Light and airy choux pastry with a creamy, smooth coconut mango filling.
These Mango Sticky Rice Cream Puffs combine the delightful textures of traditional cream puffs with the tropical flavors of mango and sticky rice. A creamy coconut filling with a hint of mango gives these puffs an irresistible twist.
Why you'll want it now, A tropical twist on classic cream puffs, perfect for mango lovers.
Why this recipe works
The choux pastry shells are light and airy, providing the perfect vessel for the creamy coconut and mango filling. The sticky rice adds a chewy texture that complements the smoothness of the cream.
Equipment
Medium saucepan
Wooden spoon
Piping bag with large round tip
Baking sheet
Parchment paper
Mixing bowls
Whisk
How to make it
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
Remove from heat and stir in flour until a dough forms. Return to heat and cook for 2 minutes, stirring constantly.
Transfer dough to a mixing bowl. Beat in eggs one at a time until smooth and glossy.
Pipe 2-inch rounds onto prepared baking sheet, spacing them about 2 inches apart.
Bake for 25 minutes until puffed and golden. Cool completely on a wire rack.
For the filling, combine cooked sweet rice, coconut milk, and sugar in a saucepan. Cook over low heat until thickened.
Whip heavy cream with powdered sugar until soft peaks form. Fold in mango and cooled rice mixture.
Cut cooled puffs in half and pipe or spoon filling into each puff. Replace tops and serve.
Enjoy these tropical Mango Sticky Rice Cream Puffs as a delightful twist on a classic dessert.
How you'll know it's ready
The puffs are ready when they are golden brown and feel hollow when tapped.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 375°F (190°C) and check a few minutes early. Standard oven users, follow the written temperature for best results.
Troubleshooting
If the puffs collapse, ensure they are baked long enough and fully cooled before cutting.
If the filling is too runny, chill the coconut rice mixture more thoroughly before folding into the whipped cream.
If the puffs are too dense, ensure you beat in the eggs until the dough is smooth and glossy.
Storage
Store filled cream puffs in an airtight container in the refrigerator for up to 2 days.
Make ahead
Unfilled puffs can be made a day in advance and stored in an airtight container. Fill just before serving.
Variations
Use pineapple instead of mango for a different tropical flavor.
Add a hint of lime zest to the filling for extra freshness.
Drizzle with a chocolate glaze for a richer treat.
Frequently asked questions
Can I freeze the cream puffs?
Yes, you can freeze the unfilled choux puffs. Thaw and fill before serving.
What if I can't find sweet rice?
You can substitute with short-grain rice, but the texture will be slightly different.
How do I prevent puffs from deflating?
Ensure they are fully baked and cooled before opening. Avoid opening the oven door during baking.
Can I use canned mango?
Fresh mango is recommended for the best flavor, but canned can be used if drained well.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
