Squeeze the lime. Bring 750 ml of water to a boil. Add the lime juice, 200 ml coconut milk, the brown sugar and vanilla sugar and ½ teaspoon salt. Stir until the sugar has dissolved. Add the rice and bring to the boil again. Simmer the rice on a low heat with the lid on the pan in approx. 20 minutes until cooked.
In the meanwhile, slice the mango into two halves along the stone. Score the halves from top to bottom, down to the skin, to form thin strips. Press the skin inside out and cut the strips off. Or use a mango slicer.
Divide the rice over 4 plates and create an attractive oval Pour the remaining coconut milk over the rice and arrange the mango next to it (with a nod to YinYang). Sprinkle with the grated coconut.
Tip: Use Thai sticky rice for a fabulous, authentic flavour This rice should be soaked overnight in cold water or for 30 minutes in lukewarm (but not hot) water. Close your eyes and be transported to a tropical beach under a palm tree.
Tastes good tip: Sprinkle the dish with mildy salted, roughly chopped peanuts. And add an extra wedge of EAT ME lime.
