1 cup coconut cream

4 tablespoons sugar

1 teaspoon salt

4 ripe mangoes, thinly sliced (or other tropical fruits)

3 cups cooked Sweet Sticky Rice (see recipe on page 184)

• For the sauce, place the coconut cream, sugar, and salt in a small saucepan. Stir to combine and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes.

• To serve, arrange mango slices on each plate. Place a mound of rice next to the fruit. Top the rice with some of the sauce.

Peeling, Pitting, and Slicing a Mango

Cut the skin off the mango lengthwise on both sides and peel back the skin. Cut the flesh off the mango pit in long vertical strips. Slice or dice as desired.