A beloved Thai dessert of sweet sticky rice topped with fresh mango — available seasonally, at its best May through October.
Glutinous rice cooked in coconut milk and sugar, served at room temperature under a ripe mango half, often with a drizzle of coconut cream.
Dessert stalls and restaurants throughout Bangkok, usually 50–100 THB ($1.50–3 USD) per serving.
While available year-round, mango sticky rice is best during mango season (May–Oct) when fruit is fresh and cheap.
See the complete mango sticky rice guide for seasonal timing, mango varieties, and where to find the best versions — the short version here covers the essentials.
Warm glutinous rice cooked in sweetened coconut milk, fresh ripe mango, and a drizzle of salted coconut cream on top — the salt-sweet contrast is what separates a great version from a merely good one.
The best mangoes (Nam Dok Mai variety) peak March–June — outside this window, many vendors use frozen mango, which is still enjoyable but noticeably less good than the fresh-season version.
Or Tor Kor Market and Chinatown's fruit vendors are reliable starting points, with hotel restaurants offering a more polished (and pricier) version of the same dessert.