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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