Mango with sticky rice.

Mango with sticky rice (khao niao mamuang) is a classic Thai dessert, best in the hot season when mangoes are ripe and sweet. The rice is steamed, then mixed with warm sweetened coconut milk. The sauce on top adds a little salt to set off the fruit.

The rice needs to soak for at least 4 hours, so start ahead of time.

Ingredients

• 200 g glutinous (sticky) rice
• 2 ripe mangoes, such as nam dok mai
• 200 ml coconut milk, for the rice
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 100 ml coconut milk, for the topping
• 1 teaspoon sugar, for the topping
• 1 pinch salt, for the topping

Method

1. Rinse the rice until the water runs nearly clear. Cover with water and soak for 4 hours or overnight. Drain well.
2. Line a steamer basket with a damp cloth or baking paper with holes. Spread the rice out and steam over boiling water for 20 to 25 minutes, until the grains are soft and glossy.
3. Warm the 200 ml coconut milk with the 3 tablespoons of sugar and 1/2 teaspoon of salt, stirring until dissolved. Do not boil.
4. Tip the hot rice into a bowl, pour over the coconut milk and fold gently. Cover and leave for 15 minutes, until the rice has absorbed the liquid.
5. Warm the topping ingredients together in a small pan for 1 minute.
6. Peel the mangoes and cut the flesh into slices. Serve beside a scoop of rice with the topping spooned over.

Tips

• Use cold water to rinse and soak. Warm water makes the grains mushy.
• Serve the rice warm or at room temperature. It turns hard in the refrigerator.
• Choose mangoes that give slightly when pressed gently and smell sweet at the stem.