2 c  Glutinous rice (see notes)

  3 1/2 c  Coconut milk (see notes)

    1/2 c  Sugar

      1 ts Salt

      6    Mangoes-ripe,peeled & sliced

           (actually 4 to 6 depending
           On the size)
  GLUTINOUS RICE: Glutinous or sweet rice is a white, short-grained rice that
  has a sticky consistency when cooked.  It can be found in Asian markets and
  many markets with asian specialty sections.
  CANNED COCONUT MILK: Canned coconut milk also is sold in Asian markets and
  some supermarkets with Asian specialty sections.  Do not confuse this
  product with the water inside the coconut.
  SHORTCUT: A Japanese rice cooker can make short work of cooking the
  glutinous rice.  Rather than soaking the rice, rinse it 3 times in cold
  water and drain.  Cook rice according  to manufacturer's directions.
  PROCEDURE: Cover rice with water and soak at least 6 hours or overnight
  (see shortcut).  A couple of hours or so before serving, drain rice and
  spread on a cheesecloth-lined section of a steamer; steam for 45 minutes.
  During the steaming, sprinkle the rice 2 times with 1/4 cup water.
  Meanwhile, over medium heat using a Dutch oven or large saucepan, simmer
  the coconut milk on medium-low heat until it is reduced by one-third in
  volume.  Use caution toward the end of simmering, because the coconut milk
  can sen spouts of liquid 2 or 3 inches above the pan toward the end of the
  simmering time if it is too hot. Remove from heat and stir in sugar and
  salt. When rice is finished steaming and has rested for 10 minutes, blend
  it with the warm, sweetened coconut milk; allow to stand for 10 minutes.
  Immediately arrange rice on platter and place mango on top. Serve.