Instructions: Cover 250 g of sticky rice with water and soak overnight. Drain the rice and cook in a steamer for 45 minutes (line the top of the steamer with cheesecloth or, at a pinch, a tea-towel and spread the rice out in it). Then pack the rice into a bowl firmly, pressing it down.

In a saucepan, simmer together 700 mL thick coconut milk, 100 g sugar and a pinch of salt for about 5 minutes, stirring from time to time.

Pour half over the rice then refrigerate for at least an hour. Peel and slice as many medium-sized ripe mangoes as will provide half a mango per serving

Turn the rice-cake out of the bowl and slice it thickly

Serve each slice with a fan of mango and spoon over the remaining sweet coconut milk.

Makes 4 to 6 servings.

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