Best 4 Thai Mango With Sticky Rice Mamuang Kao Nieo Recipes
Discover the tantalizing flavors and textures of the classic Thai dessert, Mamuang Kao Nieo - mango with sticky rice. Immerse yourself in the vibrant world of Thai cuisine as we take you on a culinary journey, exploring the perfect balance of sweet and savory, soft and chewy, creating a harmonious symphony of flavors that will leave your taste buds captivated. Whether you're a seasoned cook or just starting your culinary adventures, this guide will provide you with the knowledge and inspiration to elevate your dessert repertoire and create an authentic Thai masterpiece in your own kitchen.
Here are our top 4 tried and tested recipes!
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Provided by Michelle
Categories World Cuisine Recipes Asian Thai
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 144.3 g, Fat 26 g, Fiber 6.4 g, Protein 8.4 g, SaturatedFat 21.7 g, Sodium 458.4 mg, Sugar 76.4 g
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.
Provided by Ms. Tea
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g
MANGO WITH STICKY RICE (KAO NIEW MA MUANG)
I love this recipe from Pailins Kitchen. I found her on YouTube and I have loved everything I have made of hers so far. She does a great job of explaining the process and the reasons behind ingredients. Look her up on YouTube! I like it when the rice is hot and the mangoes are cold.
Provided by SharleneW
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash, scrub rice kernels with hands and rinse 5 times. Or wash in alum solution (if you are familiar with that process).
- Soak rice 4 hours or overnight. Drain and steam in rice cooker 20-30 minutes. (I recommend following her process of folding loosely in cheese cloth or porous tea towel to steam).
- Combine next three ingredients for macerating liquid (coconut milk, sugar, salt). Stir over medium heat until sugar dissolves. Remove from heat. When rice is done, stir in with macerating liquid, ensuring every kernel of rice is coated. Cover and let steep for at least 30 minutes. (Not over heat, but you could put back in rice steamer if turned off).
- Combine next three ingredients for Coconut Sauce (coconut milk, rice flour, salt). Bring to a boil. Remove from heat.
- Peel and slice mangoes. Arrange on plate with portion of rice. Drizzle rice with Coconut Sauce and garnish with crunchy mung beans.
Nutrition Facts : Calories 740, Fat 19, SaturatedFat 17.4, Sodium 478.3, Carbohydrate 140.2, Fiber 3.6, Sugar 96.7, Protein 6
THAI MANGO WITH STICKY RICE (MAMUANG KAO NIEO)
Make and share this Thai Mango with Sticky Rice (Mamuang Kao Nieo) recipe from Food.com.
Provided by Kim Ong
Categories Dessert
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
- Season the coconut cream with some salt and refrigerate it.
- Dissolve sugar and salt in coconut milk.
- Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
- To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
Tips:
- Use ripe mangoes: The best mangoes for this dish are ripe but still firm. Avoid mangoes that are too soft or have bruises.
- Cook the sticky rice properly: The sticky rice should be cooked until it is tender and slightly sticky. If the rice is too hard, it will be difficult to eat. If the rice is too soft, it will be mushy.
- Use high-quality coconut milk: The coconut milk is a key ingredient in this dish, so it is important to use a high-quality brand. Look for coconut milk that is unsweetened and has a rich, creamy flavor.
- Don't overcook the mango: The mango should be cooked just until it is tender. If the mango is overcooked, it will lose its flavor and texture.
- Serve the dish warm: This dish is best served warm. If you let it cool, the sticky rice will become hard and the mango will lose its flavor.
Conclusion:
Thai mango with sticky rice is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy flavors, this dish is sure to please everyone at your table. So next time you are looking for a special treat, give this recipe a try!
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