by Dr Rahim Said
I’m in Bangkok this week, and all I want is mango and sticky rice.
That simple but irresistible pairing of golden mangoes with warm sticky rice drenched in coconut milk — sweet, salty, creamy, and chewy all at once.
It’s Thailand on a plate.
But reality hit hard. The first few places I stopped at shook their heads. “Mangoes are green and not sweet, sir. We cannot serve today.”
Even the waitresses looked apologetic. At Mövenpick, the manager clasped his hands high to his forehead and bowed: “We’re very sorry, sir. Mangoes are not sweet today!”
I felt like a pilgrim denied at the gates of a temple. A few years ago, in a food court at Platform 12, I’d seen mangoes stacked high to the ceiling of a stall, sticky rice steaming in vats, coconut milk perfuming the air. Plates were going out for just a few baht.
Maybe it was mango season then? Are mangoes truly this seasonal and moody?
This time, salvation came at Central Mall. I spotted The Legendary Thai Cuisine — a Michelin-starred restaurant every year since 2019. With all the hope I could muster, I asked: “Do you have mango and sticky rice?”
The reply was instant. “Yes, sir.”
A tray of ripe, golden mangoes appeared, their fragrance hitting me before I even saw the glistening skin. The chef peeled one with jeweller’s precision, slicing it into perfect cheeks.
From a steaming pot, he scooped out sticky rice, glossy and warm, then ladled over thick coconut cream lightly salted to cut through the sweetness. A final scatter of golden flakes crowned the dish before it was placed in front of me.
The first mouthful was transportive: the mango buttery and sweet, the rice soft yet chewy, the coconut milk binding it all in a lush, velvety embrace. Simple, yet divine.
It reminded me of home in Kedah.
My mother used to steam beras pulut, stir in santan with a pinch of salt, and lay it out in generous portions. We would peel our own mangoes at the table, sticky fingers and all.
During durian season, the mangoes disappeared and sticky rice was paired with durian flesh, with just a drizzle of salted water. Some say the salt makes the dish more alkaline, easier on the stomach. I say it sharpens the flavour, making every bite unforgettable.
That’s the magic of mango and sticky rice. It isn’t just dessert. It’s culture on a plate, memory wrapped in fruit and grain, a dish that speaks of seasons, patience, and balance.
Thailand has given it Michelin-starred reverence, but at its heart, it’s still the humble union of three ingredients that together become something far greater.
This week in Bangkok, I learned that mangoes may come and go with the seasons, but when they’re at their sweetest, paired with sticky rice and coconut cream, they remind you why some cravings are worth chasing across borders.
WE