Mango Sticky Rice (Khao Niao Mamuang)
A classic Thai dessert made with sweet sticky rice, fresh mango, and coconut milk.
Ingredients
- 1 cup Sticky rice
- 1 can Coconut milk
- 1/2 cup Sugar
- 1/4 teaspoon Salt
- 2 large Ripe mangoes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse sticky rice and soak in water for at least 3 hours.
- 2Drain rice and steam for 20-30 minutes, or until cooked through.
- 3In a saucepan, heat coconut milk, sugar, and salt over medium heat.
- 4Stir until sugar is dissolved. Remove from heat.
- 5Mix cooked sticky rice with half of the coconut milk mixture.
- 6Let rice absorb the coconut milk for 15-20 minutes.
- 7Peel and slice mangoes. Serve sticky rice with mango slices, drizzled with the remaining coconut milk.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.