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In a medium-sized pot, pour champorado mix, coconut milk, one cup water and sugar. Mix
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well. Let it simmer until the champorado rice is fully cooked and sticky. Add an additional ½ cup
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water or as needed, if the sticky rice is not yet cooked. Turn off the heat and transfer it in a
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serving plate or bowl. Let it cool then cover with plastic wrap before putting it inside the refrigerator.
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For the Salted Coconut Sauce: Mix all ingredients in a sauce pot until well combined. Let it
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simmer until the sauce thickens. Let it cool.
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To Assemble: Put ample amount of Chocolate Sticky Rice in a plate or bowl, then put sliced ripe mangoes on the side of the chocolate sticky rice. Drizzle salted coconut sauce and sprinkle toasted sesame seeds on top. Serve.