Sweet Sticky Rice with Mango Kha Neow Mamuang
Indulge in the tropical delight of Sweet Sticky Rice with Mango, or Kha Neow Mamuang—an iconic Thai dessert that perfectly balances creamy sweetness with refreshing fruit. This mouthwatering recipe features tender Thai glutinous rice drenched in a luscious coconut milk mixture infused with hints of pandan or vanilla for an aromatic twist. Paired with juicy slices of ripe mango and topped with a silky drizzle of coconut sauce, this elegant dish is a feast for both the eyes and palate. With optional toasted sesame seeds for a nutty crunch, this dairy-free dessert is easy to make and ideal for sharing. Perfectly suited for warm summer days, it’s a must-try for lovers of Southeast Asian cuisine. Keywords: Thai sticky rice, mango dessert, coconut milk recipe, Kha Neow Mamuang, tropical Thai dessert.
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Recipe Information
Ingredients
- 1 cup Thai glutinous rice (sticky rice)
- 1.25 cups Coconut milk
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 medium Ripe mango (peeled and sliced)
- 1 piece/teaspoon Pandan leaf or vanilla extract (optional)
- 1 teaspoon Toasted sesame seeds (optional, for garnish)
Instructions
Rinse 1 cup of Thai glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
Drain the soaked rice and steam it in a bamboo or metal steamer for 25-30 minutes, until the rice is tender and sticky. Ensure to cover the steamer to trap the steam effectively.
In a small saucepan, heat 1 cup of coconut milk over medium heat but do not let it boil. Add 0.5 cup granulated sugar and 0.25 teaspoon salt. Stir until the sugar dissolves. If using, add 1 pandan leaf or 1 teaspoon vanilla extract for additional aroma.
Once the sticky rice is cooked, transfer it to a large bowl. Gradually pour the warm coconut milk mixture over the rice, reserving about 3 tablespoons for later. Mix gently to combine, then cover and let the rice absorb the coconut milk for about 20 minutes.
Peel and slice 2 ripe mangoes into thin slices or cubes, and set them aside.
In a separate small saucepan, heat the reserved 0.25 cup of coconut milk on low. Stir in an additional pinch of salt and set aside as a topping sauce.
To serve, place a portion of the sweet sticky rice on a plate. Arrange mango slices beside the rice. Drizzle the reserved coconut milk sauce over the rice for an extra creamy flavor.
Optional: Sprinkle toasted sesame seeds on top for garnish and added texture.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 44.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
