Mango with Sticky Rice

Ingredients (use vegan versions):

• 3 to 4 ripe mangoes, chilled
• 3 cups cooked sticky rice
• 1 cup coconut milk
• 2 to 4 tablespoon vegan sugar
• 1/4 teaspoon salt

Directions:

Rinse mangoes and chill them whole. Peel and slice mangoes just before serving to keep the fresh sweet taste. In a saucepan combine sticky rice and coconut milk and cook on medium heat for 5 minutes or until thick. Stir in vegan 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 4 to 6 servings. (Note: mold the rice-coconut-milk mixture in a bowl, then invert and place on a large round serving platter. Remove bowl. Arrange sliced mangoes all around. If possible, garnish with some fresh flowers. -- CMT).

Enjoy,

Carol Miller-Tutzauer