Inspired by: Khao niao mamuang
- Pitta seasonJun – Sep in the north
Mango Sticky Rice (Khao Niao Mamuang)
- Serves
- 4
- Portion
- ≈180 g
- Time
- Soak 4 h · 40 min
- Texture
- Soft, sticky
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Glutinous (sticky) rice | 1 cup, soaked 4 h | 200 g | 1000 g | |
| Coconut milk, thin | 1 cup + 1 tbsp | 250 ml | 1250 ml | |
| Jaggery (gur) | 3 tbsp (or palm sugar) | 40 g | 200 g | |
| Rock salt (sendha namak) | pinch | 1 g | 5 g | |
| Mango, ripe | 2 ripe mangoes | 400 g | 2000 g | |
| Sesame seeds (til) | 1 tsp toasted | 5 g | 25 g | |
| Green cardamom | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Steam soaked rice 25 minutes.
Step 2: Warm 200 ml coconut milk with jaggery, salt and cardamom (do not boil); pour over the hot rice; cover 15 minutes.
Step 3: Thicken remaining coconut milk lightly to a drizzle.
Step 4: Serve with sliced mango and sesame.
Nutrition
Per serving, estimated
Low salt · 0.3 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromWhite sugar→Tojaggery
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