I got two Champagne mangoes from Mexico at Asian market last week. They looked very firm, so I let them sit at room temperature for a few days until they riped.
I've made this dessert many times since it's my favorite Thai dessert. Most of the time, I use Manila mango. Unfortunately, it's not quite sweet enough to me. Champagne mango seems to have a sweeter and better taste when paring with sticky rice.
Most Thai restaurants have this on their dessert menu. Usually, they don't serve it with ice-cream, but I think coconut ice-cream or mango ice-cream would be a perfect accompany for this dessert.
Recipe and preparation:
see Thai Sticky Rice Mango