Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) Recipe ...
Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat.
I am a HUGE fan of sticky rice from my favorite Thai restaurant, but we moved and I have been looking for a recipe ever since. This was awesome!! I actually bought sushi/sticky rice from an Oriental Grocery store and did everything else the same, except I reduced the first batch of sugar to 2/3 cup. I did make the sauce even though some reviewers said you don't need it. I found it DELICIOUS! I couldn't stop eating it! Just like the Thai restaurant I love!! I also tried it out on some friends who'd never had Thai food and they loved it! Thank you for this recipe!
This recipe was not as nice as the other reviewers have described. If this sticky rice is served with alot of mangoes and mango juice then it would taste much better..
Everyone is right. This is the best sweet sticky rice recipe that I have found so far. Although I did not have any mangoes at hand, I used chilled pineapples as an alternative, and I also added crushed peanuts as well. Turned out to be an amazing and refreshing dessert.
Great recipe for sticky rice with mango! I used calrose rice and that worked out really well (This rice can be found in any grocery store). I cut the sugar by half and that was sweet enough for everyone. Also I prefer to serve the sticky rice warm with mango, not room temperature but that is just my personal preference. This recipe is really easy and authentic!
I used ripe Camposol Mangos form Costco
I soaked the rice for 8 hours, based upon other suggestions. Haven't made this recipe before, so don't know if soaking the rice made any difference. I didn't mix all the sauce into the rice, as that seemed to be a lot. Probably only used 2/3 the sauce for mixing, which seemed to work out pretty well. I used the rest of the sauce to pour over the dessert when served. Overall, recipe was easy, and turned out really well.
I thought I had coconut milk in the cupboard, but when I reached for it I noticed that it was Cream of Coconut, which is usually used for pina coladas and other smooth drinks. The cream is really sweet and thick on its own. I had already made the rice, so I poured half the can onto the cooked rice (enough to make it moist, but not drown the rice). I didn't add anything else--just cooked rice and cream. I'm a little worried now that this is all they do at my favorite Thai place, because it was almost as good as theirs. Sorry this review doesn't relate directly to the recipe, but I thought it might be helpful to know that in a pinch you can get this dish with only two ingredients (technically three, since I used a little salt to cook the rice/or four if you slice a mango too).