My favorite Thai dessert…
Thai coconut sticky rice with mango, known as “Khao Niew Mamuang,” is a popular and delightful Thai dessert. It combines sticky rice, ripe mango slices, and a sweet coconut sauce.
When I dine at a Thai restaurant, I always end up ordering this. It’s a harmonious blend of textures and flavors, balancing the sweetness of the rice and coconut sauce with the natural sweetness and acidity of the mango. This traditional Thai dessert is not only delicious but also a beautiful representation of Thai culinary artistry.
Making this dessert in our kitchen is super easy with very minimal ingredients.
Thai Coconut Sticky Rice With Mango | Khao Niew Mamuang - Easy Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Dessert
Cuisine: Asian
Serves: 4 People
Ingredients
- Sticky rice- 1 cup
- Ripe mangoes, sliced
For making coconut sauce
- Coconut milk- ½ cup
- Sugar- ¼ cup
- Salt- 2 pinches
For making coconut cream
- Coconut milk- ½ cup
- Sugar- 2 tbsp
- Salt- 2 pinches
- Cornstarch slurry- 2 tbsp
Instructions
- For making this we have to use sticky rice.
- Take the rice in a strainer & rinse under running water till the water turns clear.
- Add the rinsed rice to a bowl, add water & let soak in water for an hour. Don't skip this step.
- After an hour-long soaking, drain the water from the soaked rice.
- Line a steamer with cheesecloth.
- Spread the soaked rice on the cheesecloth.
- I'm using my Instant Pot for steam cooking.
- Add 1 cup water to the stainless steel pot.
- Place the steamer into the pot.
- Close with the lid.
- Select steam cook, set the time to 10 minutes at high pressure.
- You can also steam cook in a saucepan over stovetop, add 1 cup water to the saucepan & place the steamer on the pan, close with the lid & steam cook for 15 to 20 minutes.
- After 10 minutes of steam cooking, let the pressure release naturally.
- Open the lid, and carefully take the steamer out of the pot. Wear a mitten the steamer will be very hot.
- The rice will have a slightly crispy texture that's how it should be.
- Let's make a simple coconut sauce.
- Place a saucepan over medium heat, add ½ cup coconut milk, sugar & salt, cook for 3 to 4 minutes.
- Pour the coconut sauce over the steamed rice & let rest for 30 minutes, the rice will absorb the coconut sauce & will turn soft.
- Next, let's make the coconut cream.
- Place a saucepan over medium heat, add coconut milk, sugar & salt. Combine well & cook for 2 minutes.
- In a bowl, combine 1 tbsp cornstarch with 2 tbsp cold water, combine well.
- Add the cornstarch slurry to the coconut milk, keep stirring & cook over low heat for a couple of minutes till the coconut milk thickens.
- Take the pan off the heat & let the cream cool down a bit.
- Serving: On a dessert plate or bowl, add 2 scoops of rice mixed with coconut sauce.
- Top with sliced ripe mangoes & generously spread the coconut cream over the rice.
- This dessert is typically served warm or at room temperature.
- The contrast between the warm sticky rice and the cool, juicy mango enhances the experience.
- Absolutely delicious simple Thai dessert, enjoy!
