Mango sticky rice, also known as Khao Now Mamuang, is one of the most popular desserts in Thailand. Traditionally, it’s a simple dish that many people eat at home. The most common version is with mango, however, you can also make it with other fruits, such as banana or passion fruit. The best part about the mango version of this dish is that it’s not too sweet. The sweet coconut tasting rice is delicious because of the freshness of the mango. Together it creates lovely exotic flavours, which will bring images of palm trees and sandy beaches to your mind. Since it’s an uncomplicated recipe there is absolutely no reason why you shouldn’t give this Thai classic a go in your own kitchen. And as mentioned, you can finish it with your own favorite fruit if you aren’t a mango fan.
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- Thai Food
This is the third and final recipe I shot with Mango Tree to showcase the exemplary food Thailand has to offer. What I love most about Mango Tree’s food philosophy is that there are no MSG products used in the kitchen. Believe it or not, but I’ve personally been in the kitchen and it’s true. It is actually very hard to come by a restaurant that shares this practice nowadays.
If you have a look at the entire menu, you can find comfort in the fact that everything is fresh and made from scratch. This is what, of course, makes Mango Tree so popular. There is a wide selection between starters, main courses, and more! I truly enjoyed looking at their dishes from the luxury Thai menu. You can access it here. If you have an initial look, and you are vegan or vegetarian, don’t you worry at all!
Mango Tree is one of the few restaurant who cater heavily for vegetarians and vegan. Everything is tweakable to fit every customer’s needs, while retaining all authentic Thai flavours. They have even created a separate menu. Impressed? I am telling you. This is a perfect place for you if you love real Thai meals and are a vegan or a vegetarian. So, what dish will you be trying on your next visit?
Mango Sticky Rice
The West has got rice pudding, which can be eaten hot in the winter and cold in the summer. For me though, the Thai version wins hands down and is even vegan-friendly.
Originating from northeastern Thailand, this dish is traditionally a summer dessert, as the mango is in season during the summer months in Thailand, which is from April to June. It’s perfect for those hot summer days, even on our slightly less tropical islands. If you have been to Thailand, or if you like going to Thai restaurants, you have probably already come across this delicious treat. However, if you haven’t, or if you have and can’t get enough, why not just make it yourself? If you pay attention to the few key ingredients you should get a lovely dessert out of it.
It’s important to use a Thai mango for this dish. So, what is the difference you might ask? Well, a Thai mango is just one of many varieties of mango there are. The best place to get it is at a well stocked Asian supermarket. Sometimes you can even order it online. The Thai mango’s peel is semi-pale yellow when ripe, and not the sort of green-red mango (Keitt) that you will find all year round in your normal supermarket. The Thai mango is sweeter and les acidic than the normal mango, and if you let it wait until it’s almost too ripe, it will be just perfect for the sticky rice. This way you get the true Thai flavours.
Type of Rice
You can buy sweet rice or sticky rice in Asian stores, so again, turn to the specialists to get best stuff for your dish. This dessert only has a few ingredients, but the quality of these counts if you want a good tasting result. The traditional method of preparation, is to soak the rice in water for a period of time, and then to steam, rather than boil, it. If you’re looking for substitutes, you should not use long grain rice, such as basmati or jasmin. These types will neither give you the right texture nor the right flavour for your mango sticky rice. It might just put you off of mango sticky rice forever.
You can have excellent and fresh coconut milk by grating the meat from a ripe coconut and pressing it with water. The liquid inside the coconut is coconut water, and it’s not what we need for this dish. Don’t confuse coconut water with coconut milk. To make your own coconut milk is a bit tedious, so a canned version from the supermarket or the Asian grocery shop, will do just fine. In this case, there is no need to avoid the tins. Keep it nice and simple. In addition, you’ll get to eat your dessert faster!
Substitute for Mango with Sticky Rice
Basically, the Thai mango sticky rice is a sort or semi-sweet coconut flavoured rice pudding, which means the possibilities for toppings are almost endless. The traditional version calls for mango, however it is also very popular with banana. A similar Vietnamese version offers the rice served with banana rolled up inside a banana leaf. If you fancy being a bit creative and creating your own more European version, you can also try using apples or pears. I also quite like berries, such as a raspberry or cranberry coulis with it.
In Thailand, you will most likely have the dish served with fresh slices of mango on the side, as well as sprinkled with black sesame seeds. It’s delicious! You can also give it a little refined touch by topping it with some fresh herbs, such as mint, or lemon verbena. On a really hot summer day, you can even serve the sticky rice with a scoop of mango sorbet to cool down. Enjoy!
- 250g (½ lb) gluten rice or sticky rice
- 120ml (½ cup) coconut milk
- 90g (3oz) caster sugar
- 20g (⅔ oz) salt
- 2 Thai mangoes, cut into small cubes
- Soak sticky rice overnight.
- Steam the rice for 20 minutes.
- Make coconut milk sauce by boiling the coconut milk, sugar and a pinch of salt together.
- Peel the Mango and roughly chop it into small pieces.
- Mix coconut sauce and sticky rice.
- Layer the dessert by alternating chopped mango and sticky rice. Enjoy!
- Category: Dessert
- Cuisine: Thai
- Serving Size: 1 serving
- Calories: 324
- Sugar: 26 g
- Sodium: 2177 mg
- Fat: 11.3 g
- Saturated Fat: 9.5 g
- Carbohydrates: 42 g
- Protein: 14.5 g
- Cholesterol: 35 mg
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A special thanks to Kelly Reeve for assisting with the recipe shoot.