Mango sticky rice is a Thai delicacy that is loved by both locals and tourists alike. A small portion of steam glutinous rice, mixed with thick coconut cream and sugar, paired with sliced pieces of perfectly ripe yellow sweet mango, served with extra coconut cream and crispy mung beans toppings – in other words, a perfect example of a simple yet delicious treat which can be found in many places around Thailand especially in Bangkok – from street food stalls to most traditional Thai restaurants and even as part of the high-end fabulous Sunday brunches offered by some of Bangkok’s top hotels. ..

THAI MANGO

Mango that Thai people called “Ma-muang”. Used in both, sweet and savoury dishes. The Thai mango is unique in flavour from the rest of the world, and that’s what makes it such a crowd favourite. There are many varieties of mangoes grown in Thailand. These are different on the basis of colour, flavour, fragrance, size, shape and the soil they grow in. In Thailand, the “Nam Dok Mai” and “Okrong” mangoes are the most popular and used for the Sticky Rice dish. The peak season to harvest the mango is between the months of April and June.

The sticky rice, comes from Southeast and East Asian countries like Thailand and other neighbouring countries. Its 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 the Northeast, but now it is popular throughout the country. Some people replace the normal sticky rice with black sticky rice or by adding natural food colouring such as butterfly pea (for purple) or pandan leaves (for green), and that gives beautiful colours to the dish.

INGREDIENTS FOR MANGO STICKY RICE 

1. Thai glutinous rice/coconut cream/sugar/salt
2. Sweet ripe yellow mangoes
3. coconut cream/salt/yellow mung beans – optional

–See how to make Mango Sticky Rice https://www.youtube.com/watch?v=g7gNWyGVRb8