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Tasty Tropical Hawaiian Rice Krispie Treats with Mango Glaze

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A bright and refreshing twist on classic Rice Krispie treats featuring a luscious mango glaze and optional toasted coconut topping, perfect for summer or luau-themed parties.

Ingredients

Scale
  • 6 cups (180 g) crispy rice cereal
  • 4 cups (280 g) mini marshmallows
  • 3 tablespoons (42 g) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 large ripe mango, peeled and diced (about 1 cup/165 g)
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
  • 2 tablespoons toasted shredded coconut (optional)
  • Chopped macadamia nuts or pineapple bits (optional)

Instructions

  1. Line a 9×13-inch (23×33 cm) baking pan with parchment paper or lightly grease it with nonstick spray. Set aside.
  2. In a large nonstick saucepan over low heat, melt 3 tablespoons (42 g) unsalted butter. Once melted, add 4 cups (280 g) mini marshmallows and stir continuously until completely melted and smooth, about 3-4 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
  3. Immediately add 6 cups (180 g) crispy rice cereal to the melted marshmallow mixture. Stir gently but thoroughly to coat all cereal evenly.
  4. Transfer the mixture into the prepared pan. Use a buttered spatula or lightly greased hands to press the mixture firmly and evenly into the pan. Let cool for 10-15 minutes.
  5. While the base cools, place diced mango, 2 tablespoons honey, and 1 tablespoon fresh lime juice into a medium saucepan over medium heat. Stir occasionally and simmer gently until mango softens, about 5-7 minutes. Mash or puree for a smoother glaze if desired.
  6. If a thicker glaze is desired, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir into the mango mixture and cook for another 1-2 minutes until thickened. Remove from heat and let cool slightly.
  7. Pour the mango glaze evenly over the set Rice Krispie base. Spread gently with a spatula. Sprinkle toasted shredded coconut or chopped macadamia nuts on top if desired.
  8. Refrigerate the glazed treats for at least 30 minutes to allow the glaze to firm up. Once set, cut into squares or bars and serve.

Notes

Use ripe mango for best flavor. Press the base evenly but not too firmly to keep a light, crispy texture. For dairy-free, substitute butter with coconut oil and use dairy-free marshmallows. For gluten-free, use gluten-free crispy rice cereal or puffed quinoa. Toast shredded coconut at 350°F for 5-7 minutes until golden and fragrant. The glaze can be thickened with cornstarch slurry if desired.

Nutrition

Keywords: Rice Krispie treats, tropical dessert, mango glaze, Hawaiian treats, easy dessert, summer treats, marshmallow treats

Find it online: https://emacrave.com/tasty-tropical-hawaiian-rice-krispie-treats-with-mango-glaze-recipe/