A recipe from the Good Food collection.
4 large ripe mangoes
1 quantity of steamed sticky rice with coconut milk
170 ml (2/3 cup) coconut cream mixed with 1/4 teaspoon salt, for garnish
2 tablespoons dry-fried mung beans (optional)
Peel the mangoes and slice off the two outside cheeks of each, removing as much flesh as you can in large pieces. Avoid cutting very close to the stone where the flesh is fibrous. Discard the stone. Slice each cheek lengthways into four or five pieces.
Arrange the mango pieces on a serving plate. Spoon a portion of steamed sticky rice with coconut milk near the mango slices. Spoon the coconut cream garnish on top and sprinkle with mung beans. Serve at room temperature.
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