Mango sticky rice with coconut sauce (Khao niao mamuang)

1. Rinse the sticky rice several times, then soak in plenty of water for at least 4 hours (or overnight).

2. Drain and steam in a cloth-lined steamer basket over boiling water, covered, for 20-25 minutes until translucent and soft.

3. Meanwhile, warm 250 ml coconut milk with the sugar and 1 tsp salt (without boiling) until the sugar dissolves; stir the hot rice into it, cover and leave for 20 minutes to absorb.

4. For the sauce, cook 150 ml coconut milk with 1 tbsp sugar, a pinch of salt and the rice flour mixed with a little water over low heat for 2-3 minutes until slightly thickened.

5. Peel the mango, cut two large cheeks off along the stone, then slice them crosswise.

6. Shape the rice into small mounds, arrange the mango alongside, drizzle with the coconut sauce and serve sprinkled with toasted sesame seeds.

Tip: Thailand's most famous dessert, sold on every street corner at the height of mango season (April-May). The key is a ripe, fragrant, sweet mango; the pinch of salt in the coconut sauce isn't a mistake – it rounds out the flavour.