Khao Niao Mamuang — Mango Sticky Rice

Desserts, RECIPES

Khao Niao Mamuang — Mango Sticky Rice
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Khao Niao Mamuang — Mango Sticky Rice

Course: RECIPES, Salads
Servings

2

servings
Cooking time

15

minutes
Total time

35

minutes

Few desserts in the world are as quietly perfect as mango sticky rice. Warm, coconut-soaked glutinous rice paired with cool slices of ripe mango and finished with a drizzle of salted coconut cream — it is a combination that feels both simple and extraordinary. A staple of Thai street food stalls and home kitchens alike, khao niao mamuang is best made when mangoes are at their ripest and sweetest. Once you've tried it made properly, no restaurant version will ever quite measure up.

Ingredients

  • 200 grams glutinous sticky rice

  • 1 can ONOFF Spices Coconut Cream

  • 3 tablespoons palm sugar (or coconut sugar as a substitute)

  • ½ teaspoon salt

  • 2 ripe mangoes, peeled and sliced

  • 1 teaspoon toasted sesame seeds or mung beans, to garnish (optional)

Directions

  • Soak the sticky rice in cold water overnight, or for a minimum of 4 hours. Drain well before cooking.
  • Line a steamer basket with muslin cloth or a clean cotton cloth, add the drained rice, and steam over boiling water for 20–25 minutes until the rice is tender, translucent, and cooked through.
  • While the rice steams, gently warm three quarters of the coconut cream in a small saucepan over low heat. Add 2 tablespoons of palm sugar and ¼ teaspoon of salt and stir until fully dissolved. Do not boil.
  • Transfer the cooked sticky rice to a bowl and pour the warm coconut mixture over it. Stir gently, then cover and leave to rest for 10 minutes so the rice absorbs the coconut cream fully.
  • For the salted coconut topping, warm the remaining coconut cream with 1 tablespoon of palm sugar and ¼ teaspoon of salt, stirring until dissolved. Set aside.
  • Arrange the sticky rice alongside the sliced mango on a serving plate. Drizzle the salted coconut topping over the rice and garnish with toasted sesame seeds or mung beans if using.
  • Serve at room temperature.

Notes

  • The mango variety matters. Look for Nam Dok Mai or Mahachanok mangoes if you can find them — they are the varieties traditionally used in Thailand and have the ideal sweetness and texture for this dish. Any ripe, sweet mango will work beautifully.