Mango Sticky Rice with Mango Ice Cream (serve 6)

Coconut sticky rice:

1 cup sticky rice

3/4 cup coconut milk

1/3 cup sugar

1/2 tsp salt

Coconut dressing :

1/2 cup coconut milk

1 tbsp sugar

1/3 tsp salt

2 tsp flour

Crispy mung bean:

1/2 cup Crispy mung bean

Soak peeled mung bean for 1 hour or give it a quick boil for 3 minutes. Dry the mung bean with kitchen towel and rest it in room temperature for another hour. Deep fry the well dried mung bean in medium hot oil for 3-4 minutes until they get a nice yellow and crispy texture. Rest the crispy mung bean on kitchen paper to get rid of excess oil. Mix mung beans with a pinch of salt.

Fresh mango (medium size 3 whole fruit)

Mango Ice Cream:

2 cups ripe mango meat (very sweet)

1 cup coconut milk

Blend until smooth then freeze in a clean container for 30 minutes or longer until the correct texture of ice cream is achieved.