Thai Mango Sticky Rice with Mango Ice Cream Recipe | Khao Niew Mamuang
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.