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Khao Niao Dam Mamuang (Black Sticky Rice with Mango)

Name: Khao Niao Dam Mamuang (Black Sticky Rice with Mango)
Total time: 40 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: 1 cup Black glutinous rice; 1 Mango; 200ml Coconut milk; 3 tbsp Sugar; A pinch Salt; To taste White sesame seeds

Dessert

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Nutty black sticky rice paired with sweet mango — a stunning, popular Thai dessert.

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📖 The Story Behind This Dish

A variation on the classic white sticky rice mango dessert (khao niao mamuang), made with purple-black rice instead. Its nutty flavor and pleasantly chewy texture, paired with the beautiful contrast of vivid purple against golden mango, make it a hit with tourists at street stalls too. Commonly found in southern Thai markets.

🌆 Where it's eaten: A market in Chiang Mai: the vivid purple sticky rice and golden mango side by side always catch tourists' eyes.

🥕 Ingredients (serves 2)

Black glutinous rice 1 cup
Mango 1
Coconut milk 200ml
Sugar 3 tbsp
Salt A pinch
White sesame seeds To taste

👩‍🍳 Instructions

Soak the black glutinous rice overnight (at least 8 hours) — a longer soak than white sticky rice.
Drain and steam for 35-40 minutes until no hard core remains.
Warm the coconut milk, sugar, and salt in a pot, dissolving the sugar (don't let it boil).
Mix 2/3 of the coconut milk into the steamed rice and let sit 10 minutes to absorb.
Slice the mango into easy-to-eat pieces.
Plate the rice and mango together, drizzle with the remaining coconut milk, and scatter with sesame seeds.

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