1. Soak the Thai sweet rice in 1 cup of water for 20 minutes in a pot.
2. Stir in 1 cup of water with a pinch of salt, making sure no rice grains are stuck to the bottom of the pot. Steam the rice in rice cooker for 20-35 minutes.
3. Put the rice in the refrigerator until cold and sticky.
4. Warm Kara Cream of Coconut (sweetened) together with a pinch of salt and sugar on medium heat in a saucepan.
5. Stir in cornstarch (dissolved in water) and continue cooking until sauce thickens.
6. Scoop rice onto plates and ladle warm coconut sauce over the rice; place slices of peeled fresh mango around the rice and serve.

Serving portion: 2 persons | Preparation time: 40 mins