Mango with sticky rice by Jason Hutchens

Dish of the Week: Mango with sticky rice

Where: Banana Leaves, Beau Thai, Nava Thai, most Thai restaurants

In the immortal words of Marge Simpson, “Fruit is nature’s candy,” and few things are sweeter than ripe mango over a bed of sticky coconut milk-laced rice. While fruit may seem like a poor substitute for a slice of pie or cake, this Thai dessert shines as a satisfying end to a spring meal.

Such a simple dish requires high quality ingredients, especially ripe, fragrant fruit. Spring is peak Ataulfo mango season, making it the ideal time to order this sweet treat. Ataulfo’s are cute, cashew-shaped mangos and are much smaller than their larger, red and green cousins. A ripe Ataulfo mango will be yellowish orange, with a perfume-y flesh that has a smooth texture almost like flan. The fruit’s syrupy sweet juices are fabulous paired with earthy, slightly salty coconut rice.

While most Thai restaurants carry mango with sticky rice on the dessert menu, I’m currently enamored with Banana Leaves’ slight twist on the classic. The coconut rice is topped with bits of shredded coconut and brown sugar and cooked inside a folded banana leaf. The brown sugar topping adds a delightful crunchy counterpoint to the silky mango and chewy rice. You can also take advantage of peak mango season at home, with Whole Foods and other local stores carrying Ataulfos right now.

Small Bites

It’s like Megabus for Your Stomach
Despite not actually being in D.C., the Inn at Little Washington consistently ranks among the area’s best restaurants. If you’ve ever wondered about the restaurant but haven’t been able to make the drive, now is your chance. The Jefferson Hotel has , recently launched luxury bus service to D.C. to transport hungry urban dwellers to a gourmet dinner. The bus departs from downtown, takes about 90 minutes, and includes a glass of champagne with your $75 ticket. Upcoming trip dates include June 14 and July 15. Call 540-675-3800 to reserve.

May the Bacon Be With You
Chef Geoff probably loves bacon more than you do. The restaurant and bar is now offering a special bacon-centric menu every Wednesday and Thursday. You can enjoy pork at every stage of your meal – including chocolate-dipped bacon for dessert. The bacon bar will be available at all Chef Geoff locations.

Ain’t No Party Like a Cocktail Party
Come learn how to mix drink with Bourbon Steak mixologists J.P. Caceres, Jamie MacBain, and Duane Sylvestre on Monday night. The trio will be whipping up cocktails with a south of the border twist (think tequila, rum, pisco, cachaca) from 6:30-8 pm. Presented by the Museum of the American Cocktail, the class will feature sample drinks and appetizers. $45 , in advance or $50 at the door.