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AI-generated photograph: A neat oval mound of glossy white coconut sticky rice with a ribbon of thick coconut cream poured over its top, beside a fan of bright golden yellow mango slices, on a long narrow white porcelain plate, seen from a low three quarter angle, nothing else on the plate

Home · Recipes · Khao niao mamuang, mango with coconut sticky rice

Isan (north east Thai) · Desserts

Khao niao mamuang, mango with coconut sticky rice

ripe mango · salted coconut cream · warm sticky rice

AI-generated photograph

Khao niao mamuang is sweet ripe mango with sticky rice that has soaked up warm, lightly salted coconut milk, finished with a spoonful of thick coconut cream. It is the dessert every Thai market sells when mangoes are at their best.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Glutinous rice contains no gluten, and coconut is not one of the 14, though some people are allergic to it. Some tinned coconut milks contain sulphites as a preservative, so check the label.

Ingredients

  • 300g Thai glutinous rice (sticky rice), soaked for at least 4 hours
  • 1 x 400ml tin full fat coconut milk
  • 75g caster sugar
  • Three quarters of a teaspoon fine salt
  • 1 teaspoon cornflour
  • 2 large ripe mangoes (Alphonso or honey mangoes are best when in season)

Plan a week with Isan (north east Thai) dishes

Let's cook

  1. Drain the soaked rice and steam it as for khao niao: in a steamer or sieve lined with damp muslin, over boiling water, covered, for 15 minutes, then flip it over and steam for 10 minutes more until soft, chewy and see-through.
  2. While the rice steams, shake the tin and pour 250ml of the coconut milk into a small pan with 60g of the sugar and half a teaspoon of the salt. Warm gently, stirring, until the sugar dissolves. Do not let it boil.
  3. Tip the hot rice into a bowl, pour the warm sweet coconut milk over it and stir gently. Cover with a plate and leave for 20 minutes while the rice drinks it up and turns glossy.
  4. Make the topping. Mix the cornflour with 1 tablespoon of water. Put the rest of the coconut milk, about 150ml, in the rinsed pan with the remaining 15g sugar and a quarter teaspoon salt. Bring to a simmer, stir in the cornflour mix and cook, stirring, for 1 minute until it thickens like double cream. Leave to cool a little.
  5. Peel the mangoes and cut the two cheeks away from each stone. Slice each cheek across into neat slices.
  6. Spoon a mound of the warm rice onto each plate, lay the mango slices beside it, and pour a spoonful of the salty coconut topping over the rice.

Tips

  • Serve the rice warm or at room temperature, never fridge cold, when it turns hard.
  • If you have leftover rice, cool it within an hour, keep it covered in the fridge for 1 day, and steam it for 5 minutes until steaming hot before serving with fresh mango.
  • Coconut is not one of the 14 allergens, but tell guests it is there, as some people react to it.

Swaps

  • Out of season: use ripe tinned Alphonso mango slices, well drained.
  • Less sweet: cut the sugar in the rice to 40g; the mango brings plenty of its own.

Our own recipe. The photograph is AI-generated.

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