Known as khao niao mamuang, this sweet, creamy coconut rice with ripe mango is one of Thailand’s most beloved desserts. The rice used is sweet glutinous rice, which is sometimes labelled sticky rice – a short-grain variety that turns tender, glossy and slightly chewy when steamed. Folded through warm coconut milk and served with slices of fragrant mango, it’s a simple but beautiful pudding. Don’t forget the salt, though; it is essential to balance the richness. Serve warm or at room temperature. Thai mango and coconut sticky rice For the best results, soak the rice for at least six hours before steaming. Prep 10 minSoak 6 hr+Cook 50 min, plus restingServes 6 250g glutinous rice (AKA sticky or sweet rice) 400ml coconut milk100g caster sugar½ tsp fine sea saltSunflower or coconut oil, for greasing3 large ripe mangoes, peeled, stoned and thickly sliced1 tbsp toasted sesame seeds, to serve Put the rice in a bowl and rinse under cold running water until the water runs almost clear. Cover generously with fresh cold water, then leave to …