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Dessert
6 - 8 servings
25 minutes
0 minutes
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 mangos, 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.
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