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Preparation time: 25 minutes, plus soaking time
Cooking time: 35 minutes
Tip 1: If ripe fresh mangoes are not available you can substitute canned or frozen mango to make the sauce. Try to serve slightly warm as if left to cool the rice becomes quite firm.
Tip 2: Most coconut milk comes in 400ml cans, you can freeze what is not needed in this recipe and use later in a curry.
250g Thai sticky rice, or sushi rice50g blanched almonds200ml coconut milk50g sugar1 lime1 large ripe mangoJuice of 1 orangeTo serveExtra slices of mango to decorate
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