Thai Mango with Sticky Rice Mamuang Kao Nieo
Indulge in the irresistible flavors of Thai Mango with Sticky Rice, or Mamuang Kao Nieo, a beloved Thai dessert that perfectly balances sweet, creamy, and fruity notes. This iconic dish features tender glutinous rice luxuriously infused with a sweetened coconut sauce, paired with juicy slices of ripe mango for a refreshing contrast. A drizzle of coconut topping adds a velvety finish, while a sprinkle of sesame seeds provides an optional nutty crunch. With simple ingredients like sticky rice, coconut milk, and fresh mangoes, this easy-to-make treat is a celebration of tropical indulgence. Perfect for a summertime dessert or as a unique addition to any meal, this recipe delivers the essence of Thai cuisine straight to your table.
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Recipe Information
Ingredients
- 1 cup Glutinous rice (sticky rice)
- 2 cups Water
- 1.5 cups Coconut milk
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 whole Ripe mangoes
- 1 teaspoon Cornstarch
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
1. Rinse the glutinous rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
2. Soak the sticky rice in water for at least 4 hours or overnight for best results.
3. Drain the rice and transfer it to a steamer lined with muslin or cheesecloth. Steam over medium heat for about 20-25 minutes, or until the rice is tender and fully cooked.
4. While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine 1 cup of the coconut milk, granulated sugar, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves. Do not let it boil.
5. When the sticky rice is cooked, transfer it to a large bowl. Gradually pour the warm coconut sauce over the rice, reserving about 2-3 tablespoons for plating. Gently mix until the rice absorbs the coconut milk. Cover the bowl and let it sit for 10-15 minutes to fully absorb the flavors.
6. To make the topping sauce, combine the remaining 0.5 cup of coconut milk and cornstarch in a small saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat and set aside to cool.
7. Peel the mangoes and slice them into thin wedges or cubes, depending on your preference.
8. To serve, place a portion of the sticky rice on a serving plate. Arrange the mango slices around or on top of the rice.
9. Drizzle the remaining coconut sauce over the rice and mango. Sprinkle with sesame seeds for garnish if desired.
10. Serve immediately and enjoy this classic Thai dessert!
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 169.1 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1564 mg | 33% | |
*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.
