Mango with sticky rice is probably the most famous dessert in Thailand. Like most Thai desserts, it is quick and easy to make.
120 g sticky rice, raw
150 ml coconut cream
2 tablespoons coconut sugar
1 pinch salt
1 ripe mango, sliced
To prepare sticky rice, there are 2 main options:
1) in the rice cooker with 1 volume of water for 1 volume of rice;
2) in the steamer. Soak the rice in water overnight, drain, place the rice in a steamer and cook for about ½ hour. Every 10 minutes, stir the rice to ensure that the grains are cooked evenly.
Bring the coconut cream to a boil and add the sugar and salt. Remove from the heat when the sugar is dissolved. Pour half of the coconut sauce over the sticky rice. Stir and leave the rice to stand for 10 minutes.
Arrange the rice and mango slices on serving plates. Pour the remaining coconut sauce over the preparation just before serving.