Mango with sticky rice is possibly the best-known dessert in the country's gastronomy. In the night food markets, in the street stalls. Its simplicity should not confuse you, it is an exquisite dish with very little elaboration.
This delight that is prepared with glutinous rice, seasonal mango, coconut milk and brown sugar, is a very complete dessert. Its sweet flavor with a pinch of salty, is highly appreciated by tourists.
Crispy mung beans are also usually added on top. It is served with a banana leaf as decoration, because the traditional way of preparing rice is wrapped in this leaf and cooked over direct fire.
It is a dessert that is prepared mainly in the high season of mango cultivation, in the months of April and May. The variety of mango used is usually that of the Nam dok Mai.
There is no evidence of the origin of this traditional dish from Thailand, since in addition, neither the mango nor the glutinous rice originate from Thailand. It is rather an incorporation of the regions of the area to the gastronomy of the country.
But equally, there are already stories of this dish around the Ayutthaya period (1351-1767) and continues until the reign of King Rama II, according to many traditional recipes. For this reason it is part of the tradition and culture of Thailand.
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