Mango Sticky Rice (Vegan)

### Step 1: Make the Sticky Rice: Soak Rice with water (place in fridge) for at least 6 hours, preferably over-night. Drain the rice and let sit for at least 30 minutes before cooking. Spread rice into a parchment lined bamboo steamer and steam for around 30 minutes, or until grains are translucent and tender. Remove sticky rice from bamboo steamer and set aside.

Make the Sticky Rice: Soak Rice with water (place in fridge) for at least 6 hours, preferably over-night. Drain the rice and let sit for at least 30 minutes before cooking. Spread rice into a parchment lined bamboo steamer and steam for around 30 minutes, or until grains are translucent and tender. Remove sticky rice from bamboo steamer and set aside.

### Step 2: Prepare the Mangoes: Peel Mangos and slice into bite-sized chunks or thin slices.

Prepare the Mangoes: Peel Mangos and slice into bite-sized chunks or thin slices.

### Step 3: Make the Sweet Coconut Sauce: Add coconut milk, sugar, and salt to a medium-sized sauce pan. Bring to a boil, then pour half of it into the finished sticky rice.

Make the Sweet Coconut Sauce: Add coconut milk, sugar, and salt to a medium-sized sauce pan. Bring to a boil, then pour half of it into the finished sticky rice.

### Step 4: Finish the Sweet Coconut Sauce: Whisk together 1/2 tablespoon of cornflour with 1 tablespoon of water to make a slurry. Add slurry to the remaining coconut sauce; stir until thickened (may need to bring to a boil again). To plate, assemble rice and sliced mangoes, then pour finished sauce over. Garnish with additional toppings and serve immediately.

Finish the Sweet Coconut Sauce: Whisk together 1/2 tablespoon of cornflour with 1 tablespoon of water to make a slurry. Add slurry to the remaining coconut sauce; stir until thickened (may need to bring to a boil again). To plate, assemble rice and sliced mangoes, then pour finished sauce over. Garnish with additional toppings and serve immediately.