Wash sticky rice and immerse it with water filling over about half an inch of rice . Keep it in the fridge overnight.

Boil coconut cream, sugar and salt in a pot on low heat until sugar is melted. Turn off heat and let them cool.

Peel off the skin of mango and cut it in half. Remove the core and cut them into rectangles, slices and mini cubes.

Put the sticky rice on a plate and steam on high heat for about 50 minutes. After steaming, add 150ml of coconut cream into it and stir well. Let it cool.

MANGO SUSHI INSTRUCTIONS

Use a sushi container to make rice balls in a rectangle shape. Put each mango on the top of the rice ball. Use the seaweed to wrap it.

Put a small bowl of sticky rice in the center of the plate. Place mango slices surrounding the sticky rice.

Add a thin layer of sticky rice, a bit of coconut cream and granular mango in the party disposal cup. Repeat the process until the cup is full. When you eat, pour the coconut cream on top