Mango arroz pegajoso

Coconut Rice Mixture

1. Soak rice in water for 15 minutes. Drain well, discard water
2. Bring the coconut milk to a boil over high heat. Add sugar and salt cook stirring constantly until fully combined and starts to slightly thicken, 2-5 minutes
3. Add in rice, turn heat down to low. Cook for 20-30 minutes until all coconut milk is absorbed, stirring occasionally
4. Once rice is done, remove from heat, fold in fresh mango before placing into baking dish
5. Butter baking dish
6. Pour rice mixture into 9×13 baking dish

Mango Coconut Sugar Caramel

1. In a large saucepan bring coconut milk to a boil over high heat, once boiling reduce heat to a simmer. Cook for 20-30 minutes stirring occasionally
2. Add in shredded coconut and salt, cook over medium-high heat stirring constantly until completely caramelized, about 10 minutes. Watch the mixture carefully
3. Strain the mixture through a fine mesh strainer into a bowl. Then spoon over the top on the rice mixture
4. Bake the rice mixture until firm to the touch and no longer jiggly in the center, about 1 hour
5. Remove from oven, let cool to room temperature on a wire rack, about 30 minutes