Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand.

Mango sticky rice is a traditional Thai dessert, the main ingredients needed are sticky rice (glutinous rice), fresh coconut milk, salt, palm sugar and mangoes. Mostly, yellow mango is used which has a sweeter taste than green mango. Traditionally, the Nam Doc Mai (flower nectar mango) and Ok-Rong varieties of mango are used.

To prepare the dish, the rice is soaked in water and then cooked by steaming. Meanwhile, the coconut milk is mixed with salt and sugar, and heated without boiling. 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. The mango are peeled and sliced.

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. Sometimes the sticky rice is topped with crispy yellow mung beans.