Rinse soaked glutinous rice. Add rice and 2 ½ cups of water to a pot and bring to the boil. Cover and simmer for half an hour or until completely cooked through.
Meanwhile, blend mangoes and set aside.
Coat shredded coconut in 1 Tbs sugar and toast in the oven on 180C for 15 minutes, being careful not to burn.
When the rice is cooked, add sugar and salt and cook a further couple of minutes until dissolved. Remove from heat with lid on.
Spoon large amounts of glutinous rice into small bowls or glasses, drizzle with coconut milk and layer on top with fresh mango. Garnish with coconut and optional mint leaves.
Recipe & Photography by Jade Walker