. Add three-quarters of the marshmallows with the vanilla and salt, stirring until the marshmallows have completely melted and the mixture is smooth.

  4. Step 4

    Remove from the heat; stir in the rice pops, coconut flakes, mango and remaining marshmallows until everything is evenly coated.

  5. Step 5

    Working quickly, transfer the mixture to the prepared tin. Using lightly damp hands, press it down firmly into an even layer. Sprinkle over the remaining desiccated coconut; chill for 30 mins or until firm. Cut into 25 squares and serve.