Rice Krispie treats meet mango sticky rice for the most delicious mango sticky rice rice krispies. To make these it’s very similar to a classic Rice Krispie Treat, but instead of only melting down butter and marshmallows on the stove we also add in some sweetened condensed milk, Once we add in the rice krispies we also fold in some shredded coconut and chopped dried mangoes. They also get topped with a mixture of roasted black and white sesame seeds. These are seriously addicting and the best twist on a classic rice krispie treat.
Why You’ll Love These Mango Sticky Rice Rice Krispies
If you love the flavors of mango sticky rice, these Mango Sticky Rice Rice Krispie Treats have all the flavors of the classic dessert combined with a Rice Krispie treat. The bars combine everything you love about a classic Rice Krispie treat with dried mango, coconut, browned butter, and sweetened condensed milk for an extra soft and gooey texture. We finish them with toasted black and white sesame seeds. Every bite is a perfect balance of sweet, salty, and chewy.
Tips for the Best Mango Sticky Rice Rice Krispie Treats
For the softest Rice Krispie treats, avoid pressing them too firmly into the pan. Gently pressing helps keep the bars keeps them chewy without being too dense. We also finely dice the dried mango so it distributes evenly throughout the treats. This is what will give you mango flavor in every bite. Browning the butter is also worth the extra minute or two it adds a nuttiness and flavor that goes so well with coconut and sesame. For even more nutty flavor, use lightly toasted sesame seeds to sprinkle on top.
Mango Sticky Rice Krispies
Ingredients
- 1 stick salted butter 113 g
- ½ teaspoon salt
- ¼ sweetened condensed milk 60 ml
- 15 oz mini marshmallows
- 6 cup rice krispies cereal
- 1 tablespoon vanilla bean paste 15 ml
- 1 cup dried mango finely diced, packed
- 1 cup shredded sweetened coconut packed
- Toasted black and white sesame seeds to top
Instructions
- Grease a 9 x 13 inch pan with softened butter.
- In a large non-stick saucepan, melt butter over medium heat stirring constantly until slightly golden and fragrant. There should be little brown flecks throughout the butter
- Stir in the salt and sweetened condensed milk until combined
- Add marshmallows and stir until completely melted. Remove from heat
- Add vanilla bean and stir completely
- Add cereal and stir until well coated
- Add in the sweetened coconut and chopped mango and stir until well coated
- Using buttered spatula or wax paper evenly press mixture into a 9 x 13 inch pan greased with butter. Sprinkle with sesame seeds if using
- Cool. Cut into 2-inch squares using a knife sprayed with cooking spray or coated with softened butter.
- Eat right away or wrap each square tightly with cling wrap.
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