Thai Mango Sticky Rice Cups
Thailand's most iconic dessert in individual cup format — khao niao mamuang (sweet sticky rice with mango), glutinous rice cooked in sweetened, salted coconut cream, served with ripe Ataulfo mango slices and a warm salty-sweet coconut sauce. The balance of salty, sweet coconut cream against the perfumed fresh mango is one of the great desserts of the world.
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Drain soaked glutinous rice. Steam over boiling water 25–30 minutes until translucent and tender.
About 5 min
Heat 400ml coconut cream with sugar and salt until sugar dissolves. Do not boil. Pour over hot steamed rice; stir gently. Cover; rest 20 minutes so the rice absorbs the coconut cream.
About 14 min
Topping sauce: warm 100ml coconut cream with sugar and salt; stir in rice flour; cook 1 minute until slightly thickened.
About 14 min
Slice mangoes: cut cheeks from the stone; slice thinly or into fans.
About 14 min
Serve sticky rice in individual cups or bowls alongside mango slices. Drizzle topping sauce over the rice. Scatter sesame seeds. The rice should be slightly warm, the mango cold from the fridge.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 5 g
- Carbs
- 70 g
- Fat
- 12 g
- Fibre
- 2 g
- Sugar
- 30 g
- Sodium
- 280 mg
Contains: gluten, dairy, sesame
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Recipe by Boon Tools.