Thai Sweet Sticky Rice With Mango Khao Neeo Mamuang

Experience the sweet and creamy flavors of Thailand with this classic dessert, Khao Neeo Mamuang, featuring sweet sticky rice, juicy mango, and a rich coconut cream sauce. This tropical treat is a perfect combination of textures and flavors, sure to transport you to the bustling streets of Bangkok.

Ready Time

2 hrs

Yields

9 servings

Ingredients

Glutinous or sweet rice, 4 cups
Water, 4 cups
Pandan extract or pandan paste, 2 teaspoons
Salt, 1 teaspoon
Mangoes, 3-4 ripe
Coconut cream, 1 cup
Sugar, 1 cup
Palm sugar or brown sugar, 1/2 cup
Sesame seeds, 1 tablespoon
Coconut flakes, 1 tablespoon

Instructions

Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight.

Drain the water and set the rice aside.

In a medium saucepan, combine 4 cups of water, 2 teaspoons of pandan extract or pandan paste, and 1 teaspoon of salt.

Bring to a boil, then add the drained glutinous rice.

Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the rice is cooked.

While the rice is cooking, prepare the coconut cream sauce.

In a small saucepan, combine 1 cup of coconut cream, 1 cup of sugar, and 1/2 cup of palm sugar or brown sugar.

Heat over low heat, stirring constantly, until the sugar has dissolved.

Remove from heat and set aside.

Peel and slice 3-4 ripe mangoes into bite-sized pieces.

To assemble, place a scoop of the cooked sticky rice on a serving plate, followed by a slice of mango.

Drizzle the coconut cream sauce over the mango, and sprinkle with 1 tablespoon of sesame seeds and 1 tablespoon of coconut flakes.

Repeat the assembly process until all ingredients are used up, making 9 servings in total.

Notes

Use short-grain glutinous or sweet rice for the best results, as it’s specifically designed to absorb liquid and yield a creamy texture. If using pandan extract, start with 1 teaspoon and adjust to taste, as it can be quite strong.

You can also use a combination of pandan extract and pandan paste for added depth of flavor.

For mango, choose ripe but firm varieties like Nam Dok Mai or Ok Rong, as they hold their shape well when sliced. Make the coconut cream sauce ahead and refrigerate for up to 2 days or freeze for up to 2 months.

To toast sesame seeds and coconut flakes, simply spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned.