Sticky mango rice is proof that simple can be delicious too. The creamy coconut rice combined with juicy mango makes for a delicious taste explosion. Perfect as a dessert, snack or brunch dish!
Cook the rice according to the instructions on the package.
Heat the coconut milk and the sugar in a saucepan on medium heat.
Pour 1 cup of coconut milk over the rice when it is cooked. Mix and allow to stand covered for 15 to 20 minutes.
Mix the cornflour with 2 tablespoons of water in a small bowl to create a paste. Put the saucepan with the remaining coconut milk back on the heat. Add the cornflour paste and stir continuously until the sauce thickens.
Cut the mangoes into two halves along the stone. Peel the mango halves and slice thinly.
Spoon the rice into a cup and press it down firmly. Place the cup upside down on a plate. Tap gently to remove the rice. Arrange the mango slices next to the rice. Pour the sauce over the rice.
Garnish with some sesame seeds and small cubes of mango.
Tip: add some pomegranate seeds for an extra splash of colour.
