• 200 g (7 oz/1 cup) glutinous rice or pudding rice
• 1 x 400 ml (14 fl oz) tin coconut milk, shaken well
• finely grated zest and juice of 1 lime
• 2 ripe mangoes, peeled, stoned and sliced
• 2 tablespoons agave nectar or rice syrup
• 1 tablespoon unrefined coconut oil
• 50 g (1¾ oz) desiccated (shredded) coconut
• 2 tablespoons caster (superfine) sugar
• 100 g (3½ oz/½ cup) soft light brown sugar

In a medium pan, combine the rice, coconut milk, lime zest and 500 ml (17 fl oz/2 cups) water. Bring to the boil, reduce the heat to medium and cook until the rice is tender, about 20 minutes.

While the rice is cooking, put half the mango, the agave or rice syrup, half the lime juice and 1 tablespoon water in a blender and blitz until smooth. Set aside.

Pour the remaining lime juice over the remaining mango slices and set aside.

In a frying pan, heat the coconut oil, add the coconut and caster sugar and cook, stirring constantly, until lightly browned and fragrant.

When the rice is cooked, remove from the heat and stir through the soft light brown sugar. Spoon into serving bowls and pour over some of the mango purée. Top the rice with mango slices and sprinkle with the toasted coconut. Serve immediately.