• 2 tablespoons sugar
• 1 cup sticky rice
• 2 pinches salt
• 1 cup coconut milk

Soak the sticky rice in enough water to cover the rice for at least an hour. Take your steamer, put water in the bottom and cover the steam section with cheese cloth. Pour the sticky rice on the cheese cloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to coffok and will become translucent when done.

Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle . Add sugar and salt. Pour the hot coconut milk over the hot sticky rice and slice ripe mango. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk.