About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the... More

I'm a huge fan of sticky rice. Something about the glutinous, soft texture is immensely comforting and fun to eat. In this dish, the rice soaks up coconut milk that's been lightly sweetened with turbinado sugar. Without getting soggy, the rice retains the perfume of coconut and becomes the perfect sticky sweet base for slices of golden ripe mango. More