"This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants." — Michelle
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1 1/2 cups
uncooked short-grain white rice
1 1/2 cups
mangos, peeled and sliced
toasted sesame seeds
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.
Fault on my part but I just CANNOT find the right rice so I used sushi rice (which is sticky) and it came out great but not quite sticky enough for me.
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!
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!
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.)
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.
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.
I added 1 tbsp of the black sticky rice as well. The color turn out great! Don't use too much of the sesame seed, because the taste will take over!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 234
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