Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) Recipe ...
Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat.
This delicious traditional Thai dessert combines coconut-scented sticky rice with a sweet coconut sauce and a topping of fresh, ripe mangoes.
This combination of mango and sticky rice is a popular dish in Thai restaurants; now you can make it at home.
Served warm with just the right amount of sweetness, this easy mango sticky rice is the perfect dessert after a Thai meal.
Sticky rice is mixed with sweet coconut milk and mango in this Thai-inspired sweet rice dessert that your family and friends will love.
Delicious simple dessert inspired by Thai cuisine. Exotic and flavorful, this is a family favorite! Great after a chicken curry meal.
Medjool dates take the place of refined sugar in this Thai-inspired sticky rice dessert served with a coconut sauce and fresh mangoes.
Best with leftover COLD sticky rice added earlier (breaks down less when cooking and moistens up old, drying rice). When we have a lot of leftover sticky rice at the temple we make this for breakfast. Not sure the cornstarch is necessary since sticky rice is very glutenous. To be authentic palm sugar should be used, and it cuts down on the sweetness some reviewers complained about. Thais usually use coconut cream since a lot of milk can be made from a little cream, then add some leftover cream to sweetened condensed milk and a little butter to make a drizzle to go over the final plate if you like it sweeter. Laos often substitute pineapple for mangoes where I live. I have also made this will cinnamon.
definitely followed what people said. i tried making this the first time using the rice cooker method (where you add the coconut milk in with the sugar while it cooks), it took twice as long to cook the rice. i had the crushed pineapple with the rice, once it was cooked, and it tasted amazing! like a pina colada! i definitely made the mixture using 1/4 LESS than what is asked for. i say, use the method that is written here: make the rice (stove top or rice cooker) then make the coconut mixture separately. once the rice is cooked, pour in the mixture and let it set (if using the stove top method to cook the rice, leave the heat on low-medium so the rice cooks in the mixture). i didn't end up making the sauce to pour over the rice cuz it tasted great without it. i used frozen mangoes cuz mangoes were out of season. otherwise it is an awesome recipe! highly recommended!!!!