Mango Sticky Rice with Coconut Cream and Pandan

Ingredients

• 1 cup Blue Elephant Premium Jasmine rice, rinsed
• 1 ½ cups Water
• ¼ cup Isvaari Unsweetened Coconut Milk
• 1 tbsp Sugar
• ¼ tsp Salt
• 1 Pandan Leaf, tied in a knot (optional)
• 1 Ripe Mango, peeled and sliced
• ½ cup Coconut Cream
• ¼ cup Toasted Sesame Seeds
• Fresh Mint Leaves, for garnish