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Thai Sweet Sticky Rice with Mango, 'Khao Neeo Mamuang'

Thai Sweet Sticky Rice with Mango, 'Khao Neeo Mamuang'

Street Vendor Videos

A very sweet treat you'll absolutely love. In Thailand some shops exist only to offer sticky rice with mango, in several variations.Visit this link to see Bangkok's most famous sticky rice w/mango vendor.

Here we prepare two versions, a 'basic' style and a more fragrant, elegant version prepared with fresh pandan leaves.

Ingredients

For 4 Person(s)

Ingredients - Basic Version

Ingredients - Pandan Version

Buy ingredients for this Recipe

Method for Thai Sweet Sticky Rice with Mango, 'Khao Neeo Mamuang'

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.

Method - Basic Version

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.

Topping - Basic Version
Mix 1/2 cup coconut cream 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.

Method - Pandan Version

Prepare the 4.5 cups sticky rice as per our detailed instructions but after soaking the rice, add three fresh pandan leaves to the rice before placing it into the steamer. 

While sticky rice is steaming, chop three fresh pandan leaves and pound in a mortar and pestle, until it's completely pulverized. Add a few tablespoons of warm water to the mortar, squeeze with the leaves, then pour out the green water into a bowl separately. Repeat this three times, then put your pandan into a cheesecloth and squeeze it one more time. 

In a separate pot, mix together coconut cream, sugar, and salt. Stir it to become dissolved, then turn heat to medium. Add pandan water. Bring to a boil. Set aside to cool. 

As soon as sticky rice is cooked, and still hot, put it into the coconut cream mixture and stir together well. Cover at least 10 minutes, and let cool.

Topping - Pandan Version
Mix 1 cup coconut cream with 1/4 teaspoon salt, and 1 tablespoon rice flour. Mix well in a saucepan. Bring to a boil then remove from heat right away.

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 or lightly toasted peeled split mungbean. Enjoy!

Pandan water

Pandan water

Pandan coconut cream sugar salt

Pandan coconut cream sugar salt

Mix together

Mix together

cream topping

cream topping

Topping over pandan sticky rice

Topping over pandan sticky rice

Pandan sticky rice mango

Pandan sticky rice mango

Sweet sticky rice with mango khao neeo mamuang

Sweet sticky rice with mango khao neeo mamuang

a good sweet mango

a good sweet mango

Slice through the top at the stem

Slice through the top at the stem

Use a peeler to remove the skin

Use a peeler to remove the skin

Set upright on flattened base and slice down to the right of center

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

Slice again left of center discard the hard seed above seed is at left

Ingredients pandan version

Ingredients pandan version

Steam pandan leaves

Steam pandan leaves

Pound pandan leaves

Pound pandan leaves

Street Vendor Videos



Reviews

Overall Rating (18)

4 out of 5 stars
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  • Rated 4 out of 5 stars

    Is there a substitute for rice flower I can use

  • maricarmen

    Rated 4 out of 5 stars

    that is cool i love mango

  • Meadow Young

    Rated 4 out of 5 stars

    Do you make this with Palm sugar?

  • Anonymous

    Rated 4 out of 5 stars

    Mango rice rules

  • Anonymous

    Rated 4 out of 5 stars

    Use 1/4 cup sugar

  • KenG

    Rated 4 out of 5 stars

    Palm sugar is awesome with this....AND I use another type of mango that is yellow when ripe. They are just like the ones from Thailand. I found them at Mexican/Latino produce markets!!

  • lauralee

    Rated 4 out of 5 stars

    My friend makes their sweet sticky rice with mango, and then tops the rice with a sweet pandan sauce. It is super yummy!

  • Karen M

    Rated 4 out of 5 stars

    Sticky rice with coconut sauce is a dessert in itself. Yummy.

  • ginger

    Rated 4 out of 5 stars

    I love this especially with the black sticky rice. Yum.

  • Anonymous

    Rated 4 out of 5 stars

    Is there a substitute for rice flower I can use


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