Recipe: The Khao Neow Mamuang will add oomph to your summer dinner table

Summer is the time to drool over mangoes and the level of excitement becomes extraordinary when they rule the South East Asian palate. The magic of this most sought after fruit has been relished over two decades with Chef Veena's Summer Collection Menu at The Spice Route, The Imperial.

You can rustle up the delectable mango sticky rice or the Thai Khao Neow Mamuang with this easy recipe.

Ingredients

White Sticky Rice - 30gms
Coconut Milk - 60 ml
Sugar - 5gms
Salt - 1 gm
Sesame Seeds - 2 gms
Ripe Mango - 1

Method

- Wash sticky rice and soak it for 8 hrs.
- Put it in muslin cloth and steam it.
- Put coconut milk in a pot, add sugar and salt. Keep on stirring it on slow flame till it becomes a little thick.
- When sticky rice is done, pack it with coconut milk, leaving 1 tbsp of coconut milk aside for garnishing.
- Peel the mango and dice it.
- Put sticky rice in a small mould. De-mould it onto a plate. Garnish with a tbsp of coconut milk and sesame seeds. Serve it with dices of mango.