Sticky rice and mangoes with sweet coconut sauce (khao neaw mamuang)
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Sticky rice and mangoes with sweet coconut sauce (khao neaw mamuang)

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Connie Veneracion

Ingredients

  • 2 cups coconut milk
  • 1/4 cup sugar
  • 1/2 cup sticky rice soaked in cold water overnight
  • 1 pandan leaf
  • pinch of salt
  • 2 ripe mangoes
  • toasted sesame seeds to garnish

Instructions

  • 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.

Notes

This recipe was originally published in March 11, 2010.