*pr-event with Royal Thai Embassy Helsinki and Wolfcom
Spring is mango season in Thailand, and here in Finland it is also a wonderful time to experience a taste of Thailand and celebrate the sense of joy and renewal that a new season brings. As mango is a central ingredient in Thai cuisine, it plays a key role in many traditional dishes and is used both ripe and unripe. A ripe mango can be recognized by its silky-soft texture, floral aroma, and sweet flavor, while an unripe mango is crisp and refreshingly tart.
Mango Sticky Rice – Thailand’s Iconic Dessert
One of the most famous Thai desserts is mango sticky rice. This classic dish combines ripe, sweet mangoes with steamed sticky rice infused with sweet coconut milk.
Mango sticky rice is internationally celebrated and widely regarded as one of the best rice-based desserts in the world.
Mango Delights Now Available in Helsinki Restaurants
At a recent PR event in Helsinki, I had the opportunity to taste mango sticky rice—and it truly lived up to all the praise. I could easily visit a Thai restaurant just for this dessert alone. I also sampled a wonderful non-alcoholic version of the Mango Lemongrass Spritz drink served in NH Collection Helsinki Grand Hansa hotel. It is hard to imagine a drink that captures the essence of spring better – even traditional Finnish sima comes second. This mango drink is something I definitely want to enjoy again, preferably on a sunny terrace. The hotel has also breakfast featuring mango, in chia pudding.
The following restaurants in Helsinki are currently celebrating spring and fresh mango by offering mango sticky rice and other mango-based delicacies. Below you will find the restaurants, addresses, and the mango dessert availability dates. One restaurant from Vaasa is also included.
- NH Collection Helsinki Grand Hansa, Mannerheimintie 5
Mango Lemongrass Spritz served on the terrace starting May 1, 2026 - Boon Nam Restaurant & Bar, Lönnrotinkatu 4
Khao Niao 2.0: coconut rice foam, Thai mango, caramelized coconut (from April 14 onwards) - Farang, Arkadiankatu 6
Yum Ma Muang Thai mango salad with shrimp; Thai mango salad with peanut dressing (vegetarian); April 27 – May 8, 2026 - Thai Orchid Villa Kamppi, Urho Kekkosen katu 1
Mango sticky rice - Thai Thai Ravintola Malmi, Vilppulantie 2
Mango sticky rice available Friday to Sunday, May 1 – June 30, 2026 - Krung Thep Thai Bistro Oulunkylä, Käskynhaltijantie 38
Mango sticky rice with homemade coconut ice cream, April 24 – May 24 - Treffi Herttoniemi, Hiihtomäentie 14
- Treffi Verkkosaari, Capellanranta 3
Mango Royale (dessert) and Mango Colada (cocktail), May 4 – June 30, 2026 - Korat Tam Tam Helsinki, Jäkälätie 10
Thai mango sticky rice on Fridays and Saturdays; mango ice cream daily, May 1 – June 30, 2026 - Boontharika Ravintola, Kauppapuistikko 16
Mango sticky rice on Mondays and Fridays; mango jelly on Tuesdays, Wednesdays, and Fridays; mango smoothie daily
If there is no Thai restaurant in your hometown, you can also try making delicious mango sticky rice at home using the following recipe, which I received from the Royal Thai Embassy.
Authentic Mango Sticky Rice Recipe
Ingredients
- Ripe Thai “Nam Dok Mai” mango
- Thai sticky rice (glutinous rice, khao niao)
- Coconut milk
- Sugar
- Salt
- Pandan leaves or pandan powder (for aroma)
- Roasted mung beans (for topping)
Preparation
- Preparing the mung beans
Rinse the mung beans thoroughly and soak them in water for about 8 hours or overnight. Rinse again and steam until cooked. Finally, fry the beans until golden brown and drain excess oil. - Perfect sticky rice
Rinse the rice lightly and soak for at least 4 hours or overnight. Steam until soft and fully cooked—this is the most important part of the dish. - Coconut milk mixture
Heat the coconut milk together with sugar and a pinch of salt. Add pandan leaves or powder for an authentic Thai aroma. - Combining
Heat the coconut milk until hot but do not boil. Pour it over the cooked rice (the rice should be soft yet slightly firm). Mix gently and let rest for about 20 minutes. Stir once more and allow the rice to fully absorb the coconut milk. - Mango
Cut the ripe mango into bite-sized pieces—sweet, juicy, and vibrant in color. - Finishing
Serve the coconut rice with mango. Drizzle additional coconut sauce on top and sprinkle with crispy mung beans for texture.
Why Glutinous Rice Is Sticky
Glutinous rice gets its sticky texture from its unique starch composition. This has nothing to do with cooking method or gluten, but rather the internal structure of the rice.
Rice starch consists of two main components: amylose and amylopectin. Regular rice contains both, but amylose is responsible for the fluffy, separate texture after cooking. Sticky rice differs because it contains very little amylose and is composed almost entirely of amylopectin.
When glutinous rice is soaked and steamed, the amylopectin absorbs water and swells. At the same time, it becomes gel-like, causing the grains to stick together. The result is a soft, dense, slightly glue-like texture that defines this rice.
The term “glutinous rice” can be misleading, as it has nothing to do with gluten. It simply refers to the glue-like consistency. Sticky rice is therefore completely gluten-free and suitable for gluten-free diets.
This unique texture makes sticky rice ideal for desserts. It absorbs flavors such as coconut milk efficiently while maintaining a soft and rich mouthfeel. That is why it is used in mango sticky rice, where the combination of rice and sweet coconut milk pairs perfectly with ripe mango.
Read also my Helsinki visual travel guide
Read about thai mango desserts also in Finnish.
INDIVUE - travel & art 
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