Thai Sweet Sticky Rice With Mango (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
Cook’s Note
I have used short-grain rice when I can't get glutinous white rice. It will thicken up as it cools.