Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) recipe

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Ingredients

1 ½ cups uncooked short-grain white rice
2 cups water
1 ½ cups coconut milk
1 cup white sugar
½ teaspoon salt
½ cup coconut milk
1 tablespoon white sugar
¼ teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

Nutrition Info

817.4 calories
carbohydrate: 144.3 g
cholesterol: : -
fat: 26 g
fiber: 6.4 g
protein: 8.4 g
saturatedFat: 21.7 g
servingSize: -
sodium: 458.4 mg
sugar: 76.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  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.

Recipe Yield

3 cups

Recipe Note

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

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