Mango with Sticky Rice Recipe

Mango with Sticky Rice

Mango with coconut sweetened sticky rice, known as Khao Neow Mamuang (ข้าวเหนียวมะม่วง) in Thai, is perhaps one of Thailand's most well known desserts or sweet snacks. The sweet and juicy, delicious flavor of well-ripened mango, next to the soft but chewy sticky rice that has soaked up the creamy and subtle flavors of coconut, which has been topped with a sweet but also slightly salty coconut milk topping, all with a sprinkling of toasted sesame seeds that give a burst of flavor as they pop between your teeth. There's really nothing quite like it. Making this lovely dessert at home is easier than you might think, and it is guaranteed to be a hit at your next dinner party. Follow along as we show you the complete process, including making perfect sticky rice on your stove top.

Yield: 2 servings
Prep time: 5 Minutes
Cooking time: 30 Minutes
Ready in: 35 Minutes

Ingredients:
  • 1 or 2 very ripe Mangoes
  • 1 Cup Glutinous Rice
  • 1 Cup Coconut Milk
  • 3 Tablespoons Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Sesame seeds
  • 1/2 Cup Coconut Milk
  • 3 teaspoons Sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon Tapioca Starch

Basic Directions:

1) Prepare the sticky rice by steaming glutinous rice inside a cloth bag using a vegetable steamer.

2) In a small saucepan, stir 1 cup of coconut milk together with 3 tablespoons of sugar and 1/2 teaspoon of salt. Heat only until the sugar and salt dissolves. Soak the cooked sticky rice in this mixture.

3) Blend the 1/2 cup coconut milk, salt, sugar and starch. Whisk and heat in a small pan until thickened, then cool in the refrigerator until ready to serve.

4) Use a small flat pan to toast the sesame seeds until golden brown.

5) Peel and cut the mango and arrange it with the sweetened rice. Sprinkle the rice with a little toasted sesame seed. Drizzle a little of the very cold sauce over it all. Serve.

For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=54