Coconut Mango Delight Cups

# Ingredient List:

→ Sticky Rice

01 - 1 cup glutinous (sticky) rice

02 - 1½ cups water

→ Coconut Mixture

03 - 1 cup coconut milk (full fat)

04 - ¼ cup granulated sugar

05 - ¼ teaspoon salt

→ Topping

06 - 2 ripe mangoes, peeled and diced

07 - 2 tablespoons toasted sesame seeds or mung beans

→ Garnish (optional)

08 - Fresh mint leaves

# How-To Steps:

01 - Rinse the sticky rice under cold water until the water runs clear. Soak in water for 30 minutes if time allows, then drain.

02 - Combine the rice and 1½ cups water in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

03 - While the rice cooks, mix coconut milk, sugar, and salt in a saucepan over medium heat. Stir just until the sugar dissolves and the mixture is warm (do not boil).

04 - Pour ¾ of the coconut mixture (reserve the rest) over the warm sticky rice. Stir gently, cover, and let the rice absorb the coconut milk for 10 minutes.

05 - Divide the sticky rice evenly among 6 small serving cups, pressing gently to compact.

06 - Top each cup with diced mango and drizzle with the reserved coconut mixture.

07 - Sprinkle with toasted sesame seeds or mung beans and garnish with mint leaves, if desired. Serve slightly warm or at room temperature.

# Expert Advice:

01 -

This dessert is a joyful little escape to tropical lands with minimal effort.
The creamy coconut and sweet mango pair perfectly, making it irresistible.

02 -

When I first attempted this recipe, I forgot to rinse the sticky rice, which led to a clumpier texture - not ideal for presentation!
Adding a pandan leaf while heating the coconut mixture transformed the flavor profile into something utterly exotic.

03 -

Rinsing the rice is non-negotiable for that perfect sticky texture.
Using high-quality coconut milk makes all the difference in flavor.