Mango Sticky Rice Cold Brew

A refreshing cold brew with sweet mango and creamy coconut milk inspired by Thai desserts

Love Thai desserts and coffee? This Mango Sticky Rice Cold Brew brings together the beloved flavors of Thailand's famous dessert with smooth cold brew coffee. Sweet mango, creamy coconut milk, and a hint of sticky rice syrup create a perfectly balanced tropical coffee treat!

This drink is super easy to make at home. Start with rich cold brew coffee (medium-dark roast works best), then layer it with homemade sticky rice syrup, coconut milk, and fresh mango puree. Perfect for hot summer days or when you're craving something uniquely refreshing.

Why You’ll Love This Recipe

This isn't your ordinary cold brew! Here's why you'll fall in love with it:

Perfect balance of coffee and tropical flavors
Easy to customize the sweetness level
Great for meal prep - make the cold brew and syrup ahead
Unique twist on both cold brew and Thai dessert

Mango Sticky Rice Cold Brew

A refreshing cold brew with sweet mango and creamy coconut milk inspired by Thai desserts

Cold Brew, Mango, Thai Dessert, Coconut, Sticky Rice, Iced Coffee, Summer Drink

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Equipment

Cold brew maker or large jar
Blender
Small saucepan
Tall glasses
Measuring cups and spoons
Strainer

Ingredients

1 cup cold brew coffee concentrate
1/2 cup coconut milk
1 ripe mango, pureed
1/4 cup sticky rice syrup (2 tbsp sweet rice, 2 tbsp sugar, 1/4 cup water)
Ice cubes
Whipped cream (optional)
Diced mango for garnish

Instructions

Make the sticky rice syrup: Cook sweet rice, sugar, and water until thick and syrupy. Cool completely.
Puree the mango until smooth.
In a tall glass, add ice cubes.
Pour in 2 tablespoons sticky rice syrup.
Slowly add 1/2 cup cold brew concentrate.
Layer with 1/4 cup coconut milk.
Top with mango puree.
Optional: Add whipped cream and diced mango.
Stir before drinking.

Pro Tips

**Cold brew first**: Make your cold brew 12-24 hours ahead for the smoothest taste
**Ripe mangoes**: Choose mangoes that yield slightly to pressure for the best flavor
**Rice syrup prep**: Cook the sticky rice syrup ahead and store in the fridge for up to a week
**Layer it right**: Pour ingredients slowly over the back of a spoon for distinct layers

Calories: 285kcal, Carbohydrates: 42g, Protein: 3g, Fat: 12g, Saturated Fat: 10g, Sodium: 45mg, Potassium: 285mg, Fiber: 2g, Sugar: 35g, Vitamin A: 1200IU, Vitamin C: 30mg, Calcium: 40mg, Iron: 1mg

Iced

Dessert

Beverage

Drink

Thai