Mango and sticky rice is a hot season favorite in Thailand and not to be missed. Mango season coincides with the hot season between April and May.
A bed of sticky rice is infused with sweetened coconut milk and topped with slices of freshly cut mango and sometimes sprinkled with toasted split mung beans (tua tong) to add a crunchy texture.
Preferred varieties of Thai mango are the "Nam Dawk Mai" and "Ok Long" though you can make this dish other varieties of sweet mango if these are not available.
You may also occaisionally find a vendor offering durian fruit with sticky rice in place of mango.