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Khao Neeo Mamuang (Thai-Style Sticky Rice Pudding with Mango)
Recipes
Khao Neeo Mamuang (Thai-Style Sticky Rice Pudding with Mango)
4 servings
2 hours total (Active 30 minutes)

Ingredients

  • 1 ½ cups sushi (or short grain) rice
  • 2 cups water
  • 2 cups canned coconut milk, divided
  • 1 cup + 2 tablespoons granulated sugar, divided
  • ¾ teaspoon kosher salt, divided
  • 2 ripe mangos
  • 1 tablespoon sesame seeds

Steps

    1. Place rice in mesh strainer and rinse until water runs clear, then drain thoroughly. Place rice and 2 cups water in small saucepan; let soak 15 minutes, then bring to a boil. Cover and reduce heat to low; simmer 18–20 minutes until water is absorbed.
    2. Combine 1 ½ cups coconut milk, 1 cup sugar, and ½ teaspoon salt in separate medium saucepan. Bring to a boil on medium, then remove pan from heat and stir in cooked rice. Cover and chill 1 hour.
    3. Combine remaining ½ cup coconut milk, 2 tablespoons sugar, and ¼ teaspoon salt in small saucepan. Bring to a boil on medium; cook and stir 4–5 minutes until thickened and reduced.
    4. Cut mango sides away from pits, scoop out flesh, and slice. Divide sticky rice among serving dishes; arrange mangos on top, then pour sauce evenly over mangos and rice. Sprinkle with sesame seeds and serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 750, Total Fat 20g, Sat Fat 17g, Trans Fat 0g, Chol 0mg, Sodium 410mg, Total Carb 138g, Fiber 4g, Total Sugar 81g, (Incl. 57g Added Sugars), Protein 6g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 10%