Mango and sticky rice
Although mangos seem to be available in Thailand all year around, they are at their very best between April-June. The mango flesh should be bright, yellow and juicy. The most popular types of mango in Thailand are “nam dawk mai” and “Ok long” as they are known for being particularly sweet.
Sticky rice is a type of rice grown mainly in Southeast and East Asia. It’s proper name is glutinous rice (despite not actually containing any gluten) but as it goes “sticky” after cooking, many people have instead adopted that. Historically it comes from Central Thailand and Isaan but now it is popular throughout the country.
How to make
Traditionally, sticky rice is made by being soaked in enough water to cover the rice, and then being left overnight before being steamed and sweetened with sugar and coconut milk (it has a similar taste to rice pudding although it is not quite as moist) and is then served to complement the sweet juice mango. The dish, best eaten warm, is often finished with a drizzle of sweet coconut cream/syrup and a sprinkling of roasted sesame seeds or mung beans.
Mango sticky rice can be found in many places around Bangkok – from street food stalls to most traditional Thai restaurants. For those visiting Thailand on holiday and want to discover Thai cuisine, Mango sticky rice is certainly a must-try the dish.