This mango sticky rice is a wonderful and authentic-tasting Thai dessert that’s as good, if not better, than what you find in many Thai restaurants.
Thai Sweet Sticky Rice With Mango Recipe (Khao Neeo Mamuang)
This mango sticky rice is a wonderful and authentic-tasting Thai dessert that's as good, if not better, than what you find in many Thai restaurants.
Ingredients
- 2 cups water
- 1 ½ cups uncooked glutinous sticky white rice rinsed
- 2 cups coconut milk divided
- 1 cup white sugar or to taste
- ¾ teaspoon salt divided
- 1 tablespoon white sugar or to taste
- 1 teaspoon tapioca starch
- 3 mangos peeled and sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Gather all ingredients.
- Combine water and rice 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 is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
- Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
- Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
- Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice.
- Sprinkle with sesame seeds.
Notes
I have used short-grain rice when I can’t get glutinous white rice. It will thicken up as it cools.
