This Thai classic dessert makes about 4 servings. 

Black sticky rice can be substituted for 1/4 of the white sticky rice. If you use more than a quarter black rice it will turn an unappealing dark purple-black shade instead of a nice purple shade.

2 cups raw sticky rice, also called sweet rice (or 1 1/2 cups white sticky rice and 1/2 cup black), available in Asian markets and some supermarkets
1/2 teaspoon sea salt
1/2 cup organic evaporated cane juice sugar, organic brown sugar, or panela sugar (available in Mexican markets)
1 (14 oz) can coconut milk
2 ripe mangoes
mint or Thai basil (available in Asian markets – don’t substitute regular basil), cut into thin strips

1. Soak sticky rice in cold water 3 hours to overnight. Drain.
2. Cover rice with water and 1/2” extra. Bring to a boil and cook an hour or more until soft but still chewy. Alternatively, steam rice in a bamboo steamer over cheesecloth or banana leaves.
3. Heat coconut milk, sugar, and salt until hot but not boiling. Whisk to dissolve sugar.
4. Turn tender rice into a bowl. Pour half of the coconut milk mixture over rice. Let sit 20 minutes to 1 hour.
5. Slice mangoes.
6. Serve a mound of rice with mango slices over it. Serve remaining sauce in a gravy boat alongside rice for guests to pour over. Garnish with mint or Thai basil.