Mango Sticky Rice

Published on 19 July 2023 at 09:59

Mango Sticky Rice—known as Khao Niew Mamuang in Thailand, is a beautiful combination of ripe mangoes and fragrant glutinous rice.

You don’t have to turn on any oven to enjoy this delicious dessert, perfect for these HOT summer days 🫠 Fresh mangos are the star of the show, with their juicy sweetness and vibrant color. I highly recommend using honey mangos! Sliced or diced, the mangos then lay on a bed of coconut infused sticky rice, adding a burst of tropical flavor. To finish, the mango sticky rice is drizzled with a decadent coconut milk sauce. The creamy coconut milk infused the rice with rich creaminess and subtle sweetness that pairs perfectly with the fresh mangoes.

Mango Sticky Rice

 

  • 2 fresh ripe mangoes
  • 1 cup sweet sticky rice
  • 1 cup canned unsweetened coconut milk
  • 1/3 cup honey/maple syrup
  • 1/4 tsp salt
  • 1/2 tbsp cassava flour

 

Make the Sticky Rice. Soak Rice with

water (place in fridge) for at least 6

hours, preferably over-night. Drain the

rice and let sit for at least 30 minutes

before cooking. Cook rice over stovetop

for around 30 minutes, or until

grains are translucent and tender.

Remove sticky rice from the pot and set aside.

 

Prepare Mangoes. Peel Mangos and

slice into bite-sized chunks or thin

slices.

 

Make the Sweet Coconut Sauce. Add

coconut milk, honey, and salt to a

medium-sized sauce pan. Bring to a

boil, then pour half of it into the

finished sticky rice

 

Finish the Sweet Coconut Sauce. Whisk

together the cassava flour  with 1 tablespoon of water to make a slurry. Add slurry to the remaining coconut sauce; stir until thickened

(may need to bring to a boil again). To plate, assemble rice and sliced mangoes, then pour finished sauce over. Garnish with additional toppings like sesame seeds and serve immediately.

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