6 Large ripe mangos, peeled, seeded and thinly sliced
1/4 cup Toasted coconut
Chopped peanuts, toasted sesame seeds and fresh mint leaves (optional)
Procedure
Soak rice in warm water 4 hours or overnight. Drain well. Steam rice in a steamer basket in large pot 25 minutes or until tender. (Add boiling water to saucepan as needed.)
Meanwhile, in a medium pot, combine coconut milk, sugar and salt. Bring to boil on medium heat, stirring to dissolve sugar. Transfer sticky rice to large bowl. Gradually add coconut milk, mixing well after each addition until rice is evenly coated with coconut milk. Cover rice; let stand 20 to 30 minutes to allow coconut milk to be absorbed by rice.
To serve, arrange mango slices on 24 plates. Spoon coconut sticky rice onto each plate. Drizzle rice with additional coconut milk. Sprinkle with toasted coconut. If desired, garnish with chopped peanuts, toasted sesame seeds and mint leaves.
