@hrnaeatz_
Ingredients:
5 honey mangos
2 (13.5-ounce) cans coconut milk, divided
½ cup + 1 tbsp white sugar, divided
1 cup sticky rice (glutinous rice)
1 tsp cornstarch
1 tsp sesame seeds, for garnish
Directions:
1. Peel 4 mangos, cut into large chunks, and place in a zippered bag. Seal the bag and lay flat in the freezer until completely frozen.
2. Add the frozen mango chunks to a food processor. Blend for about 2 minutes, scraping down the sides, until a powdery consistency is reached.
3. Add ½ cup coconut milk and 1 tablespoon sugar. Continue to blend until smooth, scraping down the sides occasionally. Transfer to an airtight container and place in the freezer for about 1 hour, or until set.
5. Meanwhile, start on your rice and sweet coconut cream.
6. Make the sticky rice: Thoroughly wash and drain the glutinous rice and place in your rice cooker. Add water about an inch above the rice level (roughly 1 cup). Cook according to rice cooker settings.
7. Make the sweet coconut cream: In a small pot, add 1 can coconut milk, remaining ½ cup sugar, and a pinch of salt. Cook over low heat until sugar completely dissolves. Reserve 1 cup of the mixture in a separate container.
8. Place the pot with the remaining mixture back over low heat and add in a cornstarch slurry (1 tbsp water + 1 tsp cornstarch). Cook until thickened into a glaze. Set aside.
10. Once your rice is ready, add the reserved coconut cream (not the glaze, babe). Gently work it into the rice. Set aside.
11. Peel and slice the remaining mango.
12. Scoop your sticky rice and mango sorbet into a tall glass alternating between the two. Layer in your mango slices and coconut glaze, then top with some sesame seeds.
13. Serve and enjoy, babe! 🙂
