2-3 ripe mangoes peeled and cubed
1 cup of sticky rice (available at asian markets) soaked in warm water for 1 hour and drained
1 1/4 c water
3 T cane sugar
1 can unsweetened coconut milk (not low fat)
1 T vanilla
pinch of salt
1 1/2 T organic corn starch
3 T cold water
2 T toasted sesame seeds
Bring 1 1/4 c of water to a boil and then add soaked rice and 1 T of sugar. Let boil for 2 minutes, then cover and reduce to a simmer until water has evaporated and rice is tender, about 8-10 minutes. Remove from heat and let sit for 20 minutes. Uncover and fluff rice.
In small sauce pan combine coconut milk, vanilla, salt and 2 T of sugar and bring to a boil. In a small bowl mix well the cornstarch and cold water. While the coconut sauce is simmering slowly whisk in the cornstarch mixture until sauce is just thick enough to coat a spoon.
Serve a small mound of sticky rice, surround it with mango and drizzle with 2-3 T of sauce. Sprinkle with sesame seeds.