Mango sticky rice

Boil the rice in 300 ml of coconut milk with 100 ml of water, 2 tablespoons of sugar and 1 teaspoon of salt.

Let stand for another 15 minutes. Boil the rest of the coconut milk with 1 tablespoon of sugar in half.

Peel the mangoes and cut the flesh into thin slices. Fill the bowl with the rice and turn it over on a plate.

Repeat on the other signs. Roast the nuts in a dry, hot frying pan. Divide the coconut sauce over the rice, lay the mango next to it and sprinkle with the nuts.