If you’re a Filipino living abroad, craving for suman with ripe mangoes but suman is not available, this Thai version of basically the same dish — sticky rice and mangoes with sweet coconut sauce — is something that you can prepare at home. Canned coconut milk can be substituted for fresh. Glutinous rice is not hard to find although they may be called by other names depending on your location. And mangoes are popular the world over.
Khao neaw mamuang, as the Thai call the dish, is a popular snack in Thailand. You’ll find the dressed up version in restaurants but equally delicious (minus the plating) street food versions can be had for just a fraction of the price.
While there’s nothing like fresh coconut cream, the canned version is not an altogether bad substitute. For instructions on how to extract coconut cream and milk, click here. If using canned, get coconut cream instead of coconut milk, reserve what you need for the sauce and just dilute the remainder with water for cooking the rice.
With the rice done, all you need to do is assemble the dish.
Cut the mangoes and discard the stones.
Slice the mango flesh.
Scoop out the sliced mango flesh with a spoon.
Place a mound of sticky coconut rice on a plate or bowl.
Arrange the mango slices around the rice and pour in the coconut milk.
Sprinkle the rice and mango slices with toasted sesame seeds and enjoy!
Sweet, creamy and aromatic, Thai sticky rice and mangoes with sweet coconut sauce (khao neaw mamuang) can be served as a snack or dessert.
- 2 cups coconut milk
- ¼ cup sugar
- ½ cup sticky rice soaked in cold water overnight
- 1 pandan leaf
- a pinch of salt
- 2 ripe mangoes
- toasted sesame seeds, to garnish
- Cook the coconut milk, sugar and salt just until the sugar and salt are dissolved. Remove from the heat immediately and divide into two portions.
- Drain the rice and cook in half of the coconut milk mixture with the pandan leaf. Cool.
- Cut both sides of each mango close to the stone at the center. Discard the stone.
- Cut the mango halves into slices about a quarter of an inch thick. You can scoop out the mango flesh to separate it from the skin before slicing or you can slice first and scoop out the slices afterwards.
- Place a scoop of sticky rice at the center of two plates.
- Surround the rice with mango slices.
- Divide the remaining sweetened coconut milk into two portions and pour one portion on each plate.
- Sprinkle with sesame seeds and serve the sticky rice and mangoes with sweet coconut sauce.