Mango sticky rice from Jackfruit and Blue Ginger by Sasha Gill

Ingredients

• 1 cup (200 g) sticky rice, soaked in water for 2 hours or overnight
• 2 mangoes, peeled, halved and sliced
• ½ teaspoon salt
• 3 tablespoons white sugar
• 1 pandan leaf, knotted – optional
• toasted sesame seeds and mint sprigs, to garnish
• 1 cup (250 ml) coconut milk
• 3 teaspoons rice flour