Mango with Sticky Rice (Khao Neow Mamuang)

1. Rinse the sticky rice a few times until the water is almost clear and soak it for at least 4 hours.
2. Steam the sticky rice. Alternatively, it can also be cooked with the same volume of water for about 15 minutes.
3. In a saucepan on medium heat, add the coconut cream and stir for 2 minutes.
4. Then, add the sugar, the salt, and keep stirring until the sugar completely dissolves.
5. Take the coconut cream mixture off the heat, and add a couple spoons into the sticky rice. Mix gently.
6. Add the coconut cream mixture to the sticky rice one spoon at a time and keep stirring.

Topping

1. Put the coconut cream in a saucepan on medium heat, add the salt, and stir gently until it boils.

Mung beans

1. Put the mung beans in a pan on low heat. Dry fry the mung beans for a few minutes, stirring regularly until golden brown and crispy.
2. Serve sliced mango, with sticky rice on the side. Drizzle coconut cream topping and sprinkle with mung beans. Mango with sticky rice should be eaten warm.