Chiang Mai Mango Tango

Background of Chiang Mai Mango Tango

Chiang Mai Mango Tango is a delightful dish inspired by the vibrant flavors and rich culinary heritage of Northern Thailand. Located in the mountainous region of Chiang Mai, the cuisine here is known for its bold flavors, fresh ingredients, and a harmonious balance of spicy, sour, sweet, and salty tastes. The dish's name, \"Mango Tango,\" reflects the star ingredient – the mango – and its dance with other traditional Thai components, creating a symphony of flavors on your palate.

The history of Chiang Mai cuisine dates back centuries and is heavily influenced by Laos, Myanmar, and China. This amalgamation of influences is evident in the variety of spices and techniques used in the local dishes. Mango Tango is a modern take on traditional Thai desserts, often enjoyed by locals and tourists alike as a refreshing treat on a warm day.

Ingredients

• Mango - 2 ripe fruits
• Sticky rice - 1 cup
• Coconut milk - 1 cup
• Sugar - 1/2 cup
• Salt - 1/2 tsp
• Cornstarch - 1 tbsp
• Pandan leaves - 2 leaves (optional)
• Sesame seeds - 1 tbsp, toasted

Preparation

The preparation of Chiang Mai Mango Tango begins with gathering fresh and high-quality ingredients. The mangoes should be ripe but firm to ensure they offer the perfect balance of sweetness and slight acidity. The success of this dish heavily depends on the right consistency of the sticky rice and the flavor of the coconut milk sauce.

Step 1: Cooking the Sticky Rice

1. Wash the sticky rice under cold water until the water runs clear, which removes excess starch.
2. Soak the rice in water for at least 2 hours or overnight for best results.
3. Once soaked, drain the rice and pour it into a steamer lined with a cheesecloth. Steam the rice over boiling water for about 25-30 minutes until it turns translucent and tender. Use a cooking timer for accuracy.

Step 2: Preparing the Coconut Milk Sauce

1. In a saucepan, combine the coconut milk, sugar, and salt. If using, add the pandan leaves for additional aroma.
2. Cook the mixture over medium heat, stirring constantly until the sugar dissolves completely. Avoid boiling the coconut milk to prevent curdling.
3. Mix the cornstarch with a small amount of water to create a slurry. Slowly add it to the coconut milk mixture, stirring continuously until the sauce thickens slightly.
4. Remove the pandan leaves from the sauce and set it aside to cool slightly.

Step 3: Preparing the Mangoes

1. Peel the mangoes and slice them into thin, even segments.
2. Arrange the mango slices creatively on individual serving plates or a large platter.

Complete Cooking Process

With all components ready, it's time to assemble the Chiang Mai Mango Tango.

Step 4: Assembling the Dish

1. Place a generous portion of the steamed sticky rice onto each serving plate beside the sliced mangoes.
2. Drizzle the coconut milk sauce over the sticky rice and mango slices, allowing the flavors to meld.
3. Sprinkle the toasted sesame seeds on top for a nutty crunch.
4. For an extra touch, you can decorate the plate with mint leaves or edible flowers.

How to Enjoy

Chiang Mai Mango Tango is best enjoyed fresh and can be served as a dessert or a sweet snack. For an authentic experience, savor each bite slowly, allowing the vibrant flavors and textures to create a memorable culinary journey. Enjoy this dish with a chilled Thai iced tea or fresh coconut juice to complement the sweetness and balance the spiciness of a typical Thai meal.