#23: For the Love of Food (and Travel): Crazy About Thai Mango Sticky Rice
There's something magical about Mango Sticky Rice. Maybe it's the coconut milk, the sweetness of the sticky rice, the crunchiness of the toasted sesame seeds/mung beans. I don't know, but I love it.
I remember the exact moment when I had Mango Sticky Rice for the first time, or as it’s called in Thai: Khao Niaow Ma Muang. Surprisingly, it wasn’t in Thailand but the heart of Mumbai at Nara Thai in 2019. And since that first mouthful, I have been in love.
For those who’ve been living under a giant rock, it’s one of those classic Thai desserts that screams summer and freshness in every bite. If you haven’t had it and mango is your favorite fruit, you’ve missed out on one of the most delicious desserts you’ll ever try.
The recipe is less fancy than it sounds: a combination of traditional Thai sticky rice, mangoes, coconut milk, salt, and sugar (or palm sugar) topped with roasted sesame seeds.
For the adventurous foodies who love cooking, you can even make this at home. I, for one, prefer to leave my palate in the safe hands of an expert cook.
Mango Sticky Rice is to Thailand what kheer is to India. It’s served as street food at most markets and shopping plazas and as an exotic dessert at Thai restaurants around the world.
Eat it in a fine-dining restaurant or in the middle of a crowded street at the weekends-only Chatuchak Market—the flavors and the experience are the same.
I remember gorging on this dessert everywhere I traveled in Thailand—Krabi, Chiang Mai, Bangkok.
It’s delicious, cheap, and can keep you going for hours. It’s a complete meal.
So, the next time you head to a Thai restaurant in your city or abroad, or you find yourself tired and hungry after a long day of shopping in Bangkok, make sure you look out for those street stalls serving Mango Sticky Rice.
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Photo credits and copyright: Kritika Kulshrestha
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