More coconut rice with mangoes and mint.
I used sushi rice, and Kent mangoes from my tree.
The rice is flavored with toasted coconut shavings, a little chili, cinnamon, and enough salt to give it an almost savory edge, then cooked in coconut milk.
This time Iv'e decided to boost the coconut even more, and added a coconut flavor extract (which does a good job enhancing the floral notes of the coconut) and finished the dish with very lightly sweetened coconut flakes. The flakes give a nice crunchy texture, but I think the dish looks better without them:
