Mango and Sticky Rice, or Khao Niao Mamuang, is a classic Thai dessert! We love it! Choose the nice firm yellow champagne or Ataulfo mangoes. If the skin is wrinkly or has black spots, it is already a bit overripe. The fruit flesh is slippery to handle and can be squished easily at the tiniest bit of pressure, it can be a bit tricky to prepare. The easiest way to tackle this, and how they are generally prepared in Asia is to use a sharp knife tip, pierce the mango skin a little more than a-third in from the narrower side. Slice through, along the side of the seed inside. Repeat along the other side of the seed. Score cross-hatch lines in each fruit "shell" (like for an avocado), almost all the way to the skin, but without piercing it. Turn the skin inside-out to eat on it’s own, a Mango Porcupine! Or you can scoop the chunks out as you would an avocado. The seed is large and flat, and a bit “hairy”. Peel the skin off this bit and either eat the mango around the seed, or cut off what you can from the sides (usually this is my piece, when the kids aren't looking).
FOR THE COCONUT RICE:
1 cup Glutinous rice, soaked in water for 3 hours (or overnight)
Steam the rice in a steamer basket, for 30 minutes.
FOR THE SAUCE:
1 cup coconut milk, full fat
2 Tbsp light maple syrup
1/4 tsp sea salt
2 tsp rice flour or tapioca starch
Combine the ingredients together, stirring well.
Pour half of this mixture into the warm sticky rice and let rest for 10 minutes. Reserve the remaining sauce for extra drizzle.
Serve at room temperature with fresh mango.