Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango

Name: Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 1 null Mango (Ripe) skin peeled and chopped; 1/2 cup Rice; 1 cup Coconut milk; 1 tablespoon Jaggery; 1 pinch Salt; 1 cup Coconut milk; 4 tablespoons Sugar

Archana's Kitchen

March 26, 2018

3528 Ratings

Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Dessert

Cuisine:Thai

Thai Style Khao Niaow Ma Muang Recipe (Mango Sticky Rice Dessert) is a must try dessert from Thai. The perfect blend of coconut based sticky rice with sweet and sour ripened mangoes makes it the perfect dessert to try as a finisher for your meal. The dessert is popular among the Thailand. March is the right season to try out this sensational dessert which will blow your minds with the great combination of mango and coconut.

Serve the Thai Style Khao Niaow Ma Muang Recipe after Thai flavoured Vegetarian Thai Green Curry Recipe or Pad Thai for your main course.

If you are looking for more Thai recipes here are some:

Serve the Thai Style Khao Niaow Ma Muang Recipe after Thai flavoured Vegetarian Thai Green Curry Recipe or Pad Thai for your main course.

If you are looking for more Thai recipes here are some:

Ingredients

For the Sticky Rice

1 Mango (Ripe), skin peeled and chopped

1/2 cup Rice

1 cup Coconut milk

1 tablespoon Jaggery

1 pinch Salt

For the Sauce

1 cup Coconut milk

4 tablespoons Sugar

Instructions for Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango

To begin making the Thai Sweet Sticky Rice With Mango, peel the mango and keep it ready.

Soak the rice for at least 30 minutes with water, add the rice with the soaked water into a saucepan, add coconut milk, jaggery and salt as well and bring it to a boil.

Keep stirring so that rice does not stick to the bottom. Boil until the water is almost evaporated.

When the rice is just boiled, switch off the heat and cover it with the lid and leave it for the rice to cook even more in the steam.

Move on to make the sauce, heat the coconut milk with sugar on to a pan and keep stirring until the sauce thickens and switch it off.

To assemble, take out a bowl, mix the cooked rice and spoon out and place it in the bowl, add chopped mangoes by the side and pour the sauce on the top and serve.

Serve the Thai Style Khao Niaow Ma Muang Recipe after Thai flavoured Vegetarian Thai Green Curry Recipe or Pad Thai for your main course.