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Mango with Sticky Rice

Sweet mango with sticky rice, or Khao Niao Mamuang, is a traditional summer dessert because mangos are in season during the Thai summer months of April and May.

This is a deliciously sweet and filling dessert from Thailand and is very simple to make. The salt balances the sweetness of the sauce and ripe mango. The sticky (glutinous) rice is like a solid rice pudding base to the dish.


Mango with Sticky Rice 1 mango
1 cup sticky rice
2 tsps sugar (depends how sweet you like it)
1 tsp salt
2 cups coconut milk
¼ tsp flour
Handful toasted sesame seeds

Cooking Instructions

  • Soak the sticky rice in some water (enough water to cover it) for 3-4 hours. This will make the sticky rice easier to cook.
  • Steam the rice for 15 minutes to cook it through.
  • Into a sauce pan, put the coconut milk, rice flour, sugar and salt, and cook on a low heat for 5 minutes or until the coconut milk thickens from the flour.
  • Now in a large bowl, mix the sticky rice with half of the coconut sauce. Cover with a plastic sheet and allow to cool for 30 minutes.
  • Peel the mango and cut it into thin slices.
  • To serve on a plate, place the mango slices on a bed of the sticky rice, pour over the remainder of the coconut sauce and garnish with sesame seeds.
Serves 2 people

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