Why Mango Sticky Rice Is a Summer Staple in Thailand

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It is claimed that there are over 200 types of mangoes produced in Thailand.

However, when it involves crafting one of the nation’s favorite treats, , khao nieow mamuang, Experts claim that only a select few types will suffice.

Better known to the rest of the world as mango sticky rice, it’s a deceptively simple dish.

Sweet, juicy slices of ripe mango are arranged alongside a heap of sticky rice, which is crowned with a creamy coconut sauce and garnished lightly with yellow mung beans.

When executed correctly, the outcome is sheer enchantment, achieving the ideal harmony between tastes and consistencies.

Few have mastered that equilibrium better than 63-year-old Varee Jeensuwan, the undisputed monarch of mango sticky rice in Bangkok.

Her store in Bangkok’s bustling Thonglor district, called Mae Varee, has been open since 1981.

“The best dessert during summertime in Thailand is mango and sticky rice,” she tells GudangMovies21.

March through May is the ideal period for enjoying this delicacy—the mangoes will be naturally sweet and plentiful, with prices at their lowest. Additionally, thesticky rice will be fragrant because ofits freshness.

Thailand's nam dok mai mangoes, known for their sweet taste and silky texture, are the preferred choice for this dish. According to Varee, some of the finest nam dok mai mangoes can be sourced from the Bangkhla district in Thailand’s Chacheong Sao province.

Another favored type utilized in mangosticky rice is Oak Rong, which must originate from theDamnoen Saduakdistrict inRatchaburiprovince, as per her statement.

"It’s hard to locate, and it’s only available in small quantities during January, with larger amounts appearing in March and April," she explains.

Oak Rong is renowned primarily amongst Thais; most outsiders aren’t acquainted with this type. Instead, they are more familiar with Nam Dok Mai.

Even though mangoes take center stage in this dish, khao nieow mamuang According to Varee, the other components also play a crucial role.

At her store, they utilize premium sticky rice sourced specifically from Chiang Rai, which is located in the most northerly part of Thailand. Coconuts originate from Surat Thani in southern Thailand because these coconuts possess a robust taste that harmonizes perfectly with the sticky rice. The yellow mung beans used in this recipe undergo baking rather than frying, providing the meal with just a hint of crunchiness.

Even the salt utilized in the cream, we have it delivered. Samut Sakorn "She mentions a coastal area located below Bangkok," she states.

Regarding their clientele, she mentions that they serve a blend of Thai locals and international visitors.

I'd say the majority of my international clients come from China, Hong Kong, and Singapore," explains Varee. "Whenever they're here, they make sure to post about their visit at my store on social media. They mentioned that if they don't check in, they feel like they haven't truly arrived in Thailand.

The Milli effect

It's not possible to discuss Thailand's affection for khao neao mamuang Without referring to the renowned young Thai rapper Milli, who goes by the birth name Danupha Khanatheerakul.

In 2022, She played at Coachella. The music festival held in California concluded with her performance as she finished off by diving into a bowl of mango sticky rice.

This action sparked a national hunger for the dessert throughout Thailand. Photos circulating on social media and news platforms revealed that renowned mango sticky rice outlets in Bangkok were abruptly flooded with requests, as seen from the queues of delivery personnel awaiting their turn outside these establishments.

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One of the beneficiaries of the Milli effect was K Panich. As one of the city’s longest-standing sellers of mango sticky rice, this establishment initially opened its doors back in 1932, located merely a short 15-minute stroll away from the renowned historical site known as the Grand Palace.

A sign adorning the entryway of this densely packed heritage townhouse suggests its prowess in cooking — it has earned Michelin’s Bib Gourmand award Each year starting from 2019, it has been recognized for its excellent value and superior quality.

On a recent visit, a modest gathering had formed by 8:30 a.m., consisting of delivery personnel, neighborhood patrons, and international visitors perched on wooden seating beside the outdoor counter, all awaiting their purchases. The tables, baskets, and crates were brimming over with vividly golden Nam Dok Mai mangos.

Khun Nan, who manages the location, reveals to GudangMovies21 that the key to the store's enduring success lies in their dedication to procuring premium ingredients from across the nation.

“She emphasizes the importance of the raw material’s quality," mentioning that scores of international visitors come to the store daily. ”

For customers looking for intact, uncut mangoes, K Panich permits external suppliers to operate stalls right next to the store to vend their products. This arrangement benefits individuals like Saowalak Chaimeesuk, aged 54. In response to what makes these seasonal fruits particularly favored during Thai summers, she attributes this preference largely to memories and sentimental associations from childhood.

"In the past, we didn't cultivate Nam Dok Mai throughout the entire year, but nowadays, due to advancements in farming techniques, we can enjoy them in every season," she explains.

A blend of cooking customs

While mango sticky rice may be a common find among street vendors, you'll also often spot this treat gracing the dessert lists of upscale eateries across the nation, where chefs sometimes add innovative twists to the traditional recipe.

Two Michelin-starred R-Haan in Bangkok, for instance, offers a refreshing “Home Sweet Home” Thai Mango Sticky Rice dish — a three-variety mango parfait served with sticky rice and coconut ice cream.

Chumpol Jangprai, who owns and runs R-Haan along with being the chef, points out that there is proof indicating mango sticky rice has existed since the latter part of Thailand’s Ayutthaya period (1351-1767). References to this dessert have appeared in various texts over the subsequent years.

The chef explains that recipes from the era of King Rama V (1868-1910) include "khao niew moon," a dish made by steaming glutinous rice mixed with sweetened coconut milk.

This dish was probably accompanied by an assortment of fruits such as mangoes. Even though mangoes aren’t indigenous to Thailand, they’ve been grown there extensively over many years. The easily accessible fruit naturally paired well with the sweetsticky rice.

So while khao nieow mamuang It might not be an ancient dish, but he explains that its history showcases the blending of Thailand’s cooking customs with easily accessible ingredients.

"It showcases the creativity and tastiness that Thai food is famous for," remarks Chumpol.

Interested in trying to make it yourself? R-Haan has provided a comprehensive guide. mango sticky rice recipe on its website.

Editor’s Note: The article you’re reading first appeared in 2024. It has since been revised and rereleased in 2025.

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