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Mango with Sticky Rice
Sticky rice with mango originates in South East Asia. I finish the mango with coconut rum fusing it with the flavors of the Caribbean.

Ingredients to Serve-6
  • 8 ounces Coconut milk
  • 2 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1 1/2 cups Sticky rice, cooked and still warm
  • 3 large Ripe mangoes
  • 2 tablespoons Coconut rum
In a bowl, mix the coconut milk, sugar and salt, stirring until the sugar dissolves. Mix in the still warm cooked rice and set aside for 30 minutes.

Peel the mangos and slice the two “cheeks” of each fruit as close to the central stone as possible. Slice each of these two cheeks into a fan lengthways. Mound the rice in the center of a serving dish and arrange the slices of mango around it. Pour the coconut rum over the rice and serve.

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