Mangoes and Sticky Rice

Thai Mango Sticky Rice is an absolute must try! This recipe is foolproof and even budding chefs with two left hands can come off smelling mango sweet. This easy Thai dessert starts with Thai sweet rice which is also surrounded by a bath of coconut milk and sugar, then topped with slices of fresh mango. If you like mangoes, you're going to love this very simple but tropical dish

• Ingredients:
• 3 cups sticky rice, soaked overnight in water or thin coconut milk and drained
• 2 cups canned or fresh coconut milk
• 3/4 cup palm sugar, or substitute brown sugar
• 1 teaspoon salt
• 4 ripe mangoes, or substitute sliced ripe peaches or papayas
• basil or mint sprigs for garnish

Directions:

Steam the sticky rice until tender. Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.

When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.

Meanwhile, peel the mangoes. Lay each mango half flat and slice thinly crosswise.

To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it. Stir the remaining sweetened coconut milk thoroughly and pour a few Tablespoon over top of sticky rice and mango's. Top with a sprig of mint or basil if you wish.