A chorus of cicadas is the rhythm and signal of summer, as well as the time for plenty of seasonal fruits. Amphawa, Samut Songkhram is one of the Thai communities that lives a simple lifestyle among various fruit orchards. The fruits that blossom and grow here are mostly coconuts, pomelos, lychees, and mangos.
Mango is a popular Thai homegrown fruit tree for shade, and we use the mango for consumption. The Thai people uses creativity to select what surrounds them to make as food. The Thais also have wisdom in wisely making good use of the fruit produce. They will carefully pick the old mangos from its tree to ripen for the sweet-sour taste, which the Thais believe that they give a refreshing fragrance and are best to be served with sticky rice and coconut milk. “Mango with Sticky Rice” is best served during summertime. This is the simplest happiness you can easily find in a Thai household.
These are variations to the classic mango sticky rice, such as substituting white sticky rice with black sticky rice, imparting a purple color.
In Thailand, mango sticky rice is usually eaten during the peak mango season of April and May. Common sweet mango cultivars, such as name dawk may or ok long, are combined with glutinous rice sweetened with coconut milk and served warm.
Mango sticky rice is a common dessert of the Greater Mekong Sub-region Lao people, where glutinous rice has been cultivated over the history of food and myths. Sticky or glutinous rice is a Laos national dish connected to the culture and religious traditions.
In the Philippines
A sticky rice snack cooked in coconut milk, and sometimes, ginger called puto Maya is a favorite among the Visayan people. It is served with sweet ripe mangoes (if in season) and a hot chocolate. In Cagayan de Oro, a violet variety of sticky rice is used.