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Mango sticky rice coconut ice cream

Thai dessert.

Amount of persons: 4

Time: 60 min

Complexity: 3


  • Glutinous rice - 250 g
  • Water - 260 ml
  • Coconut milk - 1 cup
  • Sesame seeds - to taste
  • Fresh thai mango - 300 g
  • Egg yolk - 5 pcs
  • Egg white - 5 pcs
  • Sugar - 200 g
  • Coconut cream - 250 ml
  • Cream - 500 ml



Step 1. Soak the glutionus rice overnight to wash away the extra starch. Next steam the rice with the water for 40 min.

Step 2. Boil the coconut milk with a pinch of salt. Once the rice is ready remove it onto a tray and pour in the coconut milk and mix well. Be sure the rice soak in up all the coconut milk.

Step 3. Choose only ripe yellow mangos, peeled and remove the flesh and set aside.

Step 4. Whip egg yolk and sugar into a thick custard. When custard is formed, add in coconut milk and whip.

Step 5. Whip egg white till soft peak. Whip cream till soft peak.

Step 6.  Combine all the ingredient into one bowl and whip using a mixing machine, gradually pour in liquid nitrogen then ice cream in form.

Step 7.  Serve the ice cream with warm sticky rice and fresh mango. Enjoy!

Bon Appetit!