Mango–Coconut Rice Krispies Treats
By David YuPublished on October 2, 2025
Time
45 minutes, plus 1 hour cooling and setting
Yield
Makes 16 treats
Ingredients
Before You Begin
You can use refined coconut oil, but the treats will taste less coconutty. We prefer the ease of using an immersion blender in this recipe, but if you don’t have one you can use a blender. The recipe calls for cutting the treats into 16 bars, but cut them into whatever shape or size you like. (We cut them into rounds for the photo.) This recipe was created as part of ATK’s Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Place small plate in freezer to chill. Combine 2 cups frozen mango chunks, ¼ cup sugar, 1 tablespoon lime juice, and pinch salt in medium saucepan. Bring to simmer over medium-high heat and cook, stirring frequently, until mango has softened, about 10 minutes. Remove saucepan from heat, stand immersion blender in saucepan, and blend mango mixture until completely smooth, about 2 minutes.
- Bring mango puree, still in saucepan, to simmer over medium-high heat, stirring frequently. Cook until puree is thickened and drops slowly from spoon, about 5 minutes. Remove pot from heat. To test consistency, place 1 teaspoon puree on plate and freeze for 2 minutes. Drag your finger through puree on plate; it has correct consistency when your finger leaves a distinct trail. If runny, return pot to heat and simmer for 1 minute longer before retesting. Transfer mango puree to medium bowl and refrigerate until cooled, at least 30 minutes or up to 3 days.
- Make parchment sling for 8-inch square baking pan by folding 2 long sheets of parchment paper so each is 8 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Melt 3 tablespoons unrefined coconut oil in Dutch oven over medium heat. Add 8 ounces large marshmallows and remaining ⅛ teaspoon salt and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK). Off heat, stir in 3 cups cereal and 1 cup unsweetened shredded coconut until fully combined.
- Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Let sit for 30 minutes until set.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 16 bars. Spoon or pipe small dollop of cooled mango puree over top of treats. Sprinkle with 2 tablespoons toasted coconut flakes and 1½ teaspoons black sesame seeds. Serve. (Untopped bars can be stored at room temperature for up to 3 days; top with mango puree just before serving.)
Time
45 minutes, plus 1 hour cooling and settingYield
Makes 16 treatsIngredients
Ingredients
Ingredients
Why This Recipe Works
These Rice Krispies Treats are inspired by the flavors and textures of the popular Thai dessert mango sticky rice, in which a bed of sweet, creamy sticky rice cooked in coconut milk is topped with slices of juicy ripe mango. We started by making a crisped rice base by melting marshmallows in unrefined coconut oil to impart a coconutty flavor. We used a heavy ratio of marshmallow to crisped rice in order to achieve an extra-creamy yet still crisp treat. We also folded shredded coconut into the mixture to add an extra punch of coconut flavor. For the mango component, we cooked down frozen mango chunks, along with some sugar and lime juice, and then blended it to concentrate the sweetness and flavor of the mango. Once cooled, we topped coconutty crisped rice rounds with the sweet, bright mango puree.
Before You Begin
You can use refined coconut oil, but the treats will taste less coconutty. We prefer the ease of using an immersion blender in this recipe, but if you don’t have one you can use a blender. The recipe calls for cutting the treats into 16 bars, but cut them into whatever shape or size you like. (We cut them into rounds for the photo.) This recipe was created as part of ATK’s Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Place small plate in freezer to chill. Combine 2 cups frozen mango chunks, ¼ cup sugar, 1 tablespoon lime juice, and pinch salt in medium saucepan. Bring to simmer over medium-high heat and cook, stirring frequently, until mango has softened, about 10 minutes. Remove saucepan from heat, stand immersion blender in saucepan, and blend mango mixture until completely smooth, about 2 minutes.
- Bring mango puree, still in saucepan, to simmer over medium-high heat, stirring frequently. Cook until puree is thickened and drops slowly from spoon, about 5 minutes. Remove pot from heat. To test consistency, place 1 teaspoon puree on plate and freeze for 2 minutes. Drag your finger through puree on plate; it has correct consistency when your finger leaves a distinct trail. If runny, return pot to heat and simmer for 1 minute longer before retesting. Transfer mango puree to medium bowl and refrigerate until cooled, at least 30 minutes or up to 3 days.
- Make parchment sling for 8-inch square baking pan by folding 2 long sheets of parchment paper so each is 8 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Melt 3 tablespoons unrefined coconut oil in Dutch oven over medium heat. Add 8 ounces large marshmallows and remaining ⅛ teaspoon salt and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK). Off heat, stir in 3 cups cereal and 1 cup unsweetened shredded coconut until fully combined.
- Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Let sit for 30 minutes until set.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 16 bars. Spoon or pipe small dollop of cooled mango puree over top of treats. Sprinkle with 2 tablespoons toasted coconut flakes and 1½ teaspoons black sesame seeds. Serve. (Untopped bars can be stored at room temperature for up to 3 days; top with mango puree just before serving.)
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