Thai Mango with Sticky Rice (Mamuang Kao Nieo)

“Made this the other night after a dinner of spicey curry- this was just the thing.The family loved it.I didn’t have any coconut cream so omitted that.I also lacked the mango so I served with choice of toppings:DH liked the toasted coconut, DS#1 liked the crushed pineapple with juice and I preferred the chopped banana in lime juice.Mangos are a definate must for the next time I make this easy, tastey dish. “

“Thanks for the tip of using boiling water to speed up the process in recipe #10876 #10876! I decided last minute to make a sticky rice dessert using a combination of both black and white glutinous rice (gao nep than & gao nep thuong hang) which gives you a purple rice to serve the mango and strawberries over and moreover gives a great colorful presentation! Thanks, it’d been a while since I’d cooked sticky rice, your directions for the dessert were spot on. I used splenda for the sweetener to cut down on the sugars a little. “

“First time sticky ricer here, and it turned out beautifully! I used Recipe #10876 for the base. This is a fabulous dish and I served it along side Recipe #154712 (without the yellow rice, of course). What a winner! Thank you, thank you, thank you!”

“I was frightened by Romi’s suggestion to leave rice on the counter for up to 2 days.Please read the following and consider before following her advice.According to ‘Food Standards Agency’ — Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won’t get rid of these toxins.So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.It’s best to serve rice when it has just been cooked. If that isn’t possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.”

“Great recipe. Here’s a tip if you want to store it overnight. Put the rice in a sealed container, but DO NOT refrigerate. Rice can stay at room temperature in a sealed container for 1-2 days before mold forms. If you refrigerate it, it will lose the nice chewy texture. The coconut/sugar/salt mixture can be stored in the refrigerator. When you are ready to eat it, heat the rice in the microwave and pour some of the coconut mixture on it.”

“yummy. reduced the sugar a little the second time i made this, and it was perfect. omitted the coconut cream when serving and it was still lovely (my coconut milk was a little thick).thanks!”

“Delicious!”

“Better than any I’ve tasted in thai restaurants. A recipe I will keep making for years to come. The second time I made it I used the ‘quick’ method on my bag of sticky rice, with no noticeable difference in quality–making a delicious recipe quick and easy as well.”

“I have made this recipe many times.It is excellent.I highly suggest using ataulfo/Manilla/champange mangos (so many names, one wonderful fruit ;)) when they are in season.”

“Yummy, and I used the wrong kind a rice, got a steam burn and the pan w/ boiling water got seared burnt, because I didn’t watch the water well enough, and I bought some precut mango slices that were too tough.Tips for next time: 1. buy the rice from the Asian store. 2. Use a rice cooker or something so I don’t have to keep adding water or keep a better eye on it and be very careful checking on it, cause this was my first steam burn, and they hurt!And be sure to make it when I have some very ripe mangos.Let them sit at room temperature.My husband just loves this dish, and so do I because it’s healthy for dessert.Thanks to others for their tips and for posting this recipe!I skipped the coconut cream on top because the times I’ve had it at Thai restaurants, the mango hasn’t had anything on it, but I bet it’s fine either way.”

“I had planed on serving this as desert for a Thai dinner I served for friends.We ate so much dinner, that we had no room left for desert.I refrigerated my rice/coconut milk mixture (not a move I recommend), and assembled desert a few days later.Also, I could not find coconut cream, except in powder form.So, I reconstituted my coconut cream.It was thinner than I expected.I enjoyed the desert, even though I made a few mistakes along the way.I can only imagine how much better it is with warm rice and cold fruit & cream.However, I won’t have to imagine it for long as I will be making this desert again, and this time I will have learned from my mistakes.”

“It’s been a very long time since I made this and forgot to review it. I first tried this delicious dessert in a Thai restaurant. Now I can make it at home much cheaper and if so inclined I may use fresh local fruit in season for the mangos, although the mangos are super deilcious in this recipe, as is papaya. Here’s a trick for a susbstitution for the coconut cream which is very expensive and sometimes difficult to find: use sweetened condensed milk instead and add about 1/2 to 1 teaspoon of real coconut extract. Taste test first.For a nice touch, I add a little bit of lime zest on top of each serving along with the mango slices. The perfect dessert to have after a spicy meal as noted in one of the review above.Thanks! cg”

“This is very good.I didn’t have mango.So I picked some raspberries and blueberries for the fruit.It was yummy.Thank youMy brother loves it along with my family.”

“I get this every time I go to my favorite restaurant, and it is nice to have it at home. Very simple to make and fun to serve. “

“I made this recipe for a gourmet club (we’re very inexperienced). Everyone raved about this and wanted to know all the details about it! It is so delicious, everyone should try it! I did cut up the mango is small pieces to make it easier to eat.”