Mango Sticky Rice

Warm glutinous rice soaked in sweet coconut cream, served alongside perfectly ripe fresh mango.

Mango sticky rice (khao niao mamuang) is the dessert that converts people to Thai food. Its genius lies in simplicity and the extraordinary quality required of each component. The mango must be fully ripe Nam Dok Mai variety, intensely fragrant and sweet. The rice must be glutinous rice, soaked overnight and steamed — not boiled, never boiled. The dish is seasonal — mango season in Thailand runs from March to June — and Thais argue that mango sticky rice eaten outside this season from lesser mangoes is not worth eating. The coconut cream sauce heated gently with salt and sugar creates a balance of sweet and savoury that amplifies both the rice and the mango.

Must use glutinous sticky rice — not jasmine rice. Soak overnight and steam, never boil. The mango must be fully ripe. Serve the rice warm, not hot or cold.