Thai Mango Sticky Rice Recipe (Khao Niao Mamuang)
User Reviews
5.0
3 reviews
Excellent
Thai Mango Sticky Rice Recipe (Khao Niao Mamuang)
Report
This Thai mango sticky rice recipe (khao niao mamuang) is an authentic sweet dessert made with sticky rice and coconut milk, paired with ripe mango.
Share:
Ingredients
Mango and sticky rice
- 4 ripe mangoes
- 3 cups glutinous rice
- 4 1/2 cups water
- 2 tbsp toasted sesame seeds optional
Coconut sauce for mixing with sticky rice
- 1 1/3 cups coconut milk
- 1 cup white sugar
- 2 Pandan leaves
- 1/2 tbsp salt
Salted coconut sauce for topping
- 3/4 cup coconut milk
- 1/2 tsp salt
- 1 tbsp rice flour
Add to Shopping List
Instructions
Make sticky rice
- Rinse the glutinous rice until the water runs clear, then soak it in water for 4 hours or overnight (For a pop of color, you can add food coloring to the soaking water.)
- Drain the rice, place it in a steamer lined with cheesecloth, and steam over boiling water for 20–30 minutes. The rice is done when it’s soft, sticky, and translucent.
- Remove it from the steamer and let it cool slightly before combining it with the coconut sauce. For detailed instructions, refer to my how to make Thai sticky rice recipe.
Make the coconut sauce
- Combine the coconut milk, sugar, salt, and optional pandan leaves in a saucepan over medium heat. Stir regularly for about 3 minutes, or until the sugar dissolves completely.
Combine coconut sauce with sticky rice
- Transfer the steamed sticky rice to a mixing bowl and immediately pour the prepared coconut sauce over it. Mix well, cover the bowl, and let the rice soak for 20 minutes to absorb the sauce.
Make salted coconut sauce for topping
- In a mixing bowl, combine coconut milk, salt, and rice flour. Transfer the mixture to a pot and cook over low heat, stirring continuously until it thickens to your desired consistency.
Serve
- Scoop a generous portion of the coconut-infused sticky rice onto a plate, arrange thinly sliced mango alongside, drizzle with thickened coconut sauce, and garnish with toasted sesame seeds, fresh coconut shreds, or yellow mung beans if desired.
Notes
- Use the nutrition card in this recipe as a guideline.
- Choose ripe Thai honey mangos for the best sweet flavor and texture, they should be slightly soft to the touch.
Nutrition Information
Show Details
Calories
552kcal
(28%)
Carbohydrates
103g
(34%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
602mg
(25%)
Potassium
362mg
(10%)
Fiber
4g
(16%)
Sugar
39g
(78%)
Vitamin A
1120IU
(22%)
Vitamin C
38mg
(42%)
Calcium
35mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 103g | 34% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 602mg | 25% |
| Potassium | 362mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 38mg | 42% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
