Description
Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) is a classic and authentic Thai dessert combining creamy coconut-infused sticky rice with fresh, ripe mango slices. This delightful dish is a perfect balance of sweet and salty flavors, topped with a luscious coconut sauce and sprinkled with toasted sesame seeds, making it a crowd-pleaser that rivals restaurant versions.
Ingredients
Sticky Rice
- 2 cups water
- 1 ½ cups uncooked glutinous sticky white rice, rinsed
Coconut Milk Mixture
- 2 cups coconut milk, divided
- 1 cup white sugar, or to taste
- ¾ teaspoon salt, divided
Sauce
- 1 tablespoon white sugar, or to taste
- 1 teaspoon tapioca starch
Toppings
- 3 mangos, peeled and sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Sticky Rice: Combine the water and rinsed glutinous sticky rice in a saucepan. Bring it to a boil, then cover and reduce the heat to low. Simmer until all the water is absorbed, about 15 to 20 minutes, ensuring the rice becomes tender and sticky.
- Make Coconut Milk Mixture: While the rice cooks, combine 1 ½ cups of coconut milk, 1 cup of sugar, and ½ teaspoon salt in another saucepan. Heat this mixture over medium heat until it just begins to boil, then remove it from the heat and set it aside.
- Combine Rice and Coconut Milk: Stir the cooked sticky rice into the warm coconut milk mixture until well incorporated. Cover the mixture and allow it to cool and absorb the flavors for 1 hour.
- Prepare the Topping Sauce: In a separate saucepan, mix ½ cup coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and tapioca starch. Bring this mixture to a boil and cook, stirring constantly until the sauce thickens slightly.
- Assemble the Dessert: Place the coconut-infused sticky rice on a serving dish. Arrange the peeled and sliced mangoes beautifully on top of the rice. Pour the thickened coconut sauce evenly over the mangoes and rice.
- Finish with Sesame Seeds: Sprinkle toasted sesame seeds over the top for a nutty flavor and subtle crunch, completing the dish.
Notes
- If glutinous sticky rice is unavailable, short-grain rice can be used as a substitute, but the texture will be slightly different; it will thicken more as it cools.
- Adjust the sugar quantities to match your preferred sweetness level.
- Ensure to rinse the sticky rice thoroughly to remove excess starch for the best texture.
- Letting the rice cool covered in the coconut mixture is essential for absorbing the flavors and achieving the right consistency.
