Authentic Thai Recipe for
Mango with Sticky Rice

Authentic Thai Recipe for
Mango with Sticky Rice

ข้าวเหนียวมะม่วง (Khao Neow Mamuang)

Currently rated:  
Rated 4.5 Stars from 3012 reader reviews

First published on February 19, 2015
Recipe by W. Tipsuwan

Authentic Thai recipe for Mango with Sticky Rice
Yield: 2 servings
Prep time: 5 Minutes
Cooking time: 30 Minutes
Ready in: 35 Minutes

Ingredient List:

About my Khao Neow Mamuang:

About my Khao Neow Mamuang:

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.

Please rate this recipe by giving it from 1 to 5 Stars:

Step by Step Directions:

Step by Step Directions:

How to Make Khao Neow Mamuang

How to Make Khao Neow Mamuang

Step 1

4 hours before you start cooking, soak the glutinous rice in a generous amount of water. Then, drain it and rinse well. Place the rice in a piece of cheesecloth.

Photo of How to Make Mango with Sticky Rice - Step 1

Step 2

Lay the rice in your vegetable steamer. Keep the water level low enough so that when it boils it is not coming up onto the rice. Steam the rice for 20 minutes, then check it. It should be soft, sticky and translucent when done. If it is still dry or hard, then continue steaming for a while longer.

Photo of How to Make Mango with Sticky Rice - Step 2

Step 3

For the most delicious mango with sticky rice, use the mangoes from Thailand that are called Mamuang Nam Dok Maai (flower nectar mango) . They are long and slender and have very yellow skin even when not fully ripened. Be sure you get very ripe mangoes. If you can't get this type, then be sure to use mangoes that are ripe and yellow inside, and not the type that are normally eaten when green.

While the rice is steaming, measure and arrange the ingredients. You'll be making a sweetened coconut milk that's used to soak the cooked rice in. It is 1 cup of coconut milk, 3 tablespoons of sugar, and 1/2 teaspoon of salt. You also be making a thicker coconut topping that uses 1/2 cup of coconut milk, 3 teaspoons of sugar, 1/4 teaspoon of salt, and 1 teaspoon of starch. You need 1 teaspoon of white sesame seeds, and a sprig of mint as a garnish (optional).

Photo of How to Make Mango with Sticky Rice - Step 3

Step 4

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. Do not boil.

Photo of How to Make Mango with Sticky Rice - Step 4

Step 5

By now the rice should be done and still very hot. Lay it in a shallow boil and spread it around. Do not flatten it like a pancake, but use a spatula to make creases and open areas. Loosen it up so there is air and place for the coconut milk to settle in and pool up.

Photo of How to Make Mango with Sticky Rice - Step 5

Step 6

Poor the sweetened coconut into the rice. Just use enough so that it starts to puddle. The rice will soak up a lot of the liquid after a while, but you don't want the rice to be wet. You can do a little now, then check it later to see if it can take more. The secret to making it come out nice is to get as much of the coconut into the rice, while not getting it soggy. The rice should soak for at least 20 minutes, so now make the topping. For best results, leave the rice where it will stay nice and warm.

Photo of How to Make Mango with Sticky Rice - Step 6

Step 7

In a small saucepan over low heat, blend the 1/2 cup coconut milk, 1/4 teaspoon salt, and 3 teaspoons sugar. When the sugar melt and the mixture starts to get hot, thin the starch with a little water and whisk it well to prevent clumps, then add it to the pan. Stir well and continue heating on low until the sauce thickens. Pour it into a small bowl and let it cool in the refrigerator.

Photo of How to Make Mango with Sticky Rice - Step 7

Step 8

Use a small flat pan to toast the sesame seeds. It doesn't take long or much heat to get them golden brown, but for best results do it slowly and continue stirring them up by shaking the pan.

Photo of How to Make Mango with Sticky Rice - Step 8

Step 9

Peel and cut the mango. One large mango is usually enough for 2 servings, but that's up to you. I usually use one side for each, then cut it straight across. You can be as decorative as you want, and you will see it cut may different ways.

Photo of How to Make Mango with Sticky Rice - Step 9

Step 10

Put half the sweetened rice on a medium sized plate (warm is better). Lay the mango (cold is better) next to it. Sprinkle the rice with a little toasted sesame seed. Drizzle a little of the very cold sauce over it all. The sauce is sweet, but also salty, so you should not use too much.

Photo of How to Make Mango with Sticky Rice - Step 10

Step 11

Garnish with mint if you have some.

Photo of How to Make Mango with Sticky Rice - Step 11
Watch the Complete Video Lesson:
Watch Video About Mango with Sticky Rice
Please rate this recipe by giving it from 1 to 5 Stars:

Subscribe, Follow, or Share:

Access 100 Free Thai Cooking Lessons: