Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) Recipe - Allrecipes.com
Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) Recipe
  • READY IN hrs

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Recipe by  

"This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants."

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Original recipe makes 3 cups Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
  3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
  4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
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Reviews More Reviews

Most Helpful Positive Review
May 24, 2008

I made this recipe twice. The first time I made it exactly as the recipe had stated. The second time I made some alterations with much better outcomes. The original recipe will yield a watery conconction, so I cooked the sweet rice in my rice cooker with coconut milk instead of water. Also there's no need to add that much sugar, but adjust to your taste.

 
Most Helpful Critical Review
Jul 07, 2013

Sticky rice is generally made with, well, sticky rice aka glutenous rice; but, this recipe is a great solution if you do not have sticky rice in your area, or don't have time to go to the Asian grocer. The flavor was on target. A few notes/changes: 1. If you're using sticky rice, omit the starch. You also probably skimp a tad on cooling time. 2. If you're using another rice (long grain, basmati), the flavor will still be good, but the rice mixture won't be as firm/sticky. Put the starch into the batch of coconut milk mixture in which you are steeping the rice in for an hour--this helps thicken it all. Cool for at LEAST an hour (keep covered), but you can leave it longer to get a little firmer. 3. Skip the starch in the last bit of coconut milk mixture that you will pour over the top of the rice and fruit at the end. 4. Corn starch can be used in lieu of tapioca at a 1:1 ratio. It takes a little higher temp to start thickening, but the boil seems to take care of that. 5. Use real coconut milk, not the "light." Also: 6. The ingred. measures are disjointed. I.e. you need 2 cups of coconut milk (1 can)--use 1.5 cups in the first mixture, .5 in topping. So read it through to be sure you have enough of everything. 7. This makes a LOT of rice. If your mangoes aren't huge, you can probably reduce the rice a bit. We had almost a third of the rice leftover. 8. This version is very sweet, good for tart mangoes, but if yours are sweet or you like less sweet, reduce sugar by a 1/4.

 
Feb 15, 2008

This was DELICIOUS! Exactly as I remember it from Thai restaurants. I didn't have tapioca starch, so I also used corn starch and noticed no change in flavor. I will definitely be making this again!

 
Dec 09, 2008

Loved this recipe - sticky rice and mango is one of my favorite desserts yet I had never tried making it myself. As another reviewer mentioned, though, the rice should be steamed in a bamboo basket to be truly authentic. Cooking the rice by boiling it or with a rice cooker will make it mushy and with a different consistency than intended for this recipe. Use Thai glutinous rice (different from rice that may simply be labeled "sticky rice"), which you can buy at most Asian grocery stores - soak it in water for a few hours or overnight, then steam in a bamboo basket (you can also purchase these in specialty stores or online - I got mine on Amazon.com). The rice will be sticky and chewy, but not mushy, meaning that the grains will hold their shape. Hope that helps!

 
Apr 06, 2009

This recipe is very good but to be more authentic you should use glutenous/sticky rice instead of the long grain rice in the recipe. Sticky rice is a type of rice, not a style of preperation. Authentic sticky rice is easy and fast to steam and gives this dish a chewy texture. Next time I make it I will cut the sugar just by a little bit. I am a fan of sweet desserts but this is a bit too much. The sauce is not needed in my opinion. (Besides, without the sauce you can use just one can of coconut milk without wasting part of another.)

 
Apr 04, 2008

This tasted GREAT! It was just as expected from the first time I had it two weeks ago. I would REALLY recommend to reduce the sugar level. I found it a bit too sweet, but it still tasted great. TIP: Stir your coconut milk while you let it boil or it will erupt like a volcano.

 
Apr 21, 2010

I made this with some modifications after reading other reviews. I made the rice in my rice cooker adding the rice plus two cups coconut milk, one cup water, and 1/2 cup sugar. It turned out perfectly, not too sweet like others had mentioned. I highly recommend trying it with these changes.

 
Feb 28, 2008

Everyone is right. This is the best sweet sticky rice recipe that I have found so far. Although I did not have any mangoes at hand, I used chilled pineapples as an alternative, and I also added crushed peanuts as well. Turned out to be an amazing and refreshing dessert.

 

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Nutrition

  • Calories
  • 817 kcal
  • 41%
  • Carbohydrates
  • 144.3 g
  • 47%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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