This menu is well known around the world as “Sticky Rice with Mango” in English or it called “ข้าวเหนียวมะม่วง” in Thai and pronouns as “Khao Neow Ma-Muang”. It is my favorite afternoon break dessert. This dish originally from Thailand and popular dessert menu at Thai restaurants here in USA.
My husband normally does not like to eat mango, however, he becomes a top fan of this menu after he tried my home cook Sticky Rice Mango since then. Every summer time here in Florida, it’s usually mango season and I normally make this menu almost every weekend. 😋
This Sticky Rice Mango has a sweet flavor with creamy and salty from coconut milk that I pour over the sweet sticky rice. I usually use honey mango or sweet mango that I can find at Asian grocery store. This menu is very filling due to the sticky rice is more heavier meal than steam rice and it is usually service with Sweet Thai Tea for afternoon break.
Serve for 4
Ingredients
- 2 cups of Sticky Rice or it called “Sweet Rice” in Asian Grocery Store
- 4 Honey Mangoes, peeled and cut into 1 inches slices
- 1 and 1/2 cups of Coconut Milk
- 1/4 cup of Palm Sugar
- 1/2 teaspoon of Salt
- 1/2 cups of Coconut Salty Cream for garnish
Preparation
To cook sticky rice, we are usually put on the steam pot and let it steamed for about 20 minutes or until the rice become soft and sticky
Tip: Make sure soak the sticky rice for at least over night before cook it.
- In a sauce pan, pour coconut milk into the pan and let it simmer with medium low heat for about 5 minutes. Then reduce heat to low.
- Added palm sugar and salt into the pan and stir until everything corporate. Then added sticky rice and stir until the sticky rice absorb the coconut milk into the rice and it will become sticky and creamy.
- Placed mango and sticky rice on the place and pour coconut salty cream over the rice for garnish.
Ingredients for Coconut Salty Cream
- 1/2 cup of Coconut Milk
- 1 teaspoon of Salt
Preparation
In a small sauce pan, added coconut milk and salt at low heat, stir until everything corporate for approximately 2 – 3 minutes. Then removed from the stove and let it cools before pour over the sticky rice for garnish.
