In a sauce pan with a tight fitting lid, add the rice and water. Cover, bring to a boil, then reduce heat to very low simmer for 15 minutes or so. Turn off heat, don't remove the lid! Let the rice rest for at least 10 minutes. Cool to close to room temp before proceeding.
Whisk together the sauce ingredients in a small saucepan. Remember to double the sauce ingredients if using the sticky rice.
Prepare your Thai mangoes (see picture). Peel and slice them any way you like!
nutrition facts do not include rice or double sauce.
Recipe via tessadomesticdiva.com