The first time I had mango sticky rice was when I lived in Rochester, NY. There was an old dump of a Chinese place on South Ave that everyone raved about. I made it there twice, and what I remember about it was the mango sticky rice (ironic, since it’s a classic Thai dessert). I remember walking home on South, carefully dividing the dessert into “now” and “later” so that I could savor it: the unusual taste of cardamom (now one of my favorite spices), the sweetness of the white sticky rice in contrast to the silky, musky sweetness of the mango, and of course, the creamy texture. It’s almost an overwhelming dessert, especially compared to the single-note sugariness of a bowl of ice cream or a cookie.