Description
Enjoy delightful Thai Mango Sticky Rice Treats that are vegan and gluten-free, perfect for any occasion.
Ingredients
Scale
- 2 cups Mango nectar
- 2 tsp Coconut extract
- ½ cup Shredded sweetened coconut
- ½ cup Vegan butter (Divided)
- 20 oz Mini vegan marshmallows
- 7 cups Vegan crispy rice cereal
- a few drops Orange food dye
- ½ cup Coconut cream
- 2 tbsp Sugar
- 1 tsp Tapioca starch
- a pinch Salt
- 1 tbsp Sesame seeds
Instructions
- Boil the mango nectar in a small saucepan over high heat until it bubbles vigorously.
- Simmer the nectar on medium heat, whisking often, until it reduces to just ½ cup, about 25 minutes.
- Transfer the syrup to a small bowl, cover it with plastic wrap, and set aside to cool.
- Grease a 9 x 13” removable-bottom pan with coconut oil.
- Blend the shredded sweetened coconut in a food processor into very fine pieces.
- Melt ¼ cup of vegan butter in a nonstick pot over medium heat.
- Stir in 10 oz of mini marshmallows until completely melted.
- Incorporate the coconut extract and finely shredded coconut, stirring until blended.
- Add 5 oz of crispy rice cereal, folding it gently into the mixture.
- Press the mixture into the prepared pan and cover to set aside.
- Melt another ¼ cup of vegan butter in a clean nonstick pot over medium heat.
- Combine the remaining 10 oz of mini marshmallows and stir gently to melt.
- Mix in 3 tbsp of prepared mango syrup and a few drops of orange food coloring, stirring until vibrant.
- Stir in the remaining 5 oz of crispy rice cereal until well coated.
- Spread the mango mixture over the coconut layer in the pan.
- Whisk together coconut cream, sugar, tapioca starch, and a pinch of salt until smooth.
- Heat the mixture over medium heat until thickened, then transfer to a squeeze bottle and let cool for 15 minutes.
- Drizzle the cooled glaze in a zigzag pattern over the bars and sprinkle with sesame seeds.
- Serve immediately or store covered for up to a week.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Thai Mango Sticky Rice, Vegan, Gluten-Free, Dessert