The combination of mango & rice is like no other. The sweet & salty coconut sauce would leave you wanting many more bites, and lucky for you, this is a very easy dessert to make. You could even make it in 30 minutes, if your sesame seeds is already toasted! Just make sure that your mango is in it's prime ripe stage for the best bites.
Cook rice as per package instructions (see Note 1).
1 cup long grain black rice
To make coconut milk sauce: In a small pot, add coconut milk, sugar and salt. Combine and adjust to taste.
1 cup coconut milk, 3 tbsp sugar, ½ tsp salt
To a dry pan, toast sesame seeds on med-high for 6 minutes, stirring every 2 minutes.
1 tbsp sesame seeds
Peel mango, and slice. Arrange on plate. Scoop generous spoons of coconut milk. Allow to sit for 2 minutes (to allow the coconut milk to absorb into the rice, see Note 2). Sprinkle with sesame seeds.
Note 1: The best rice is made in a rice cooker. But if you only have a pot, then keep a close eye on it!
Note 2: Pour the coconut milk mixture over the rice & let it soak for a few minutes. This step is essential as it makes this dish even more flavourful!