History of Mango Sticky Rice

It was tough to find any definitive history on Mango Sticky Rice other than the fact that is a traditional Thai dessert. More interestingly, it is the national dessert of Thailand. In Thai, the dish is called khao niao (sticky rice) mamuang (mango). Since we don’t know how this dessert originated, we’ll need to break down its components.

Firstly is the mango. Mangoes have been grown in India for over 5000 years and are also indigenous to Burma and eastern Asia. In Thailand, the prime time for mangos is between March and May. The most popular variety in Thailand (and around the world) is referred to as “nam dok mai” mangoes and are typically sweet and juicy. Mango sticky rice traditionally utilizes an older variety known as “ok rong,” known to be more fibrous and aromatic. Fun supposed fact – Mangoes were said to have inspired the paisley pattern that originated in Persia.

The second component of the dessert is the sticky rice, which is formally named glutinous rice – though it has no actual gluten in it. It is most commonly associated with Thai culture as a whole but is consumed mostly in the northeastern part of Thailand. Since this portion of the country shares its borders with Laos, it makes sense that sticky rice is a Laotian national staple. In Laos, sticky rice is eaten by hand, but in general is commonly found in a variety of Asian cuisines.

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