Recipes
Khao Niaw Mamuang
(Mango and Sweet Sticky Rice)
By Chef Andy Ricker
The origins of sticky rice with mango can be traced back to Thailand’s agricultural heritage. Thailand is renowned for its abundant mango orchards, particularly the sweet and fragrant variety called “Nam Dok Mai.” As a result, Thai cuisine incorporates mangoes into various dishes, including desserts. Sticky rice with mango is believed to have originated in the northern and northeastern regions of Thailand, where sticky rice is a dietary staple. The dish gained popularity and spread throughout the country, eventually becoming a beloved dessert nationwide.
Recipe
Ingredients
| FOR THE SALTY-SWEET COCONUT CREAM | |
| Kin Dee unsweetened coconut cream (preferably boxed) | 2 cups |
| White sugar | 1½ tablespoons |
| Kosher salt | 1½ tablespoons |
| Fresh or frozen pandan leaf, tied in a knot | 1 |
| FOR THE SWEET STICKY RICE AND MANGO | |
| Uncooked Kin Dee Thai sticky rice (also called “glutinous” or “sweet” | 2½ cups |
| Kin Dee unsweetened coconut cream (preferably boxed) | 1 cup |
| White sugar | ½ cups |
| Kosher salt | 1 tablespoons |
| Fresh or frozen pandan leaf, tied in a knot | 1 |
| Large ripe mangoes, peeled | 3 |
| Toasted sesame seeds | 1 tablespoon |
