Mango sticky rice
.jpg) Sliced mango served with Thai sticky rice | |
| Course | Dessert |
|---|---|
| Place of origin | Thailand |
| Main ingredients | Sticky Rice, Mango, Coconut Milk |
 Cookbook: Mango sticky rice  Media: Mango sticky rice | |
Mango sticky rice (Thai: ข้าวเหนียวมะม่วง) or khao niao mamuang is a Thai dessert made with glutinous rice , fresh mango and coconut milk. It is a traditional Thai food eaten with the hands. It is prepared with glutinous rice, commonly called sticky rice. It is eaten by rolling the rice with the fingers and scooping up mango slices. Contrary with other desserts, Mango Sticky Rice is served warm or at room temperature.[1]
Mango sticky rice is a popular dish in the Indochina region of Southeast Asia, such as Thailand, Laos, Cambodia, and Vietnam. [2]
Ingredients
The common ingredients used are sticky rice (glutinous rice), coconut milk, salt, palm sugar and mangoes. The best type of mangoes to use is the nam-dokmai (flower nectar mango) and ok-rong varieties. Red/orange mangoes from Mexico & the Caribbean can also be used.
Variations
These are some variations to the classic mango sticky rice:
- Mangoes can be substituted with ripe peaches, pineapples, or papayas.
- Substitute half the white sticky rice with black Thai sticky rice to get a nice purple color. [3]
- Garnish with mint or Asian basil sprigs.
References
- ↑ "What Is Mango Sticky Rice?". wiseGEEK. Retrieved 29 May 2015.
- ↑ "Mango Sticky Rice". Rasa Malaysia. Retrieved 29 May 2015.
- ↑ http://www.epicurious.com/recipes/food/views/coconut-milk-sticky-rice-with-mangoes-233842
