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Thai Mango Sticky Rice(थाई आम चिपचिपा चावल, థాయ్ మామిడి జిగురు అన్నం)


Thai Mango Sticky Rice(थाई आम चिपचिपा चावल, థాయ్ మామిడి జిగురు అన్నం) This Mango Sticky Rice Dessert (Khao Niaow Ma Muang) is a classic Thai dessert and SO very scrumptious. Place some fresh mango slices over the sticky rice, then smother with the easy coconut sauce – pure heaven! No doubt you will love this very simple but exotic Thai dessert.

Regional Dish: Thai

Cuisine Style: Indian| Cooking time 30minutes| Take as such | Type Sweet | Shelf life 1 day

Appx Nutritional values calculated for 1 serving (1 cup):

Calories ( 220.7Kcals) , Carbohydrate ( 27.4g) , Protein (2.5g), Fat ( 12.8g)

  • Ripe Mango                                        : 1 Medium size
  • Rice (Sticky/Glutinous/thai rice)  : 1 Cup
  • Coconut Milk                                     :2Cups
  • Sugar                                                   : 3 Tbsp
  • Salt                                                       : a pinch
  • Nutmeg  powder                               : a pinch (optional)
  • Roasted Sesame seeds                     : 1tbs
  • Water                                                   :1 cup



  1. Chop the mango into cubes for toppings and few lengthy strips to decorate.
  2. Soak the sticky rice in water for about 2 – 3 hrs.
  3. Rinse the rice and drain. Add 1 cup of water and cook for 3-4 mins. When it is boiling and tend to thick add 1 cup of coconut milk, salt , sugar, and cook till the rice becomes soft and thick.
  4. Now pour the remaining coconut milk and some sugar in a sauce pan
  5. And  cook for 5- 6 mins to make a coconut sauce. Sprinkle nutmeg powder and turn off the heat.
  6. Set aside to cool and absorb for 10-15 mins.
  7. To serve , take a blow or serving plate , put amould of cooked rice and top with cubes of mango and pour a spoonful of coconut sauce and garnish with mint leaf and roasted sesame seeds.
  8. Serve warm or cold.

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