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Preparation Time : 1 hour | Cooking Time : 20 Mins |Serves: 2
Thai glutinous rice* 1/3 cup
Thin coconut milk 2 tsp
Thick coconut milk 1/3 cup
Sugar 2 tblsp
Salt 2 pinches
Water ** 1/3 cup
Thai mango or Indian mango 1
Sesame seeds (white) for garnishing
*You can try using sona masoori rice or basamti rice
**Adjust the water accordingly. The water mentioned in the recipe is for thai glutinous rice.
- I got the thai glutinous rice from fair price. For my Singapore and malaysia readers you get thsi rice easily available in all stores. Price will be less tha 2 singapore dollars for 1 kg of rice.
- Traditionally the rice is soaked over night and stramed for 20 minutes . But i just soaked for 1 hour and cooked in pressure cooker till 4 whistles.
- While soaking add the thin coconut milk to this . If using basmati rice for one portion of rice add 3 portions of water. Same as the case for sona masoori or raw rice too.
- Cook the thick coconut milk in a low flame. Do not allow this to boil it will curdle. Add salt and sugar to this.
- Let the coconut milk becomes hot.
- Switch off the flame and reserve 1/4th portion of the coocnut milk and add the rest of the coconut milk to the cooked rice and nicely mix it up.
- Let this sit for 15 minutes. Peel the skin of the mangoes and slice them, preferably into cubes but traditionally they serve it cut horizontally.
- I found bite size cubes more easier to eat.
- Cut the mangoes while the rice is cooking and keep it in the refrigerator. So that it will be chill while serving this thai mango dessert.
- The rice can be cooked on stove top too but it will take little extra water and time to cook. Saok it for more time if you are cooking on stove top.
- Also as mentioned above you can soak it and steam the rice by tieing the rice in a muslin cloth in a idli pot for 20 minutes.
- Coconut milk when mixed with mangoes gives a fantastic taste and make the dessert out of the world.