| Recipe Ingredients: |
| 3 to 4 |
Ripe Mangoes, chilled |
| 3 cups |
Sweet White Rice |
| 1 cup |
Coconut Milk |
| 2 to 4 tbsp |
Sugar |
| 1/4 tsp |
Sea Salt |
Cooking Directions: |
| 1. |
Rinse mangoes and chill them whole. Peel and slice mangoes just before serving to keep them fresh.
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| 2. |
In a saucepan, combine sticky rice and coconut milk and cook in medium heat for 5 minutes or until thick. Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered, for two minutes.
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| 3. |
Serve warm on a platter with chilled mango slices arranged around the edge.
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| 4. |
Makes 6 servings.
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Coconut Milk
This coconut milk can be used for making cakes, candies, cookies, ice cream, coconut jam (kaya), curries, and other preparations where coconut milk is required.
Sea Salt
Fine grain sea salt is obtained by the evaporation of seawater. It is the perfect substitute for plain table salt. Packed with minerals, this fine grain sea salt is known for its better taste and texture than table salt.
Sweet White Rice
Sweet White Rice, often referred to as dessert sushi rice because of its slightly sweet flavor and sticky texture, is ideal for forming sushi or other Oriental dishes that are eaten with chopsticks. The flavor of our sweet rice makes luscious rice pudding.
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