You’re here because you’re addicted to sticky rice, sweet tropical mango, and everything that comes along with it!
We don’t blame you.
Welcome friend, you’re in a safe place because today the Courageous Kitchen has got a few versions of Thailand’s most renown dessert, mango and sticky rice, to share with everyone.
If you’re new here, we’re a nonprofit with a cooking class that raises money to help improve the lives of youth in Bangkok. We do this simply by hosting tourists visiting Bangkok for fun cooking classes. And you guessed it, one of our most requested desserts is the notorious mango and sticky rice. As we’ve cooked it for you over the years, we’ve had fun learning about all the components of the dessert that make it special, and trying different variations of the dessert.
A Delicious, but Tedious Dessert
Although the name sounds like you can just slap wet rice on a plate with mango, that couldn’t be further from the truth. The ‘sticky rice’ used by Thais, isn’t just your regular rice gone soggy, but a separate species of rice entirely. Southeast asian glutinous rice is a beast entirely of its own, and if you don’t give the rice the respect it deserves, it may ruin your day (and your kitchen), when it fails to cook up as nicely as you remember from your trip to Thailand.
For starters the rice has to be washed and then soaked for hours. Many people will soak the rice overnight and steam it in the morning. Next, while your steamed rice is hot, you want to add your sweet coconut sauce so that it can be absorbed by the rice for at least thirty minutes. This isn’t to mention getting your mung beans all toasted and ready, and creating a salty version of the coconut sauce to use as a topping.
While making the dish overall isn’t hard, you will have to put in some time and attention to the process if you want it to yield great results. Don’t fret though, we’ve included the instructions for classic mango and sticky rice in the pdf download of our recipe book.
Thais are True Mango Connoisseurs
The sticky rice isn’t the only difficult component of this dessert. The mangoes, depending where you live, can be more than troublesome to find. When you do find them, they may be overripe, or just breeds that don’t lend well to slicing nicely to the pairing. This may because the particular fruit is too fibrous (you know those stringy bits you get on the inside that take over). If they’re large like Mexico’s ‘Tommy Atkins’ mangoes they may be too soft, mushy, and overripe before becoming sweet enough.
While many western countries outside of the tropical zone count themselves fortunate to import a few breeds of mango from places like Mexico and India, Thailand is home to over 200 varieties. The biodiversity found in the country for this one particular fruit is astounding, and the way Thais consume them is a reflection of that variety. They’re eaten unripe and crunchy, soft and velvety, and about every combination in between. At times they’re paired with pungent, fishy dipping sauces, and in other instances dipped in a mix of sugar, salt, and lime.
You may not be surprised to learn then that mangoes, during harvest season especially, are shockingly cheap in Thailand. One of the fanciest of Thai ‘nam dok mai’ (a thai cultivar whose name means flower nectar) mangoes may fetch a price of 120 baht or more per kilo. But just think, that’s still only about $4 for a whole heap of luxurious mango to stuff in your face.
The cheaper varietals abound, and people in the countryside might have a mango tree or 20 in their orchards. The ubiquity and variety of mangoes available in Thailand, and their pairing with the humble sticky rice is telling. While jasmine rice was tapped for export, and touted by elites, sticky rice on the other hand remained what average people ate from day to day. You can be confident that the mango and sticky rice combination then, wasn’t a five star chef invention, but made it’s way from the lowly countryside, to the notoriety it enjoys today.
Sticky Variations of the Dessert to Try
Now that mango and sticky rice has gone around the world, cooks are challenged to put a new spin on the dish. Serving the dish with a unique presentation can be just what’s needed to catch the eye of locals ready to get excited again about the old favorite, and newcomers to Thailand who may be trying the dessert for the first time. This may mean naturally dying the sticky rice until you have a rainbow of rice to serve with your mango, or even giving it a Japanese makeover, by serving it sushi style.
Another abnormally eye-catching version calls for you to do some kitchen voodoo on the mango. You’ll need to slice the top off and carefully etch away at the flesh against the seed of the mango, being careful not to let your knife cut through the thin skin. If you’re skillful enough, you can create enough space in the in mango to begin twisting the seed until it pops out. Now you’ve got a natural bowl, ready to be filled with mango, sticky rice, and any other fruit your heart desires. When we spotted Chef Seng’s stuffed mango and sticky rice on instagram, our faces lit up and we knew we had to give it try.
So how do you like your mango and sticky rice? Rolled sushi style? Or shoved back into the fruit so the mango becomes a natural bowl? Maybe you’re like us and will always love the classic version.
Whichever one suits you, we hope you’ve learned more about what it takes to put this deliciousness together, and that the best version is one you can enjoy with friends.
Alright sweet tooth friends either get cooking, or get over here to help us eat them all!