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Mango with Sticky Rice
By Melissa's Corporate Chefs


1 cup Coconut Milk 
2 tablespoons Sugar 
1/2 teaspoon Salt 
10 ounces Rice (use sticky rice) cooked and still warm 
3 large Organic Mango ripe 
2 tablespoons Coconut Cream 


In a bowl, mix the coconut milk, sugar and salt and stir until the sugar has dissolved. 

Mix in the still warm cooked rice, and set aside for 30 minutes. 

Peel the mangoes, and slice the two outside cheeks of each fruit as close to the pit as possible. 

Discard the stone. Slice each piece of fruit into 4 pieces lengthwise. 

Mound the rice in the center of a serving dish and arrange the slices of mango around it. 

Pour the coconut cream over the rice and serve.