SERVES 4


KHAO NIEW MAMUANG

How simple  is this ?  The hardest part is slicing the Mango.

Don't be put off by the salt and the sugar in the coconut milk. It sounds yuk.. but it works really well.

As you will know, there are many different types of Mango throughout the world. You could write a book. (Hey, maybe we will!) We are a bit restricted where we live, but Mango Ordinaire from the market still works ok. 

 

INGREDIENTS


1 Large Ripe Mango
120 ml Coconut Milk
1 Tablespoon Sugar
1/4 - 1/2 Teaspoon Salt
200g Cooked Rice
 

PREPARATION
So, warm the Coconut milk gently in a small saucepan. Don't boil it, and dissolve the sugar and the salt in it. Check the taste as you do. We wouldn't want to put too much salt in.

If you can find it, use Palm Sugar. It is dark brown in colour, and usually sold in blocks. If you are not making the coconut milk from fresh, then a tin will work quite ok.

Slice the Mango.  For those of you who have never done this, a Mango has a large central stone. The best way of dealing with this is to cut a small sliver off the stalk end, to provide a base, stand the mango upright, and cut the two 'cheeks' from either side of the stone. Throw away the middle section with the stone in it.

Cut he skin off the mango and slice it fairly thinly. There we are.. Hard part done!

Now assemble.  Arrange the slices on a plate, around a mound of cooked rice, and pour some of the coconut milk over the rice. We think it looks good if the coconut milk spreads a little, in between the slices of mango.

Traditionally you would use Thai Sticky rice, we have also had good results with Basmati.  The rice sold with each grain being seperate as a benefit, would probably not be a good idea though.