Mango sticky rice
Mango sticky rice, or Khao Niao Mamuang, is a true star of Thai desserts! A unique combination of creamy rice, aromatic coconut milk, and juicy Alphonso mango pulp, it delights without added sugar. This delicious dessert is not only quick and easy to prepare but also incredibly appetizing. Want to learn how to make it? Deliciousplace.pl reveals all the secrets so you can enjoy the authentic taste of Thailand in your home!
Number of servings
2
Preparation time
40 min
Print recipe
INGREDIENTS
- 225 gr Alphonso mango pulp without added sugar QF Quality Food
- 120 gr House of Asia sushi rice
- 200 ml Coconut milk 12-14% House of Asia
- Zest of 1 lime
- 1 smaller mango
- 1/2 teaspoon of potato flour
- 1 teaspoon of toasted sesame seeds
- 2 teaspoons of roasted chopped pistachios
- 1 tablespoon of sugar
- Pinch of salt
- Water
- Mint or lemon balm leaves to serve
A METHOD OF PREPARING
- Rinse the rice several times in cold water and place it in a pot. Then pour in 100 ml of water and add salt. Cover the pot with a lid and simmer for 6 minutes, then set aside for another 10 minutes.
- In another pot, bring 3/4 of the coconut milk and sugar to a boil and pour it over the rice. Add half the grated lime zest, mix thoroughly, and cover with a lid for another 10 minutes.
- Mix the potato flour with 2 tablespoons of water, add to the remaining coconut milk and cook until thickened, stirring constantly.
- Place rice in the bottom of the bowls (you can use a metal ring for this), then the mango pulp. Garnish with fresh mango slices, coconut sauce, and a sprinkle of pistachios, sesame seeds, and lime zest.
