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Sticky Rice with Ripe Mango

April 17, 2006

Sticky Rice with Ripe Mango
(Khao Neaw Mamuang)

Mango is one of the most popular tropical fruits, Thailand grows more than a dozen variety of mango-its diversity determines the ways in which it is eaten, either ripe or unripe. The sour and unripe mangoes with the skin being still dark green or fresh white are always enjoyed with a sweet and salt dip or eaten as a condiment or in salads. The light yellow or slighty darker types are usually served at the pack of ripeness with sticky rice and coconut milk. Mango can also be developed into various kinds of luscious delicacies such as juicy beverages and other transformed snacks.

Mango with sticky rice is particularly a recognized summer dish. It is a simple yet delightful dessert that helps cool you off. When served, ripe nam dokmai mangoes that are guaranteed to be super sweet and delicate are laid over the top of sticky rice and smothered with seasoned coconut milk. Sticky rice is a short-grained type of plant that is sometimes called “sweet rice”. Typically cooked is a steamer pot, it has a marvelous chewy texture and flavor ideal for making great finger-food. Mango with sticky rice is a traditional summer dish because mangoes are abundant during the hot months of april and may. If you get a chance to try this, seize it with both hands-it quite superb

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