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Thai sweet sticky rice with mango (Khao neeo mamuang) recipe

Thai sweet sticky rice with mango (Khao neeo mamuang) recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Mango desserts

This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.

238 people made this

IngredientsServes: 4

  • 300g uncooked short-grain white rice
  • 475ml water
  • 350ml coconut milk
  • 200g caster sugar
  • 1/2 teaspoon salt
  • 125ml coconut milk
  • 1 tablespoon caster sugar
  • 1/4 teaspoon salt
  • 1 tablespoon tapioca starch or cornflour
  • 3 mangos, peeled and sliced
  • 1 tablespoon toasted sesame seeds

MethodPrep:10min ›Cook:20min ›Extra time:1hr › Ready in:1hr30min

  1. Combine the rice and water in a saucepan; bring to the boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. While the rice cooks, mix together 350ml coconut milk, 200g sugar and 1/2 teaspoon salt in a saucepan over medium heat; bring to the boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
  3. Make a sauce by mixing together 125ml coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt and the tapioca starch in a saucepan; bring to the boil.
  4. 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.

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Reviews & ratingsAverage global rating:(263)

Reviews in English (191)

Amazing . Very tasty-27 Apr 2015

This was really nice (although I wasn't crazy about the sesame seeds) and everybody asked for second helpings - will be making this again!-05 Apr 2012

by Betty Crocker

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 conconction, 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.-24 May 2008


NOTES ON MANGO STICKY RICE INGREDIENTS

Glutinous Rice

I had never heard of “glutinous” rice before making this recipe. It may seem super specific, but if there is one thing I would tell you to spring for in this recipe, it would be this. The reason? The gluten in the rice is what makes sticky rice….well, sticky! When combined with the water it creates a texture which is perfect for this dessert but unattainable with other kinds of rice.

White Granulated Sugar vs. Palm Sugar

I have big plans to make a page on this blog someday that has things that I mess up royally. That being said, this dessert was not a one-shot-deal for me. I had read many things that said that palm sugar was traditionally used in this recipe and that is the way I made it the first time. THAT BEING SAID….every picture I saw online showed the rice and sauce being a beautiful bright white. Let me tell you, although delicious, when you make this with palm sugar, the rice comes out an awkward brown color. It just wasn’t pretty. Someday I will share those photos with you, until then I am leaving this one up to you. The palm sugar really did make it taste great, but it you are going for presentation, the white granulated sugar may be the way to go.

Crunchy Mung Beans

While I find it to be an optional ingredient, I personally recommend sprinkling this dessert with some crunchy mung beans. I am a texture person and they add one heck of a crunch! I couldn’t find them at my local grocery store however, I had no issue finding them at my local international food store.


Coconut Sauce

The coconut sauce it what will make the rice sweet and creamy. I'm using coconut cream. You can also use full fat coconut milk, it just won't be as creamy.

To make the sauce you'll need:

This is the easy simple version of the coconut sauce. Some variations will include a thicker saltier sauce to drizzle on top, but instead I just reserve a ¼ of the coconut sauce.


Thai sweet sticky rice with mango (Khao neeo mamuang) recipe - Recipes

Here to make this Mango Sushi | Thai Sweet sticky rice with mango, I have given a little twist to Thai dessert Khao Neeo Mamuang and converted into Japanese dessert Sushi.

So you can call this a fusion dessert Fruit Sushi/Frushi which I have earlier shared on the blog by using different fruits.

This mango sushi is combination of Thai and Japanese cuisine. I have made a dessert by making thai style sticky coconut rice that are served with mango pieces and rolled it like Japanese Sushi.

Go ahead and try this delicious vegetarian fusion dessert recipe with your family and friends this weekend!

Mango Sushi | Thai Sweet sticky rice with mango

Step by step instructions and pictorial presentation to make MangoSushi | Thai Sweet sticky rice

To make rice

First soak rice for about half an hour. Cook it with enough water. When the rice is about 80% done, add sugar & coconut milk.

Cook further and note that rice should be of sticky consistency. Once done switch off the flame. Cool it, keep aside.

To make mango sauce :

In a pan add mango puree. To this add sugar. Next mix corn flour diluted in water. Stir it continuously with a whisk so that no lumps are formed.

Cook till it reaches to pouring consistency. Cool it and keep aside.

To assemble sushi :

Take a thin plastic table mat, spread cling film on it. Spread cooked rice with spatula or with wet hands evenly over it.

Now on cooked rice, spread chopped mango pieces vertically by keeping it in the corner leaving some space.
Don’t overfill it.

Now lift and roll mat. Keep rolling the mat by pressing it tight.

once rolled remove the mat and tie the edges of cling film tight.

Keep it in fridge for about 24 hours. Take out from fridge and remove cling film.

Cut into thick pieces. Place them in serving plate. Drizzle mango sauce over it.
Garnish with fresh mint leaves. Enjoy chilled.

My Tip: If you wish, serve it with a dollop of vanilla ice cream. It tastes yum.


Thai sweet sticky rice with mango (Khao neeo mamuang) recipe - Recipes


My mother found the the ultimate Thai cooking website and we are hooked! If you like Thai food this is the go-to recipe guide. Everything we have made from here is the best we have ever had. Seriously. at least for me maybe not stew. :) It is called Import Foods You can buy almost everything on their site to make the dishes and they have video of Thai vendors cooking the dishes so you can really see how it is done. FABULOUS!

