mango sticky rice
Mango and Sticky Rice, or Khao Niao Mamuang, is a classic Thai dessert! We love it! Choose the nice firm yellow champagne or Ataulfo mangoes. If the skin is wrinkly or has black spots, it is already a bit overripe. The fruit flesh is slippery to handle and can be squished easily at the tiniest bit of pressure, it can be a bit tricky to prepare. The easiest way to tackle this, and how they are generally prepared in Asia is to use a sharp knife tip, pierce the mango skin a little more than a-third in from the narrower side. Slice through, along the side of the seed inside. Repeat along the other side of the seed. Score cross-hatch lines in each fruit "shell" (like for an avocado), almost all the way to the skin, but without piercing it. Turn the skin inside-out to eat on it’s own, a Mango Porcupine! Or you can scoop the chunks out as you would an avocado. The seed is large and flat, and a bit “hairy”. Peel the skin off this bit and either eat the mango around the seed, or cut off what you can from the sides (usually this is my piece, when the kids aren't looking).
ingredients
MAKES 8 SERVINGS
4 ripe mangos, half a mango per serving
FOR THE RICE:
2 cups long grain glutinous rice (aka sweet rice), soaked in water for at least 3 hours or overnight
16 oz water
FOR THE COCONUT SAUCE:
1 can (13.5 fl oz / 400 ml) coconut milk
2 Tbsp sugar, light maple syrup, or agave
1/8 tsp salt
2 tsp rice flour, tapioca starch, or cornstarch dissolved in 1 Tbsp of water
method
FOR THE RICE:
Steam the rice in a steamer basket, for 20 minutes. Transfer the rice to a large heatproof bowl to let cool.
FOR THE COCONUT SAUCE:
In a small saucepan on medium-low heat, combine the ingredients together, stirring to dissolve the sugar and salt.
Pour half of this mixture into the warm sticky rice and let rest for 10 minutes, mixing well. Reserve the remaining sauce for serving.
Serve at room temperature with fresh mango.
