170 g sweetened dried mango, cut into 1/4-inch pieces
1 1/2 tsp sesame seeds, toasted
Directions
Cut the dried mango into roughly 1/4-inch pieces and set aside.
Heat a dry pan over medium heat. Add the sesame seeds in an even layer and stir often until fragrant, about 3 minutes. Transfer to a heatproof bowl.
Melt the butter over medium heat in a large pot. Once it starts to foam (about 3 minutes), reduce to low and stir constantly. Keep cooking until the milk solids turn golden, 2 to 3 minutes more. Watch closely, browned butter burns quickly.
Remove from heat and stir in the coconut milk powder. Add the marshmallows and salt (this stops the butter from cooking further) and stir until nearly smooth, about 3 minutes.
If the marshmallows aren't fully melted, return briefly to low heat. Don't overcook or the treats will harden.
Fold in the rice cereal, dried mango, and shredded coconut until everything is evenly coated.
Pour into a parchment-lined 8×8 pan. Gently spread without pressing so the treats stay fluffy.
Top with the toasted sesame seeds and cool for at least 1 hour.
Cut into a 4×4 grid (16 squares). Store in an airtight container up to 3 days.
A classic treat with a Thai-inspired upgrade: nutty browned butter, toasted sesame, and coconut against juicy dried mango. Recipe by Natashia Otiso (@natashiaotiso) via her Substack. Pre-measure everything first; electric stoves need extra patience for the browned butter.
