Thai Mango Sticky Rice (Khao Neeo Mamuang)

Ingredients:

• 1 cup Thai sweet rice (also called glutinous rice)
• 1–2 ripe mangoes
• 4–5 tbsp brown sugar or traditional palm sugar
• 1/4 tsp salt
• 1 can (400 ml) thick coconut milk
• Water

Instructions:

Prepare the sticky rice:

1. Soak the rice in 1 cup of water for 20–30 minutes (or up to 4 hours if you have time).
2. Without draining, add 1/2 cup more water, 1/2 can of coconut milk, 1/4 tsp salt, and 1 tbsp sugar. Stir well.
3. Bring to a gentle boil, then cover loosely to allow some steam to escape. Reduce the heat to low.
4. Simmer for 20 minutes until the rice has absorbed all the liquid. Turn off the heat and let it rest, covered, for 5–10 minutes.

Make the coconut sauce:

1. Heat the remaining coconut milk over medium heat, but do not let it boil.
2. Stir in 3 tbsp sugar and mix until fully dissolved.
3. Taste and adjust sweetness if needed—it will be milder when mixed with the rice.

Serving:

1. Peel and slice the mango into thin slices, cubes, or round scoops.
2. Shape the warm rice into small portions or simply scoop it onto a plate.
3. Arrange the mango on top and drizzle with coconut sauce.
4. Garnish with fresh mint leaves and serve immediately.

👉 If serving 3 or more people, double the recipe.