Ranking number 46 on the list of 50 Most Delicious Foods In The World by CNN Go in 2011, we can see why people go crazy over Som Tum when they are in Thailand.

This dish of unripe or green papaya salad actually originated from Laos, but is now eaten throughout South-East Asia with different variations – especially in Bangkok.

Som Tum translates directly to “sour pounded”. While one might think that this is a sweet dessert, it is in fact a savoury dish that can be very spicy. The savoury attributes come from the fish sauce, garlic, chilli, brined crab and dried shrimps.

It is said that the Som Tum served on the streets of Bangkok were originally extremely spicy due to the use of Bird’s Eye Chilli. However, as more and more tourists flood the city, street vendors have took to lessening the amount of spices used in their Som Tums.

Som Tum Nua at Siam Square is proclaimed to have the best Som Tum in Bangkok and also definitely at the top of every traveller’s list. Many have said that one must at least have a taste of their incredibly delicious Som Tum when in Bangkok for the true blue taste of a classic and authentic version.

Otherwise, Som Tum can definitely be found easily at every corner of Bangkok – in restaurants and eateries, in cafes, at road side stalls and even within kiosks within shopping malls. Be warned – it is so spicy that it might burn your tongue.

For more recommendations, read our guide to 18 must-try dishes in Thailand.

Thailand receives flocks of foodie tourists throughout the year for their delectable variety of Thai food. The vast abundance of street food might be a tad too overwhelming for first timers to Thailand, but one will never go wrong with the classic Thai dessert – Mango Sticky Rice.

Mango Sticky Rice aka Kao Niow Mamuang is a popular Thai dessert amongst both locals and foreigners. Made with coconut milk, fresh mangoes and sticky glutinous rice, this dessert is a delightful contrast of sweet and saltiness. Mango Sticky Rice can be easily found in street vendors and even in upscale restaurants.

The fragrant Mango Sticky Rice is simply a must-eat at any trip to The Land of Smiles!

Creation of this dish is relatively simple and can be prepared within half an hour. Brown/palm sugar and salt are added to heated coconut milk until dissolved completely. The resulting mixture is then combined with cooked glutinous rice.

Freshly sliced mangoes are placed either above or beside the mini rice portion. The dessert is served warm at room temperature and is so delicious that even Australian celebrity chef David Thompson is a huge fan of this divine dessert.

The beauty of Thai food is that it is ever changing to cater to the differing tastes of diners. Dessert chefs are tweaking their recipes accordingly to their personal preferences; hence do expect to savour different variations of Mango Sticky Rice.

While there are many takes on this dessert, the key ingredients remain the same, namely sugar, coconut milk, salt, sticky rice and mangoes.

The best time to consume this tasty scrumptious dessert would be between the months of April and May, where mangoes are in season. Mango Sticky Rice can also be found in other neighbouring Southeast Asian countries such as Laos and Vietnam.