Mango sticky rice with coconut and sweet rice

Mango sticky rice - khao niao mamuang - is proof that a few ingredients can become something truly magical. This Thai street dessert is all about contrasts: sticky rice tossed in coconut milk that is both sweet and slightly salty, meeting cool, juicy slices of ripe mango. A sprinkle of toasted sesame seeds provides the final crunch. Remember, it must be authentic Thai glutinous rice – regular jasmine rice won't do the same. Serve the dessert warm or at room temperature, allowing the rich and fresh flavors to harmonize.

• Cuisine: Thai
• Time: 50 minutes (plus soaking)
• Servings: 4 portions
• Difficulty: Easy

How to prepare

1. Rinse 300g Thai glutinous rice thoroughly until the water runs clear, then soak it for at least 4 hours or overnight – this yields the best texture.
2. Steam the rice over boiling water for 25-30 minutes, until it's shiny, tender, and sticky. Stir it once during cooking if needed.
3. Meanwhile, heat 4 dl coconut milk with 1 dl sugar and 1/2 tsp salt over low heat. Stir until the sugar is dissolved, but do not let it boil vigorously.
4. Stir about three-quarters of the warm coconut milk into the freshly steamed rice and let it soak for 15-20 minutes under a lid, so all the liquid is absorbed.
5. Cut 2 ripe mangoes into nice slices or cubes.
6. Arrange a good spoonful of the warm rice next to the mango on each plate.
7. Pour the remaining coconut milk over the rice as a small sauce.
8. Sprinkle with 1 tbsp toasted sesame seeds and serve immediately.

Tips

• A small pinch of salt in the coconut milk enhances the sweetness and makes the flavor much more rounded.
• Use a very ripe mango – it should yield slightly to pressure – this will make the dessert naturally sweet.
• The dish can be served warm or at room temperature, so you can easily prepare the rice a little in advance.
• Do not skimp on the soaking time; soaked glutinous rice becomes tender, while un-soaked rice remains hard in the core.