Thai Coconut Rice with Mango (Khao Niao Mamuang)

A classic and delicious Thai breakfast (or dessert!) featuring sweet sticky rice infused with coconut milk, served with fresh ripe mango.

Prep Time

15 minutes

Total Time

45 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.57/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupGlutinous Rice (Sweet Rice)(Important: Use glutinous rice, not regular long-grain rice. Soak for at least 4 hours, or ideally overnight.)

£1.75

1can (13.5 oz)Coconut Milk (full-fat)(Divided into two portions (3/4 can and 1/4 can).)

£1.50

0.3cupGranulated Sugar(Adjust to your preferred sweetness.)

£0.20

0.3teaspoonSalt(For enhancing flavor.)

£0.05

2mediumRipe Mango(Choose sweet and ripe mangoes, preferably honey mangoes.)

£2.00

1tablespoonSesame Seeds (optional)(Toasted, for garnish.)

£0.30

1leavesPandan Leaf (optional)(Adds a fragrant flavor to the rice. Tie into a knot before cooking.)

£0.50

Total Cost

£6.30

£1.57 per serving

Instructions

1.
Rinse the soaked glutinous rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
2.
If using a rice cooker: Add the rinsed rice to the rice cooker. Add 3/4 of the coconut milk can, sugar, salt, and pandan leaf (if using). Stir well to combine. Cook according to your rice cooker's instructions for sweet rice or sticky rice. If using a steamer: Line a steamer basket with cheesecloth or banana leaves. Add the rinsed rice, 3/4 of the coconut milk can, sugar, salt, and pandan leaf (if using). Steam over medium heat for 25-30 minutes, or until the rice is cooked through and tender. Check the water level in the steamer periodically.
3.
While the rice is cooking, prepare the coconut sauce: In a small saucepan, combine the remaining 1/4 can of coconut milk and a pinch of salt. Heat over low heat, stirring constantly, until the mixture is warmed through and slightly thickened (about 5 minutes). Do not boil.
4.
Peel and slice the mangoes into attractive pieces.
5.
Once the rice is cooked, let it sit for a few minutes to cool slightly. Fluff the rice with a fork.
6.
To serve: Spoon the coconut rice onto plates. Arrange the sliced mangoes alongside the rice. Drizzle with the warm coconut sauce. Sprinkle with toasted sesame seeds (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

525 kcal / 2197 kJ

Carbs

75g

29% of RDA

Fat

25g

36% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

35 g

39% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

Soaking the rice overnight is crucial for achieving the correct sticky texture.

Adjust the sugar level to your personal preference. Some people prefer it sweeter, others less so.

Toasted mung beans are a common garnish in Thailand, but sesame seeds are a good substitute if you can't find them.

If the rice is too dry after cooking, add a tablespoon or two more of coconut milk and stir until absorbed.

For a richer flavor, use freshly squeezed coconut milk.

Cooking Equipment

Rice Cooker (or Steamer)

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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