Why Mango Sticky Rice is one of Thailand’s most cherished summer treats

Thailand is home to over 200 different varieties of mangoes.

However, when it comes to crafting one of the nation’s favorite desserts, khao nieow mamuang, experts agree that only a select few types of mangoes will do.

Known internationally as mango sticky rice, this dish may appear simple, but it’s packed with flavor.

It consists of fresh, sweet mango slices paired with a mound of sticky rice, drizzled with a rich coconut cream sauce and topped with a light sprinkling of yellow mung beans.

When prepared correctly, mango sticky rice becomes pure magic—an impeccable harmony of flavors and textures. Few have mastered this balance as expertly as 63-year-old Varee Jeensuwan, Bangkok’s undisputed queen of the dish.

Her renowned shop, Mae Varee, has been serving up mango sticky rice in Bangkok’s bustling Thonglor neighborhood since 1981.

According to Varee, 'The best dessert during summer in Thailand is mango and sticky rice,' she tells Dinogo.

'The best time to enjoy mango sticky rice is between March and May,' Varee says. 'During this period, mangoes are naturally sweet, plentiful, and affordable, while the sticky rice is wonderfully aromatic because it's freshly harvested.'

Thailand's nam dok mai mangoes, known for their sweet taste and smooth texture, are the go-to variety for mango sticky rice. Varee mentions that some of the finest nam dok mai mangoes come from the Bangkhla district in Chacheonseo province.

Another popular variety is Oak Rong, which Varee notes must come from the Damnoen Saduak district in Ratchaburi province.

'This variety is rare and only available in limited quantities in January, with more available in March and April,' she says.

'Oak Rong is known mostly to locals—most foreigners are unfamiliar with it. They are more likely to recognize Nam Dok Mai,' Varee adds.

While mangoes take center stage in khao nieow mamuang, Varee emphasizes that the other ingredients are equally crucial.

At her shop, Varee uses sticky rice sourced from Chiang Rai, Thailand’s northernmost province. The coconuts come from Suratthani in the south, chosen for their rich flavor that enhances the sticky rice. Yellow mung beans are carefully baked, not fried, to add a light crunch to the dish.

'Even the salt used in the cream is specially ordered from Samut Sakorn,' Varee says, referring to the coastal province south of Bangkok.

As for her clientele, she serves a blend of local Thais and international tourists.

'Most of my foreign customers come from China, Hong Kong, and Singapore,' Varee shares. 'When they visit, they make sure to check in on social media in front of my shop. They say if they don’t check in, they haven’t truly been to Thailand.'

The Milli Phenomenon

No discussion about Thailand's passion for khao nieow mamuang is complete without mentioning the young Thai rapper Milli, whose full name is Danupha Khanatheerakul.

In 2022, Milli made headlines at the Coachella music festival in California when she ended her performance by enjoying a bowl of mango sticky rice.

This moment sparked a nationwide craving for mango sticky rice in Thailand. In Bangkok, social media and news outlets showed the city's top mango sticky rice shops flooded with orders, with delivery drivers lined up outside waiting to make deliveries.

One of the establishments to benefit from the Milli effect was K Panich. As one of the city's oldest purveyors of mango sticky rice, it first opened in 1932, just a short 15-minute walk from the Grand Palace, a popular historical landmark.

A sign outside this traditional, compact shophouse showcases its culinary reputation – it’s earned Michelin’s Bib Gourmand award every year since 2019, an acknowledgment of its excellent value and high quality.

On a recent weekday, by 8:30 a.m., a small crowd had already gathered, including delivery drivers, locals, and tourists sitting on wooden stools outside, waiting for their orders. Inside, tables, baskets, and crates were stacked high with ripe, yellow Nam Dok Mai mangoes.

Those who prefer to dine in are directed to a nearby smoothie shop across the street, where they can enjoy their mango sticky rice at one of the tables.

Khun Nan, a manager at the shop, shares with Dinogo that the secret behind their long-standing success is their dedication to sourcing the finest ingredients from across Thailand.

'We prioritize the quality of our raw ingredients,' she explains, adding that dozens of international visitors come to the shop every day.

For customers who prefer to purchase whole, uncut mangoes, K Panich allows its suppliers to set up outside the shop and sell their produce. Among them is 54-year-old Saowalak Chaimeesuk. When asked why mangoes are such a beloved summer treat in Thailand, she explains that nostalgia plays a big role.

'In the past, we couldn’t grow Nam Dok Mai mangoes year-round, but thanks to advancements in agriculture, we can now enjoy them in any season,' she adds.

A blend of culinary traditions

Mango sticky rice may be a beloved street food, but it also graces the dessert menus of upscale restaurants throughout the country, with some offering their own modern takes on the classic dish.

At the Michelin-starred R-Haan in Bangkok, for example, you'll find a refreshing Nam Dok Mai mango parfait that keeps the essence of the traditional dessert. It’s paired with coconut milk ice cream and served alongside a roasted pancake wrapped in candied coconut.

R-Haan's co-owner and chef, Chumpol Jangprai, explains that evidence suggests mango sticky rice has roots dating back to Thailand’s late Ayutthaya period (1351-1767), with mentions of the dish appearing in historical texts over the centuries.

'Recipes from King Rama V’s reign (1868-1910) refer to a dish called ‘khao niew moon,’ which is glutinous rice steamed with sweetened coconut milk,' says Chef Chumpol.

'This was likely served with a variety of fruits, including mangoes. Though not native to Thailand, mangoes have been grown here for centuries and became a natural companion to the sweet sticky rice,' he adds.

While khao nieow mamuang may not be an ancient dessert, its evolution, according to Chumpol, is a reflection of how Thai culinary traditions have beautifully incorporated locally available ingredients.

'It showcases the creativity and deliciousness that Thai cuisine is celebrated for,' adds Chumpol.