Ingredients
- 1 ripe mango
- 240 ml coconut milk
- 120 gr sweet rice
- 65 gr sugar
- 60 ml coconut cream
- 26 gr sugar
- 3 gr salt
of this mixture over the warm rice & toss gently until just combined. Cover & set aside for 30 minutes. In another small pot, over medium heat, bring remaining sugar, salt & coconut cream to a boil. Cook uncovered, stirring frequently, for 5 to 8 minutes. Mound the rice on an oval shaped platter & drizzle with coconut cream mixture. Peel, halve & cut mango into 1 cm thick sloces. Place next to rice on platter. Grace Young, "The Best of Thailand: A Cookbook"
