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Desserts
American-Inspired
12 squares
30 minutes
10 minutes
These Mango Sticky Rice Crispy Treats are a tropical twist on the classic marshmallow cereal bar, featuring a chewy coconut Rice Krispies base topped with a vibrant layer of fresh Tree Ripened Mango gelatin. Finished with toasted coconut and black sesame seeds, these easy no-bake treats capture the sweet, creamy flavors of traditional mango sticky rice in a fun, handheld dessert that's perfect for parties, potlucks, or summer snacking.
Coconut Rice Krispies Base
5 tbsp unsalted butter
10 oz mini marshmallows
6 cups Rice Krispies cereal
1 cup sweetened shredded coconut
⅓ cup coconut milk
1 tsp vanilla extract
½ tsp salt
Mango Gel Layer (Gelatin Set)
2 ripe Tree Ripened Mangoes (about 2 cups puree)
2–3 tbsp sugar (to taste)
1 tbsp lime juice
Pinch of salt
2 tsp unflavored gelatin powder
2 tbsp cold water
Finish
Toasted coconut flakes (optional but recommended)
Black Sesame Seeds
Make the Mango Gel Layer (first — it needs time to set)
Bloom gelatin: mix gelatin + cold water, let sit 5–10 minutes until thick.
Blend mango until completely smooth.
Heat mango puree with sugar, lime juice, and salt until hot but not boiling.
Remove from heat and stir in bloomed gelatin until fully dissolved and glossy.
Pour into a parchment-lined shallow tray (aim for ~¼ inch thickness).
Chill 2–3 hours until fully set and sliceable.
Make the Coconut Rice Krispies Base
Melt butter in a large pot over low heat.
Add marshmallows and stir until fully melted and smooth.
Stir in coconut milk, vanilla, and salt.
Fold in Rice Krispies and shredded coconut until evenly coated.
Press mixture firmly into a parchment-lined 9x13 pan.
Let set 10–15 minutes (slightly firm but still tacky).
Assemble the Layers
Carefully lift or cut mango gel into a single sheet (or large pieces).
Lay mango gel evenly across the Rice Krispies base.
Gently press so it adheres without breaking.
Sprinkle toasted coconut on top (optional but adds aroma + crunch).
Chill 30–60 minutes to fully set together.
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