Mango Coconut Smoothie with Glutinous Rice Pearls

A refreshing beverage with the sweetness of ripe mangoes and the creaminess of coconut milk. Chewy glutinous rice pearls add a fun and unique texture to every sip!

  • 40min

    prep time

  • 60min

    cook time

  • 10



  • 1 cup or 135g Glutinous Rice Flour
  • 7 tbsp or 105g Water
  • 5 tbsp or 60g Palm Sugar
  • 1/4 tsp or 1g , McCormick® Coconut Extract, (for the rice pearls)
  • 1/4 tsp or 1g, McCormick® Coconut Extract, (for the smoothie)
  • 600 g Mango (about 4-5 cups diced mango)
  • 150 g or ½ cup 1 tbsp Coconut Milk
  • 250 g or 1 cup Coconut Water
  • 500 g or 2 cups Crushed Ice
  • Peanut, toasted and rough chopped (as needed for garnish)

Nutrition information (per serving)


  • To make the rice pearls, in a small pot, add the palm sugar, McCormick Coconut Extract (for rice pearls), and water. On low heat, cook until the sugar has fully dissolved.

  • Remove from the heat and add in the glutinous rice flour all at once, mix until the flour is fully hydrated.

  • On a clean surface, remove the dough and knead it until smooth and reaches room temperature.

  • Roll out the dough and cut into small 1cm by 1cm pieces. Roll into round balls and coat with glutinous rice flour to prevent sticking.

  • In a medium-large pot, bring water to a running boil and boil the glutinous rice pearls for 25 minutes, turn off the heat and steep the pearls for an additional 15 minutes.

  • Strain out the pearls and set aside to cool. Add a little water to prevent sticking.

  • To make the smoothie, add the mango, coconut milk, coconut water, McCormick Coconut Extract (for the smoothie) and ice into a high-speed blender and blend until smooth.

  • To serve, add about 1-2 tablespoons of glutinous rice pearls with 1 cup of smoothie. Garnish with toasted peanuts and serve with a large straw.