Does anyone have a good recipe for Thai Mango and Sweet Rice?

I know its not too hard to make but still. I dont got a clue.Does anyone have a good recipe for Thai Mango and Sweet Rice?
Thai sweet sticky rice with mango, "Khao Neeo Mamuang"







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A very sweet treat you'll absolutely love. Be sure to start with a mango that's nice and ripe, with a slight give to the touch. The flesh should be bright and yellow.



Ingredients

2 cups sticky rice

2 cups coconut milk

1 cup sugar

1/2 teaspoon salt

3 ripe mangoes, cut into thick slices

1 tablespoon toasted sesame seeds

1 tablespoon tapioca starch

1 tablespoon sugar

1/4 teaspoon salt



Method

Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour and let cool.



Topping

Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.



Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!



We also have a recipe for black sticky rice and sweet coconut dessert.Does anyone have a good recipe for Thai Mango and Sweet Rice?
make some sweet rice and add mango after or just cook the rice with the mangop in it! ^__^Does anyone have a good recipe for Thai Mango and Sweet Rice?
Ingredients



400g/14oz glutinous (sticky) Rice, pre- soaked in cold water 1-1/2 hours



300ml/10fl.oz. Coconut Milk



300ml/10fl.oz. Water



A pinch of Salt



2 tbsp Sugar



2 small ripe Mangoes, peeled and sliced







Instructions







1. Place the rice, coconut milk, water, salt and sugar in a medium saucepan, bring to the boil, stirring then reduce the heat and simmer, uncovered, for about 10 minutes or until all the liquid has been absorbed.







2. Remove from the heat, cover and leave to stand for 5 minutes.







3. Transfer rice to a steamer and steam for 20 minutes or until rice is cooked tender.







4. Pack the cooked rice into individual ramekins which have been lined with clingfilm and allow to cool to room temperature.







5. To serve - unmould the rice onto individual serving plates and top with mango slices.