Ingredients
- ½ cup (125 mL) U.S. sushi rice
- ¾ cup (175 mL) water
- ¼ cup (60 mL) canned coconut milk
- 2 ripe mangos
- ½ tsp (2 mL) toasted sesame seeds
- ¼ cup (60 mL) coconut chips
Coconut caramel:
- ½ cup (125 mL) canned coconut milk
- ⅓ cup (75 mL) coconut sugar
Directions
- Combine rice, water and coconut milk in a small saucepan set over high heat and bring to a boil. Reduce to low, cover and simmer for 20 minutes. Remove from heat and let cool.
- Meanwhile, peel mangoes with a peeler or paring knife; cut 2 cheeks from each mango. Thinly slice a cheek crosswise into ⅛-inch (3 mm) slices, spread the mango slices into one long (continuous) diagonal strip so that the slices are still overlapping each other. Begin rolling at one end into a tight coil to make the centre of a rose. Keep rolling to the desired size rose. The strip will produce about 1 large rose and 2 smaller roses. Repeat steps with remaining mango cheeks.
Coconut Caramel:
- Stir coconut milk and sugar in a small saucepan over medium heat until sugar has dissolved; remove from heat to cool.
Assembly:
- Press about ½ cup (125 mL) warm rice mixture into a 3-inch (7.5 cm) square mold; unmold and spoon some caramel on rice and plate. Arrange mango roses on and around rice; top with coconut chips and sesame seeds to garnish.