A very sweet treat you'll absolutely love. Be sure to start with a mango that's nice and ripe, with a slight give to the touch. We like the Mexican mango sold throughout the year in the United States. These are tasty and sweet but not as fragrant as most Thai mangoes. The mango flesh should be bright and yellow, and we have detailed photos below showing you how to properly peel and slice them using a proper Thai Mango Peeler.

Ingredients
2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, cut into thick slices (see below)
1 tablespoon toasted sesame seeds (optional)
1 tablespoon tapioca starch (optional - to me at least)
1 tablespoon sugar
1/4 teaspoon salt

Directions
Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool.


Topping
Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.

Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!


Mango Sticky Rice | Khao Niew Mamuang | ข้าวเหนียวมะม่วง

My first attempt at making mango sticky rice was a complete disaster.

I started by dumping an entire can of coconut milk into my rice cooker with some jasmine rice and pressing “cook”. I figured, Thai cooking is easy, so coconut sticky rice should be as easy as that, right? Umm, not quite, I realized, as I dumped the gloppy mess of uncooked rice into the trash…

After that disheartening experience, I decided to learn how to make mango sticky rice the right way. And it turns out that it is pretty simple, just not in the way that I had thought!

To make the sticky rice, you first have to start with Thai sticky rice (also known as glutinous rice or sweet rice). Although this may seem painfully obvious to you, it wasn’t to me initially. The sticky rice is soaked for several hours and then steamed over a pot of boiling water with a traditional Thai steamer basket. Only after the rice is cooked do you add the coconut milk with a little sugar and some salt mixed in it. As the rice sits in this mixture, it soaks up the wonderfully sweet and slightly salty coconut sauce so that each grain of rice is permeated with this flavor.

Once you’ve made the sticky rice, this dessert is pretty simple to assemble. You just place a spoonful of the rice on your plate and then slice a mango into diagonal segments to its side. The key here is to use a perfectly ripe mango whose flesh is sweet and smooth. I prefer the Ataulfo (champagne) mangoes, but any variety that is ripe and sweet should work well. Then you spoon another little bit of the coconut sauce on top, sprinkle with some toasted sesame seeds, and before you know it, you have one of Thailand’s most popular desserts!

I love that once you know how to make sticky rice properly, this dessert is so easy to make. And I’m hoping that by sharing this recipe here, I can save you from rice cooker disasters like mine!


Thai recipe no. 1: Vegetarian pad thai

Pad thai is a popular stir fry dish that consists of rice noodles, a thick savory sauce, and other ingredients. Usual pad thai recipes use tamarind puree for its sauce. This one uses rice vinegar and lime juice instead. Peanuts are also optional, so those who have allergies to it should take note when making this recipe.

Image from Taste of Home

Ingredients

  • 6 ounces thick rice noodles, uncooked
  • 3 medium carrots, shredded
  • 1 medium sweet pepper, cut into strips
  • 2 cups bean sprouts
  • 4 large eggs lightly beaten
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons packed brown sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 4 teaspoons rice vinegar
  • 2 teaspoons lime juice
  • 2 teaspoons olive oil
  • 1/3 cup chopped fresh cilantro
  • Chopped peanuts, optional
  • Lime wedges

Steps

  1. Prepare the noodles according to the packaging instructions. Once done, drain the noodles, rinse, then drain again.
  2. Mix the brown sugar, soy sauce, vinegar, and lime juice in a small bowl to create the sauce.
  3. Heat the oil in a small skillet over a medium-high flame. Stir fry the carrots and pepper for 3 to 4 minutes or until crispy.
  4. Add the green onions and garlic and cook for another 2 minutes, stirring regularly. Remove from the pan and set aside.
  5. In the same pan, pour in the eggs and cook over medium heat. Stir until no liquid egg remains. Stir in the noodles, carrot mixture, and sauce, and heat through.
  6. Add the bean sprouts and toss to combine. Top with cilantro and peanuts and serve with lime wedges.

Sticky Rice Dinner Recipes

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Culturally Confused

In case you haven't noticed, Asian restaurant menus don't really include a lot of dessert. Sugar is a limited-quantity, limited-availability kind of thing. If you do get a dessert, it's normally a European-style cake (although this, too, normally has almost no sugar in it, which is disconcerting to say the least). So when I was first introduced to Thai food, I didn't exactly expect to find anything appealingly sweet. Boy, was I wrong. This dessert, a perfect combination of sticky rice, syrupy coconut, and sweet mango, is just about my favorite thing. I have seriously considered skipping the dinner altogether (and I'm all about some green curry) and just moving on to the finale.

Khao Neeo Mamuang (Thai Sticky Rice with Mango)
From Vinie Keattikul

2 cups sweet (glutinous) rice
2 pandan leaves (optional)
1½ cups coconut milk
1 cup plus 2 tablespoons granulated sugar, divided use
¾ teaspoon sea salt
3 ripe mangoes, peeled and sliced

Wash rice several times to remove starch. Cover with water in a medium bowl, and soak for at least 2-3 hours or overnight. Steam sticky rice with pandan leaves for 30 to 35 minutes.

While rice is cooking, combine 1 cup coconut milk, 1 cup sugar, and salt. Cook the sauce over medium heat until the sugar dissolves completely. When rice is done, combine cooked rice and sauce in a bowl and mix thoroughly. Let stand for 45 minutes.

Combine remaining ½ cup coconut milk and 2 tablespoons of sugar. Stir together over medium heat until sugar melts (or microwave for about 10 seconds to warm). To serve, scoop a mound of rice onto a dish, spoon sauce over the rice, and place sliced mango on the side.


Watch the video: Thai Sticky Rice With Mango. Good Times with Jen (December 2021).