• 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
  

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