Summer is a good time to make mango sticky rice because they are especially sweet and
taste great in the summer. I would recommend only using mangos that are fresh and ripe. Mango sticky rice is easy to make and is delicious as a d

INGREDIENTS:
essert. So don't think it - do it!

1 cup sweet rice (sticky rice - can be purchased at an Asian market or Asian grocery store)
2 cups water (for steaming the sticky rice)
2 ripe mangos
1 can coconut milk (shake can to thoroughly mix)
1/3 cup coconut milk (the thick portion at the top of the can)
¼ cup sugar
1 tsp. sugar (for coconut flavoring)

PREPARATION:

1. Soak the sticky rice overnight (or for more than one an hour if needed to use right away).
2. Drain and rinse the rice thoroughly, then place it in a steamer basket and cover with the lid.
3. Put water in the bottom of the steam pot of the steamer, then steam using medium high heat for approximately 30 minutes. Then remove from the heat and place the rice in a bowl. Cover the bowl with a lid.
4. Heat the 1/3 cup of the thick portion of the coconut milk (for flavoring). Then, add the 1 tsp. sugar (for coconut flavoring) using a medium heat setting, stirring constantly until thoroughly mixed, and then transfer to a small bowl.
5. Pour the can of coconut milk into the same pot and stir constantly at a medium heat for approximately 5 minutes, then simmer and add sugar, stirring until the sugar is dissolved.
6. Pour the coconut milk over the sticky rice and stir a little bit.
7. Peel each ripe mango by slicing lengthwise though the flesh to the seed and discard the seed. Pace the sweet rice on a small plate and arrange the mango slices on top of the sticky rice and pour the coconut milk flavoring over the mango.
8. Garnish with mint leaves.

Makings 3-4 servings

Tip: A steam cooker may be used instead of a bamboo basket typically used for cooking sticky rice in Thailand.