Recipes

Khao Niaw Mamuang
(Mango and Sweet Sticky Rice)
By Chef Andy Ricker

The origins of sticky rice with mango can be traced back to Thailand’s agricultural heritage. Thailand is renowned for its abundant mango orchards, particularly the sweet and fragrant variety called “Nam Dok Mai.” As a result, Thai cuisine incorporates mangoes into various dishes, including desserts. Sticky rice with mango is believed to have originated in the northern and northeastern regions of Thailand, where sticky rice is a dietary staple. The dish gained popularity and spread throughout the country, eventually becoming a beloved dessert nationwide.

Recipe

Ingredients

Servings: 6
Total Time: 1 hour (plus 4 hours soaking time)
Ingredients:
For the Salty-Sweet Coconut Cream:
2 cups Kin Dee unsweetened coconut cream
1 1/2 tablespoons white sugar
1 1/2 teaspoons kosher salt
1 fresh or frozen pandan leaf, tied in a knot
For the Sweet Sticky Rice and Mango:
2 1/2 cups uncooked Thai sticky rice, soaked for 4 hours (Kin Dee Long grain white glutinous rice)
1 cup Kin Dee unsweetened coconut cream
1/2 cup white sugar
1 tablespoon kosher salt
1 fresh or frozen pandan leaf, tied in a knot
3 large ripe mangoes, peeled
1 tablespoon toasted sesame seeds
Instructions:
Make the Salty-Sweet Coconut Cream: In a small pot, combine 2 cups coconut cream, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt. Add the pandan leaf. Simmer over low heat for 10 minutes. Remove and discard the pandan leaf. Set aside.
Make the Sweet Sticky Rice: Rinse the soaked rice until the water runs clear. Steam the rice for 20 minutes until tender.
In a medium pot, combine 1 cup coconut cream, 1/2 cup sugar, and 1 tablespoon salt. Add the pandan leaf and simmer until the sugar dissolves. Remove from heat and discard the pandan leaf. Cool until warm.
Mix the warm coconut cream with the steamed sticky rice. Let sit for 10 minutes to absorb.
Prepare the Mangoes: Cut the mangoes into 1/2-inch-thick slices.
Serve: Place 3/4 to 1 cup sticky rice on each plate. Top with mango slices, 2 tablespoons of the salty-sweet coconut cream, and a sprinkle of sesame seeds.