Mangoes With Khao Man (Brunei)

"This recipe was featured on week 39 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Brunei is my 39th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. When I made this dessert I used long grain rice, which you can do if you want to serve it as a side dish. For a dessert, though, you really need to use sushi rice."
photo by GiddyUpGo photo by GiddyUpGo
photo by GiddyUpGo
Ready In:




  • Rinse the rice and drain. Put in a saucepan with the water, salt and 1/2 cup of coconut cream. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes or until all the liquid has been absorbed.
  • Now mix the rest of the coconut cream with the sugar and a dash of salt. Bring just to a boil, then reduce heat and simmer for two or three minutes, stirring occasionally.
  • Peel and slice the mangoes and cover with the rice. Spoon the sauce over and serve.

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I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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