Mango Sticky Rice Popsicles

Instructions

1. Cook the sticky rice
   Drain the soaked glutinous rice. Steam the rice in a bamboo steamer or rice cooker for about 20 minutes until tender and translucent. While still hot, transfer to a bowl.
2. Prepare coconut mixture
   In a small saucepan, heat 3/4 cup coconut milk with sugar and salt over medium heat until sugar dissolves. Do not boil. Pour this mixture over the hot sticky rice and stir gently. Cover and let sit for 15 minutes to absorb.
3. Blend the mango mixture
   In a blender, combine 1 1/2 cups of diced mango, remaining 1/4 cup coconut milk, condensed milk, lime juice, and vanilla extract. Blend until smooth and creamy.
4. Assemble the popsicles
   Place a spoonful of cooled sticky rice into each popsicle mold, pressing down gently. Add a layer of the mango puree, then add another layer of sticky rice. Continue alternating until molds are nearly full, leaving 1/4 inch space at the top.
5. Add mango chunks
   Distribute the remaining 1/2 cup of diced mango evenly among the popsicle molds, pressing chunks slightly into the mixture. Sprinkle the toasted sesame seeds on top.
6. Freeze the popsicles
   Insert popsicle sticks and freeze for at least 4 hours or overnight until completely solid. If your mold has a cover, use it to hold the sticks in place.
7. Unmold and serve
   To remove popsicles, run the molds briefly under warm water to loosen. Sprinkle with toasted coconut flakes immediately after unmolding. Serve immediately or store in an airtight container with parchment paper between layers.