'Identity and Competitiveness of Thai Street Food Located In Travelling Area of Bangkok'. ^ Sudjaroen, Yuttana Petcharaporn, Kanyapat (2021).^ 'Coconut Milk Sticky Rice with Mangoes'.^ a b 'Thai Mango Sticky Rice Recipe'.In Cagayan de Oro, a violet variety of sticky rice is used. It is served with sweet ripe mangoes (if in season) and a hot chocolate. In the Philippines ДЄ sticky rice snack cooked in coconut milk, and sometimes, ginger called puto maya is a favorite among the Visayan people.

Sticky rice may be served plain with only mango and no trimmings. In mango-ripening season, sticky rice garnished with sweetened coconut milk and dry roasted sesame seeds is served with ripe mango pieces. Sticky or glutinous rice is a Laos national dish connected to the culture and religious traditions. Mango sticky rice is a common dessert of the Lao people of the Greater Mekong Sub-region where glutinous rice has been cultivated over the history of food and myths. Common sweet mango cultivars, such as nam dawk mai or ok long, are combined with glutinous rice sweetened with coconut milk, and served warm. It is usually eaten during the peak mango season of April and May. Mango sticky rice is a common street food in Thailand and is considered an attractive factor by foreigner tourists for travelling in Thailand. These are variations to the classic mango sticky rice, such as substituting white sticky rice with black sticky rice, imparting a purple color. Glutinous sticky rice, which is sweeter than the normal sticky rice, is used for the best texture. Traditionally, the Nam Dok Mai (flower nectar mango) and ok-rong varieties of mango are used. Mostly, yellow mango is used which has a sweeter taste than green mango. Sometimes, the sticky rice is topped with crispy yellow mung beans. To serve the dish, the rice is scooped onto a plate, a few mango slices are placed on top or to the side, and the remaining coconut milk is drizzled on top. After the rice is finished cooking, the coconut milk mixture and the rice are mixed together evenly and allowed to sit to allow the milk to absorb into the rice. Meanwhile, the coconut milk is mixed with salt and sugar then heated without boiling. To prepare the dish, the rice is soaked in water and then cooked by steaming or the use of a rice cooker. The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes. Usually desserts involving sticky rice are sweetened with palm sugar or jaggery combined with coconut milk and coconut flakes, wrapped in banana leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice in bamboo.

Mango mango dessert