Thai Sweet Sticky Rice with Mango, 'Khao Neeo Mamuang'
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A very sweet treat you'll absolutely love. Be sure to start with a mango that's nice and ripe, with a slight give to the touch. We like the Mexican mango sold throughout the year in the United States. These are tasty and sweet but not as fragrant as most Thai mangoes. The mango flesh should be bright and yellow, and we have detailed photos below showing you how to properly peel and slice them using a proper Thai mango peeler.
2 cups sticky rice
Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut cream, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool.
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!
We also have a recipe for black sticky rice and sweet coconut dessert.
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December 10th, 2010
Meadow L Young
November 8th, 2011
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