Print

Mango & Sticky Rice (Khao Niew Mamuang) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

Mango & Sticky Rice, or Khao Niew Mamuang, is a beloved traditional Thai dessert featuring sweet sticky rice soaked in creamy coconut milk, paired perfectly with ripe, juicy mangoes and a luscious salted coconut sauce. This harmonious blend of sweet, salty, and fruity flavors creates an unforgettable tropical treat that’s simple to prepare and utterly delicious.

Ingredients

For the Rice:

  • 9.5 oz. (270g) Thai (long grain) sticky rice
  • 2/3 cup (160ml) coconut milk
  • 1/4 cup (50g) sugar (adjust to taste)
  • 1/8 tsp. salt

For the Salted Coconut Sauce:

  • 1/2 cup (120ml) coconut milk
  • 1/4 tsp. salt
  • 1 tsp. cornstarch
  • 1 tbsp. water

To Finish:

  • Some crispy mung beans or black sesame seeds (optional)
  • 3 ripe mangos

Instructions

  1. Soak the Rice: The night before, rinse the sticky rice thoroughly until the water is only slightly cloudy. Soak the rice in enough water for at least 3 hours or preferably overnight to soften and prepare it for steaming.
  2. Make the Salted Coconut Sauce: In a small saucepan, combine 1/2 cup coconut milk with 1/4 tsp salt and gently heat. Mix cornstarch with water until smooth, add to the coconut milk, and stir constantly. Let the sauce simmer briefly until it thickens smoothly. Remove from heat, transfer to a bowl, and allow it to cool.
  3. Prepare Coconut Milk for Rice: Using the same saucepan, combine 2/3 cup coconut milk, sugar, and 1/8 tsp salt. Warm the mixture until the sugar fully dissolves, then set aside.
  4. Steam the Sticky Rice: Soak a bamboo rice steamer basket in water for about 10 minutes to prevent sticking. Bring a tall pot of water to a boil. Drain the soaked rice, place it in the steamer basket, and cover with a lid, ensuring boiling water does not touch the basket. Steam the rice for 23-25 minutes, flipping the rice halfway to ensure even cooking.
  5. Reheat Coconut Milk: About one minute before the rice is done, reheat the coconut milk mixture to a boil so it is hot when combined with the rice.
  6. Combine Rice and Coconut Milk: Transfer the steamed rice to a bowl and pour over the hot coconut milk. Stir to combine well. Cover the rice and let it rest for 15-20 minutes. Stir again and let sit for another 15-20 minutes covered to allow the flavors to fully absorb. You can keep this at room temperature for several hours but avoid refrigeration until ready to serve. Prepare optional crispy mung beans as topping during this time if desired.
  7. Prepare and Serve Mangoes: Slice each mango into two large pieces along the stone. Score the flesh crosswise without cutting through the peel, then press from the back to invert and reveal the chunks. Arrange mango slices on plates or bowls with sticky rice, drizzle with the salted coconut sauce, and sprinkle your choice of crispy mung beans or black sesame seeds on top. Enjoy this exquisite Thai dessert!

Notes

  • If you don’t have a bamboo steamer, a metal steamer basket or sieve works well too. For larger holes in the basket, wrap the rice in damp cheesecloth to prevent grains from falling through.
  • Adjust sugar amount in the coconut milk based on your preferred sweetness.
  • Crispy mung beans add a delightful crunch but are optional; black sesame seeds are a great alternative and also add flavor.
  • Do not refrigerate the sticky rice before serving to maintain its perfect texture.

Find it online: https://recipesbyliza.com/mango-and-sticky-rice-khao-niew-mamuang-recipe/