Thai sticky rice (also labeled "glutinous" or "sweet”) is available online and at Asian markets. Do not substitute other rice such as sushi or arborio. The quality of coconut milk matters here; our favorite brand is Aroy-D. Shake the coconut milk well before opening. Do not use light coconut milk. The mangos are ready to use when their skins have turned yellow, they're a bit wrinkly and spotty, and they yield to gentic premare. Make the mung beans while the rice soaks. Though they won't offer the same crunch, toasted white or black sesame seeds can be substituted for the mung beans. This dish can be served warm or at room temperature as desert or a snack.

• 1 cup Thai sticky rice
• 1 (14-ounce) can coconut milk, divided
• 1/4 cup (1¼ ounces) sugar
• 1/4 teaspoon plus ⅛ teaspoon table salt, divided
• 1/2 teaspoon cornstarch
• 3 very ripe Ataulfo mangos, peeled, pitted, and sliced crosswise into ½ inch thick slices

Toasted Mung Beans (page 29)