Thai Mango Sticky Rice & Mango Ice Cream Khao Niew Mamuang Recipe #67

Try my upmarket version of classic Thai Mango Sticky Rice served with luxurious layers of homemade mango ice cream, coconut rice and fresh mango topped with crispy mung beans and coconut sauce!
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Mango Sticky Rice with Mango Ice Cream (serve 6)

Coconut sticky rice
1 cup sticky rice
3/4 cup coconut milk
1/3 cup sugar
1/2 tsp salt

Coconut dressing
1/2 cup coconut milk
1 tbsp sugar
1/3 tsp salt
2 tsp flour

Crispy mung bean
1/2 cup Crispy mung bean

Soak peeled mung bean for 1 hour or give it a quick boil for 3 minutes. Dry the mung bean with kitchen towel and rest it in room temperature for another hour. Deep fry the well dried mung bean in medium hot oil for 3-4 minutes until they get a nice yellow and crispy texture. Rest the crispy mung bean on kitchen paper to get rid of excess oil. Mix mung beans with a pinch of salt.

Fresh mango (medium size 3 whole fruit)

Mango Ice Cream
2 cups ripe mango meat (very sweet)
1 cup coconut milk

Blend until smooth then freeze in a clean container for 30 minutes or longer until the correct texture of ice cream is achieved.

Music and SFX on license from Epidemic Sound.
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