Shortcut Mango Sticky Rice Recipe

Using a sharp knife, cut the ends and peel from the mangoes, following the contour of the fruit.

Cut the flesh away from the pits and then cut crosswise into slices.

Carefully transfer the prepared mango to a plate and set aside.

Place the rice in a fine mesh sieve and rinse with gently running water while massaging the grains for several minutes to break down the outer layer of the rice kernels.

Rinse the rice until the water runs clear.

Add the rinsed rice to a medium saucepan and add 1 cup of the coconut milk, 1 cup water, the ginger root, and salt.

Bring to a gentle simmer over medium-low heat, then cover and cook for 5 minutes.

Remove the lid and stir the rice to prevent it from becoming stuck to the bottom of the pan. Replace the lid and cook 5-7 minutes longer until the rice is tender and most of the liquid is absorbed.

Remove the ginger root from the pot.

Remove from the heat and add 4 tablespoons of coconut sugar to the rice. Set aside to cool slightly.

In a small sauce pan, combine the remaining coconut milk, remaining coconut sugar, and lime zest.

Cook and stir over medium heat for about 5 minutes until slightly thickened and bubbly.

Use a scoop or spoon to pile some of the warm sticky rice into an oiled 4-ounce ramekin or other similar vessel, packing the rice down.

Invert the ramekin onto a serving plate and gently shake to loosen the rice mold.

Spoon a small amount of the coconut milk sauce on top of the rice so that it runs down the sides.

Add some of the sliced mango to the plate.

Garnish with the sesame seeds and serve immediately.