Thai sweet sticky rice with mango, "Khao Neeo Mamuang"

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.

Ingredients
2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, cut into thick slices (see below)
1 tablespoon toasted sesame seeds (optional)
1 tablespoon tapioca starch
1 tablespoon sugar
1/4 teaspoon salt

Method
Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut milk, 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.

Topping
Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.

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!

Visit this link to see Bangkok's most famous sticky rice w/mango vendor.

We also have a recipe for black sticky rice and sweet coconut dessert.

A good sweet mango		Slice through the top, at the stem		Use a peeler to remove the skin
Set upright, on flattened base, and slice down to the right of center		Slice again, left of center. Discard the hard seed (above, seed is at left)		Serve on dish with sticky rice and sweet coconut topping