This dessert is delicious and simple to make.
Choose ripe mangoes. I like to use these Champagne, or Filipino, mangos as there are fewer strings and they are very sweet.
Cook your sticky rice in a pot or rice cooker. This rice is different than regular rice. It is sweeter and clumps together.When the rice is cooked, cut your mangoes into squares and gently blend the fruit and coconut cream in with the sticky rice. Add honey or sugar to taste.
I like to add in mint for a tasty garnish.
A can of coconut milk will separate and you can collect the cream from the top of a can if you don’t shake it. You’ll find a thick buttery layer which is the coconut cream.
Unlike almost any other SE Asian country, the Thais make masterful desserts, which are rarely found in Thai restaurants in this country. The Thai people DO have a taste for sweets.
Many desserts are home creations of sticky rice, palm sugar (you can substitute light brown), coconut milk, coconut cream, sweet beans (found in jars in many Asian Groceries), fruits, tapioca pearls cooked in syrup and shaved ice. The visual appeal is as important as the taste. Take any two or three of the above and make your own creation. You can also find some unique essences in small bottles in Asian groceries–Pandamus, Jasmine, Banana, Durian (hold your nose), and Amyl Acetate (?). These may be added as well.
These are often layered as you would a parfait. You’ll find more coconut ice cream in the US.
The Thais are masters at fruit carving. You may also find that to be an element of the dessert, such as the container itself.
Wonderful!
Yum!!!!