Mango and Sticky Rice Krispie Treats
Mango and Sticky Rice Krispie- A comforting dessert combined with a classic childhood snack. Think rice krispies but with chewy dried mango and shredded coconut. It's buttery, chewy, a bit fruity and the perfect amount of sweetness.
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Mango and sticky rice is a comforting and nostalgic dessert from the southeast. Its cooked sweet sticky rice mixed with coconut milk, and sugar. A sweet coconut sauce is made and drizzled on top of the sticky rice with ripe mango. Sesame seeds are sprinkled and it's enjoyed warm. There are so many different ways to make it I decided to make a recipe for it after seeing so many inspired ones.
Do Rice Krispies need a recipe?
Yes! The perfect ratio is so important! Too much cereal and it's not gooey and buttery. Not enough butter and it's just not the same.
My Pandan Rice Krispies, Ube Rice Krispies and Brown Butter Rice Krispies are also made with similar ratios. Ratios that create the perfect buttery, chewy, and stretchy rice Krispies.
Mango and Sticky Rice Krispie Ingredients:
- Butter- Unsalted butter
- Salt
- Rice Crispy Cereal (Puffed rice cereal)
- Marshmallows- Mini marshmallows
- Coconut cream Powder/ Coconut milk Powder
- Toasted Shredded Coconut
- Dried Mango
Let's Make Mango and Sticky Rice Krispie Treats:
Spray a 8x8 inch baking dish with nonstick cooking spray or lightly grease it with butter. You can also use parchment paper and grease it too for easier cleanup.
In a large stainless-steel pot, melt the butter over low heat about 2 to 3 minutes later, add the marshmallows, and salt. Save about 1 cup of mini marshmallows and set it aside.
Lower the heat and stir until the marshmallows are fully melted and smooth. Remove from heat. Add in the chopped dried mango, toasted coconut and coconut powder.
Add the rice cereal to the marshmallow mixture and stir. Before everything is just combined add in the mini marshmallows and mix until everything is evenly coated. Transfer to the prepared pan and gently press into an even layer using a spatula or lightly greased fingers. Add some more dried mangoes to the top, along with toasted coconut and a sprinkle of sesame seeds if desired.
Don’t press too hard just enough to hold it together so the bars stay soft and chewy.
Let cool at room temperature for about 1 hour. Cut into 9 squares and enjoy!
Store in an airtight container at room temperature for up to 2 days.
Mango and Sticky Rice Krisipe Treats
Ingredients
- 4 ounces Unsalted Butter
- 1 10 ounces Mini Marshmallows
- 1 teaspoon Salt
- 4.5 cups Rice cereal
- ½ cup Dried Mango chopped
- ½ cup Toasted Coconut
- ¼ cup Coconut Milk Powder/ Cream powder
- 1 tablespoon Sesame Seeds
Instructions
- Spray a 8x8 inch baking dish with nonstick cooking spray or lightly grease it with butter. You can also use parchment paper and grease it too for easier cleanup.
- In a large stainless-steel pot, melt the butter over low heat about 2 to 3 minutes later, add the salt and marshmallows. Save 1 cup of mini marshmallows to the side.
- Lower the heat and stir until the marshmallows are fully melted and smooth. Remove from heat. Add in the chopped dried mango, toasted coconut and coconut powder.
- Add the rice cereal to the marshmallow mixture and stir. Add the remaining marshmallows and stir until everything is evenly coated. Transfer to the prepared pan and gently press into an even layer using a spatula or lightly greased fingers. Add some more dried mangoes to the top, along with toasted coconut and a sprinkle of sesame seeds if desired.
- Let cool at room temperature for about 1 hour. Cut into 9 squares and enjoy!
- Store in an airtight container at room temperature for up to 2 days.
