@hrnaeatz_

Ingredients:
5 honey mangos
2 (13.5-ounce) cans coconut milk, divided
½ cup + 1 tbsp white sugar, divided
1 cup sticky rice (glutinous rice)
1 tsp cornstarch
1 tsp sesame seeds, for garnish

Directions:
1. Peel 4 mangos, cut into large chunks, and place in a zippered bag. Seal the bag and lay flat in the freezer until completely frozen.
2. Add the frozen mango chunks to a food processor. Blend for about 2 minutes, scraping down the sides, until a powdery consistency is reached.
3. Add ½ cup coconut milk and 1 tablespoon sugar. Continue to blend until smooth, scraping down the sides occasionally. Transfer to an airtight container and place in the freezer for about 1 hour, or until set.
5. Meanwhile, start on your rice and sweet coconut cream. 6. Make the sticky rice: Thoroughly wash and drain the glutinous rice and place in your rice cooker. Add water about an inch above the rice level (roughly 1 cup). Cook according to rice cooker settings.
7. Make the sweet coconut cream: In a small pot, add 1 can coconut milk, remaining ½ cup sugar, and a pinch of salt. Cook over low heat until sugar completely dissolves. Reserve 1 cup of the mixture in a separate container.
8. Place the pot with the remaining mixture back over low heat and add in a cornstarch slurry (1 tbsp water + 1 tsp cornstarch). Cook until thickened into a glaze. Set aside.
10. Once your rice is ready, add the reserved coconut cream (not the glaze, babe). Gently work it into the rice. Set aside.
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