How to Make Thai Mango Shrimp

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Garnish with chopped cilantro for a delectable dish.

Recipe Summary Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.

Ingredients | Thai Mango Shrimp

1 ½ cups uncooked short-grain white rice

2 cups water

1 ½ cups coconut milk

1 cup white sugar

½ teaspoon salt

½ cup coconut milk

1 tablespoon white sugar

¼ teaspoon salt

1 tablespoon tapioca starch

3 mangos, peeled and sliced

1 tablespoon toasted sesame seeds

Directions

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.

Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Info | Thai Mango Shrimp

prep: 10 mins cook: 20 mins additional: 1 hr total: 1 hr 30 mins Servings: 4 Yield: 3 cups

TAG : Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

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