Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)132 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 1 hr 30 min
“This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.” - by Michelle
Original recipe yields 3 cups
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Amount Per Serving (4 total)
- 817 cal
- 26 g
- 144.3 g
Based on a 2,000 calorie diet
Reviews (132)Rate This Recipe
"I made this recipe twice. The first time I made it exactly as the recipe had stated. The second time I made some alterations with much better outcomes. The original recipe will yield a watery conco..." See morenction, so I cooked the sweet rice in my rice cooker with coconut milk instead of water. Also there's no need to add that much sugar, but adjust to your taste."
"This was DELICIOUS! Exactly as I remember it from Thai restaurants. I didn't have tapioca starch, so I also used corn starch and noticed no change in flavor. I will definitely be making this again!..." See more"
"Loved this recipe - sticky rice and mango is one of my favorite desserts yet I had never tried making it myself. As another reviewer mentioned, though, the rice should be steamed in a bamboo basket to..." See more be truly authentic. Cooking the rice by boiling it or with a rice cooker will make it mushy and with a different consistency than intended for this recipe. Use Thai glutinous rice (different from rice that may simply be labeled "sticky rice"), which you can buy at most Asian grocery stores - soak it in water for a few hours or overnight, then steam in a bamboo basket (you can also purchase these in specialty stores or online - I got mine on Amazon.com). The rice will be sticky and chewy, but not mushy, meaning that the grains will hold their shape. Hope that helps!"
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