Sweet Mango Rice Dessert (Khao Neuw Mamuang)

A favorite Thai Dessert: Sweet coconut rice topped with fresh mangoes, shredded coconut, and a touch of salt.

This Sweet Mango Rice Dessert was on the hidden menu at my favorite Thai Restaurant in Auburn, Washington. A friend introduced me and I have been craving it ever since. It is almost like a rice pudding, but made with coconut milk (dairy-free) instead of regular milk. The mango gives the dessert an Asian flair. A topping of a drizzle of sweetened coconut milk and finely shredded coconut is all about the looks and the coconut flavor. But the show stopper is the pinch of flake salt just before you serve this dessert.

In trying to make Sweet Mango Rice Dessert from scratch, I searched for recipes. The few recipes I found were super complicated. Washing and draining the rice was a big deal—and I agree, it is. But then, the rice needed to be steamed on one side and then the other. Yikes! Sticky, sushi rice is the normal rice in the Melanson kitchen; we call it Japanese rice. I learned how to use a rice cooker early in my marriage, and now cook sticky rice in the Instant Pot. It steams perfectly with a one-to-one ratio of rice to water. I think it steams better in the Instant Pot then it did in my old rice cooker.

For this recipe, I figured steaming the sticky rice in the Instant Pot would be the preferred way to cook it. I also decided to use the microwave for cooking the coconut milk and sugar, instead of the stove method. It is a time saver and really performs the essential element of dissolving the sugar into the coconut milk. I also swapped the Thai traditional mung beans for finely shredded coconut. The essence of the dessert is preserved, and since it so simple to prepare, I can enjoy this Sweet Mango Rice Dessert any time.

Ingredients for Mango Sticky Rice Dessert:

Sushi Rice or Glutinous Rice: I really like the Calrose brand. It’s consistent and easy to find at the grocery store. This type of rice is a short grain and gets nice and plump and sticky as it cooks.
Coconut Milk: Shake the can before you open it to be sure you get all the cream as well. Use a spatula to scrape out the can if you need to.
Granulated Sugar: I would not substitute coconut sugar or brown sugar for the granulated sugar. The look of this dessert is white rice and so the granulated sugar works best.
1-2 Ripe Mangoes: Perfectly ripe mangoes give slightly when squeezed with a firm but gentle pressure. A squishy texture would be too ripe, which creates brown spots on the inside flesh of the mango. Stir clear of an overly ripe mango. A perfectly ripe mango emits a slightly sweet and fragrant aroma from the stem.
Finely Shredded Unsweetened Coconut: Finely shredded is important. Look in the alternative foods section of the baking aisle at the grocery store, near the coconut flour.
Maldon flake salt: Maldon is a brand of high quality flake salt. Flake salt is preferred, but coarse sea salt would work as well. Table salt would be too salty. You just need an essence of salt.

How to Make Sweet Mango Rice:

Making the Sushi Rice:

Rinsing this rice really well before cooking helps reduce the starch. It is an important step, and only takes a few extra minutes. It typically takes a dozen rinse/drain cycles for the water to run clear.
Use a 1:1 water-to-rice ratio in the instant pot.
Use the rice setting on the instant pot for 12 minutes. (Or manual pressure cook for 12 minutes.) Quick release.
Note: for sushi rice, the steamed rice is double the amount of the uncooked rice.

Making the Sweet Coconut Rice:

While the rice is cooking, mix together coconut milk, salt and sugar in a large microwave safe bowl.
Microwave on high for 2 minutes or until sugar is dissolved. The coconut milk will boil over, so a large bowl is recommended.
Add 2 cups still warm cooked rice to the coconut milk mixture. Stir together.
Make sure the rice is completely covered by coconut milk mixture. There will be more coconut milk than rice. The rice will absorb the sweet coconut milk.
Let sit, covered, for at least 10 minutes or put in refrigerator for up to 24 hours. Letting the rice soak up all the sweet coconut milk is the preferred method if you have time.

Preparing the Mango:

Cut a slice off the bottom of the mango for a sturdy spot to set on the counter or cutting board.
Peel mango with a potato peeler. I prefer bringing the potato peeler toward me (like a paring knife) instead of away from me. I feel I have more control over how the mango is peeling.
Cut a longwise slice off the front of the mango and then a longwise slice off the back side of the mango. Then longwise slice the sides of the mango. Each slice should come as close to the central pit as possible. Discard the pit.
Create thin crosswise slices for serving. Set aside.

Plating the Dessert:

Use a slotted spoon to drain any remaining coconut milk mixture from the sweetened rice. Reserve the excess coconut milk if there is any.
Scoop a half cup of sweetened rice with large cookie scoop or a spoon and place on a dessert plate or bowl.
Shape the sweetened rice with a spoon and flatten slightly.
Fan 3-6 slices of mango on the top of the flattened area of rice.
Drizzle mangoes with sweetened coconut milk. Make more (if needed) by mixing ½ cup coconut milk with 3 Tablespoons granulated sugar and dissolving the sugar with the microwave.
Sprinkle with finely shredded coconut.
Sprinkle with a pinch of Maldon flake salt.

This slightly sweet dessert is refreshing, light and different than the normal everyday dessert.

The ease of preparation will make it a go-to dessert in your make-it-by-scratch line-up. Try it for brunch, for an afternoon party, or for dessert tonight!

-Kim

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