Recently, I stumbled upon Whole Foods Mango Sticky Rice Ice Cream by Van Leeuwen, and let me just say—it was love at first bite. This dreamy combination of tropical mangoes, creamy coconut, and the subtle chewiness of rice turned one of my favorite Thai desserts into a scoopable, frozen treat!
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How to make Whole Foods Mango Sticky Rice Ice Cream
Whole Foods Mango Sticky Rice Ice Cream is basically a tropical-inspired ice cream flavor that’s sold at Whole Foods Market. It takes its cue from the classic Southeast Asian dessert mango sticky rice — a sweet combo of sticky (glutinous) rice, ripe mango, and rich coconut — and turns it into a frozen dessert you can scoop.
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Mango Puree:
- 2 ripe Alphonso mangoes (or any sweet mango variety), peeled and pitted
- 2 tablespoons fresh lime juice
Sticky Rice:
- 1/2 cup Thai sticky rice (glutinous rice)
- 1 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Instructions
1. Preparing the Sticky Rice: Rinse the sticky rice under cold water until the water runs clear. This helps remove excess starch. Soak the rice in water for at least 2 hours, or overnight. Drain the soaked rice and steam it in a steamer lined with cheesecloth for 20-25 minutes, or until fully cooked and translucent.
2. Making the Coconut Sweetened Rice: In a small saucepan, combine the coconut milk, sugar, and salt. Gently heat over medium-low until the sugar dissolves. Once the sticky rice is done, transfer it to a mixing bowl and pour the sweetened coconut milk over it. Stir well to combine. Let it sit to absorb the flavors and cool to room temperature.
3. Preparing the Mango Puree: In a blender or food processor, blend the mango pulp with the fresh lime juice until smooth. Set aside.
4. Making the Ice Cream Base: In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until it is just about to boil. In a separate bowl, whisk together the sugar and egg yolks until pale and thick. Gradually pour the hot cream mixture into the egg yolk mixture, whisking continuously to temper the eggs. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170-175°F, not boiling).
5. Combining All Elements: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract and let the mixture cool to room temperature, then refrigerate until completely chilled. Once chilled, mix in the mango puree and cooked sticky rice. For an extra touch, you can blend in the coconut sweetened rice to enhance the creaminess.
6. Churning the Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
Tips
- Quality ingredients: Use high-quality, ripe mangoes for the best flavor.
- Temperature control: Make sure the custard mixture is completely chilled before churning to achieve a smoother texture.
- Storage: Store the ice cream in an airtight container to prevent ice crystals from forming.
What to serve with
Whole Foods Mango Sticky Rice Ice Cream, with its tropical mango flavor, creamy coconut richness, and chewy sticky rice bits, is a treat that stands strong on its own. But if you’re looking to elevate the experience or serve it as part of a larger dessert spread, there are plenty of creative additions you can pair with it.
1. Fresh Mango Slices: Since mango is the star flavor of the Whole Foods Mango Sticky Rice Ice Cream, why not double down? Serve fresh, juicy mango slices on the side for added texture and sweetness. Use ripe mango varieties like Alphonso, Ataulfo (Honey Mango), or Keitt for their naturally sweet and buttery flavor.
2. Toasted Coconut Flakes: Sprinkle toasted coconut flakes over your ice cream for a nutty crunch and enhanced coconut aroma. This adds texture that contrasts perfectly with the richness of the ice cream.
3. Coconut Sticky Rice Balls: If you love the sticky rice bits in the ice cream, you can serve small sticky rice balls on the side for a fun visual and textural element. Scoop out spoonfuls of cooked sweet sticky rice (prepared using coconut milk and sugar), roll them into small balls, and serve as bite-sized accompaniments.
Ingredients Substitutes
Not all ingredients are easily accessible or suitable for every dietary need when making something as exotic as mango sticky rice ice cream. However, with a few tweaks and thoughtful substitutes, you can craft this delightful dessert while accommodating what you have on hand or your specific preferences.
