Mango Sticky Rice Smoothie
I first discovered this combination at Down to Earth, a local health food store in Hawaii, but never got the chance to try their version. The idea of blending the classic flavors of mango sticky rice - creamy coconut, sweet mango, and rich condensed milk - into a smoothie was too tempting to resist. After several tests in my kitchen, I've created a version that captures all those Thai dessert flavors in drinkable form.
This creamy mango sticky rice smoothie transforms the popular Thai dessert into a refreshing drink that's perfect for hot days. With layers of coconut tapioca, fresh mango, and a drizzle of sweetened condensed milk, this tropical smoothie tastes very indulgent. It feels like summer in a glass!
What is Mango Sticky Rice?
Mango sticky rice (khao niao mamuang) is Thailand's most famous dessert, featuring sweet glutinous rice cooked in coconut milk and served alongside ripe mango slices. The dessert is traditionally finished with a drizzle of coconut cream and sometimes sweetened condensed milk. This smoothie version captures those same tropical flavors while creating a refreshing drink that's perfect for breakfast or an afternoon treat.
Why I Love This Recipe
The genius is in the layered approach. Instead of trying to blend sticky rice (which would not work), I made a simple tapioca pudding using coconut milk and tapioca granules. These granules provide that slightly chewy texture reminiscent of sticky rice. I thought about using larger tapioca pearls or boba but I didn't want to have to resort to those extra wide straws.
For the mango layer, I kept it bright and fresh, and that final drizzle of sweetened condensed milk ties everything together just like the original dessert. Plus, it's pretty enough to make you feel like you're at a fancy smoothie bar. You can make your own Down to Earth smoothie dupe at home!
What you Need
- Tapioca Granules
- Coconut Milk
- Ripe Mangos
- Sweetened Condensed Milk
- Ice
Step by Step
Coconut Tapioca
The coconut pudding needs to be refrigerated before you make the smoothie, so plan to do this step a few hours earlier than the rest of the smoothie. This is a simple pudding made by heating the coconut milk until it is boiling. Bring it down to a simmer and then add the tapioca granules. You will stir this until they are transparent, between 15-20 minutes. Then add the sugar and vanilla until well combined.
For the icy mango:
Cut your mangos into cubes. If you don't have fresh mangos, feel free to use frozen mangoes. Toss these in a blender with about a cup of ice. Crushed ice is best if you have it. Blend until smooth and easy to pour. You may need to add a bit of water to get the right consistency. Besides the ice, this is just a mixture of pure mango and it really makes the smoothie taste fresh and healthy.
For the assembly, layer the coconut tapioca in the bottom of the glass. Top with about a cup of the icy mango.
Finally, drizzle with the sweetened condensed milk.
Serve with a straw. One of the best parts of this smoothie is the layers of flavors that you get when you drink it through a straw. Give it a stir with your straw for even more full flavors.
Mango Sticky Rice Smoothie Recipe
Equipment
- Blender
Ingredients
Coconut Tapioca
- 3 cups coconut milk
- ¼ cup Tapioca granules
- 2 Tablespoon sugar
- 1 teaspoon vanilla
Mango
- 2 mangos, diced
- 1 cup ice
Putting it All Together
- 1 Tablespoon sweetened condensed mill
Instructions
- This recipe is basically just layering the coconut tapioca, the mango slushy and then topping it all with sweetened condensed milk. The coconut tapioca will make more than enough for two smoothies. If you have leftover, it tastes great on its own too.
Coconut Tapioca Pudding
- In a saucepan, bring the coconut milk to a boil. Bring the milk down to a simmer and then stir in the tapioca granules.
- Cook for 13-18 minutes, while stirring often, until the tapioca is completely transparent.
- Remove from heat and stir in sugar and vanilla until completely combined.
- Cover and refrigerate until cool.
- Stir before using to break up any tapioca chunks.
Mango Slushy
- Add mango chunks to a blender with the ice. Blend until smooth. You want it to be a pourable consistency.
Putting it Together
- In a glass, layer about ¼ cup of the coconut tapioca with half of the mango slushy mixture. Top with half of the sweetened condensed milk. Do the same for the other smoothie.
Notes
Nutrition
NOTES: I tried a variation where I added everything to the blender at the same time. Coconut tapioca, mango, ice and the sweetened condensed milk. It saved a few minutes but it wasn't as good as the layered version. I highly suggest taking the extra time to create the layered version.
Frequently Asked Questions
Can I make this vegan?
Absolutely! Simply omit the sweetened condensed milk drizzle, or substitute with coconut condensed milk or a drizzle of maple syrup mixed with coconut cream.
Can I use frozen mango?
Yes, frozen mango works beautifully and actually creates a thicker, more ice cream-like texture for the mango layer. You may need less ice when using frozen fruit.
What if I can't find small tapioca granules?
Look for "instant tapioca" in the baking aisle, or try quick-cooking tapioca pearls. Avoid the large boba pearls unless you want a bubble tea experience!
How long does this keep?
The smoothie is best enjoyed immediately, but the tapioca base can be made 2 days ahead. The mango layer should be blended fresh for the best flavor and texture. This recipe will make more tapioca pudding than you will need. It is great on its own!
More Tropical Recipes You'll Love
If you're enjoying this, you might also love my other Hawaii inspired recipes: Hawaiian Tuna Poke for a savory tropical dish, or try my mochi banana bread. For more coconut-based treats, check out my Hawaiian Haupia (Coconut Pudding).
So good!!! I love the coconut tapioca!
So sweet and refreshing. I actually like this version better than the version at Down to Earth.