Sweet Mango & Sticky Rice Roll

One of my favorite things to get at the thai restaurant is Sweet Mango and Sticky Rice. While researching the best ways to prepare it myself I discovered this fun creative recipe on She Simmers.com

Yummy.

First, you need to peel a ripe mango and slice it thinly lengthwise, with the knife blade on its side parallel to the pit.  This is done more easily with a mandoline.  If you don't have a mandoline. make sure your knife is so sharp it can cut your cutting board in half.  Without a super sharp knife, you really can't pull this off.

Then on a sushi mat, lined with a piece of plastic wrap, arrange the mango slices, overlapping, to form a 5x8 rectangle.  Scoop prepared sweet coconut sticky rice onto the mango slices a shown.

Then very gently and carefully roll everything up sushi-style, making sure the rice is entirely encased by the mango slices.  Using the sushi mat, lightly squeeze the roll to get rid of air pockets.  Gently remove the plastic wrap and cut the roll crosswise in 1-inch pieces.

Sprinkle some black sesame seeds on top, if desired.  Whatever you do, don't pop these rolls into the refrigerator.  They need to be made fresh and served right away.  You can keep them at room temperature, covered, for an hour or so.  But refrigeration will cause the rice to harden, and reheating it along with the fresh mango wrapper is inadvisable.