Cambodian Mango Rice

Cambodian style Mango Rice with roasted mung beans for that special texture and flavor. The mung beans are like tiny roasted coffee beans burst with flavor in every byte.

Cambodian style Mango Rice with roasted mung beans for that special texture and flavor.
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Course: Dessert
Cuisine: Cambodian
Keyword: Mango, Mango Rice, Sticky Rice, Sweet Rice
Servings: 6
Calories: 484kcal
Author: Channy Laux


  • Steamer, pure white tea towel, cooking gloves


  • 2.5 cups sweet rice
  • 1 tbsp split and hulled mung beans
  • 1 can 14oz coconut cream
  • ½ cup Thnot sugar  heaping
  • ¾ tsp salt
  • 3 Manila Mangos   peel and slice


  • Rinse rice in cold water 2-3 times until the water becomes clear. Soak in cold water for 1.5 hours.
  • Dry roast mung beans over medium heat for about 7 minutes until they turn dark brown. Let cool completely. Rinse and set aside.
  • Prepare Coconut Sauce – Heat coconut cream, sugar, salt, and roasted mung beans over low heat. Stir until sugar dissolves, and the sauce begins to bubble, turn off the heat. Set aside.
  • Prepare the Steamer – boil water so that as soon as the rice is done soaking it can be steamed.
    Steam Rice: Once the rice is done soaking, drain into a tea towel. Place the tea towel into the prepared steamer, and steam for 20 minutes.
    Loosen Rice: Empty rice into a baking sheet to let cool. Reserve 2/3 of the coconut sauce (not including the beans). Use the remaining coconut sauce including the beans to loosen the rice. Drizzle the coconut sauce over the cooled rice and gently separate it with your fingers to ensure the rice is evenly coated with the coconut sauce.
  • Portion the prepared rice onto a small plate, top with some of the reserved coconut sauce, then place the sliced mango next to the rice.

Nutrition Facts

Calories: 484kcal | Carbohydrates: 84g | Protein: 7g | Fat: 15g | Saturated Fat: 12g | Sodium: 327mg | Potassium: 365mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1125IU | Vitamin C: 38mg | Calcium: 31mg | Iron: 3mg
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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