1. Mango
Original Ingredient: Sweet, ripe mangoes (e.g., Alphonso, Ataulfo, or Keitt varieties)
Why?: Mango is the star of this dish, delivering the bright tropical flavor.
Substitutes:
- Canned Mango Pulp: If fresh mangoes are unavailable, opt for high-quality canned mango pulp (commonly found at Indian grocery stores). Just make sure it’s unsweetened so that you can control the sweetness in your recipe.
- Frozen Mango: Frozen mango chunks can be thawed and blended into a smooth puree.
- Peach, Papaya, or Apricot: If mango isn’t an option, you can use other tropical or stone fruits that mimic mango’s sweetness and texture. Blend and strain the fruit for a smooth puree.
2. Sticky Rice
Original Ingredient: Thai glutinous rice (a short-grain rice that becomes sticky after being steamed)
Why?: Sticky rice provides the chewy texture that mimics the traditional mango sticky rice dessert.
Substitutes:
- Sushi Rice: Sushi rice is also a short-grain rice that becomes slightly sticky when cooked. It can serve as a great replacement.
- Jasmine Rice: Though not as sticky, jasmine rice can provide a subtle floral flavor similar to authentic sticky rice.
- Sweetened Rice Noodles: Finely chopped rice noodles cooked with a bit of coconut milk can replicate the chewy texture.
3. Coconut Milk
Original Ingredient: Full-fat canned coconut milk
Why?: Coconut milk adds richness, a creamy texture, and a tropical flavor to both the sticky rice mixture and the ice cream.
Substitutes:
- Coconut Cream: If you want even more creaminess, swap coconut milk for coconut cream (use sparingly to avoid making the rice too heavy).
- Coconut Milk Powder: Reconstitute with water to your desired consistency.
- Dairy Options: If coconut milk isn’t an option, use whole milk or half-and-half for similar richness, though it lacks the tropical flavor. Consider adding a bit of coconut extract to replicate the flavor.
- Oat Milk or Almond Milk: For a non-dairy alternative, use thick and creamy oat or almond milk. Opt for unsweetened versions for better control of the flavor.
Final Thoughts
Serving Whole Foods Mango Sticky Rice Ice Cream with these sides or toppings enhances the dessert and creates a layered, unforgettable eating experience.
More Whole Foods Recipes:
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Mango Puree:
- 2 ripe Alphonso mangoes
- 2 tablespoons fresh lime juice
Sticky Rice:
- 1/2 cup Thai sticky rice (glutinous rice)
- 1 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Instructions
1. Preparing the Sticky Rice: Rinse the sticky rice under cold water until the water runs clear. This helps remove excess starch. Soak the rice in water for at least 2 hours, or overnight. Drain the soaked rice and steam it in a steamer lined with cheesecloth for 20-25 minutes, or until fully cooked and translucent.
2. Making the Coconut Sweetened Rice: In a small saucepan, combine the coconut milk, sugar, and salt. Gently heat over medium-low until the sugar dissolves. Once the sticky rice is done, transfer it to a mixing bowl and pour the sweetened coconut milk over it. Stir well to combine. Let it sit to absorb the flavors and cool to room temperature.
3. Preparing the Mango Puree: In a blender or food processor, blend the mango pulp with the fresh lime juice until smooth. Set aside.
4. Making the Ice Cream Base: In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until it is just about to boil. In a separate bowl, whisk together the sugar and egg yolks until pale and thick. Gradually pour the hot cream mixture into the egg yolk mixture, whisking continuously to temper the eggs. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170-175°F, not boiling).
5. Combining All Elements: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract and let the mixture cool to room temperature, then refrigerate until completely chilled. Once chilled, mix in the mango puree and cooked sticky rice. For an extra touch, you can blend in the coconut sweetened rice to enhance the creaminess.
6. Churning the Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
