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Coconut rice with mango and sesame
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Ingredients
Directions
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Let the rice soak for about 15 minutes in cold water. Rinse the rice for a while and drain.
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Heat the coconut milk with 100 ml water and cook the rice on a low setting in about 20 minutes.
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Stir in the sugar and grated coconut and let cool for about 15 minutes.
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Meanwhile, roast the sesame seeds in a dry, hot frying pan and keep separate.
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Cut the flesh of the mango along the kernel and cut into slices.
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Serve the mango with a spoonful of lukewarm coconut rice. Drizzle with lime juice and sprinkle with sesame seeds.
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Nutrition
505Calories
Sodium0% DV0g
Fat40% DV26g
Protein16% DV8g
Carbs20% DV59g
Fiber0% DV0g
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