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Rinse mangoes and chill them whole. Peel and slice mangoes just before serving to keep them fresh.
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.
Serve warm on a platter with chilled mango slices arranged around the edge.
Makes 6 servings.
This full-fat coconut milk can be used for making cakes, candies, cookies, ice cream, coconut jam (kaya), curries, and other preparations where coconut milk is required.
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
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