Combining mango and coconut yields a rich but refreshing dessert that isn't too cloyingly sweet. Christopher Hirsheimer

In Thailand, they use fresh coconut cream in this dish; substitute cream skimmed from canned coconut milk. Sticky rice can be found at Asian markets around the country.

Kao Niow Mamuang (Sticky Rice with Mangoes) Sticky Rice with Mangoes (Kao Niow Mamuang)
A favorite in Thailand, this dessert combines coconut-infused rice with refreshingly sweet mango.
Yield: serves 6


  • 1 cup Thai sticky rice
  • 1 cup coconut cream (or 1 13.5-oz. can coconut milk)
  • 12 cup sugar
  • 1 tsp. salt
  • 2 mangoes, peeled and sliced


  1. Place rice in a large bowl. Add enough water to cover by 3″; soak for 3 hours, then drain.
  2. Fill a wok with water and bring to a boil over high heat. Fit with a bamboo steamer, add rice, reduce heat to medium-low, and steam until rice is tender, 20–25 minutes. Transfer rice to a bowl and set aside.
  3. Place coconut cream in a medium saucepan (if using canned coconut milk, spoon cream off the top). Add sugar and salt. Bring to a boil over medium-high heat and cook, stirring, until sugar dissolves, about 1 minute. Pour over rice, mix well, then set aside until liquid has been absorbed, about 30 minutes. To serve, spoon rice onto 6 plates and garnish with mangoes.