Sticky Rice With Mango or Khao Neaw Mamuang in Thai is arguably the most famous dessert in Thailand. This dessert is rich with coconut infused glutinous rice and the natural sweetness of Thai mangoes. A great dessert to finish with any Thai meal. So, if you are going to try making this dessert, then, I’d recommend you use the “Nam Dawk Mai” mango variety which are in season now. If you are in Vancouver, you can get these mangoes from most local produce grocers in Chinatown. Please find a picture of this mango variety at the bottom of this post.
Recipe adapted from Thai’s Fabulous by Karnjana Leder
Sticky Rice With Mango-Khao Neaw Mamuang
3 Ripe Mangoes (sliced or diced)
250 g Glutinous Rice, soaked overnight and drained
1 ½ Cups Coconut Milk
1 ½ tsp Sea Salt
½ Cup Sugar (I used ¼ Cup)
1 tsp Rice Flour
Toasted Mung Beans, optional
Put the glutinous rice in a steamer lined with a piece of thin linen cloth and steam for 30 minutes.
Blend rice flour in ¾ cup of the coconut milk. Cook over a low heat. Stirring constantly (do not let it boil) till thickens. Remove from the heat and reserve.
Mix remaining coconut milk with sugar and salt. Bring it to a boil, stirring constantly. Add in the coconut milk mixture into the cooked glutinous rice. Cover the rice mixture for 20 to 25 minutes before serving.
Arrange the mangoes to one side of the plate, place the glutinous rice to another side and serve with the reserved coconut milk and some toasted mung beans, if desired.
"Nam Dawk Mai” Mango