Thai Mango Sticky Rice Smoothie

Instructions

1. Cook the sticky rice
   If you don't have leftover sticky rice, rinse 1/4 cup glutinous rice and soak for 30 minutes. Drain, then steam for about 20 minutes until tender. Let cool completely before using in the smoothie.
2. Prepare the mango
   Peel the mango and cut the flesh away from the pit. Dice into small chunks, reserving a few pieces for garnish.
3. Blend the base
   In a blender, combine the cooled sticky rice, diced mango, coconut milk, coconut cream, honey or palm sugar, vanilla extract, and salt. Blend until smooth and creamy.
4. Add ice and finish blending
   Add the ice cubes to the blender and pulse until the mixture reaches a smooth, thick consistency. If the mixture is too thick, add a splash more coconut milk.
5. Serve with garnishes
   Pour the smoothie into glasses. Top with the reserved mango pieces, a sprinkle of toasted sesame seeds, and fresh mint leaves. For an authentic presentation, drizzle with a little extra coconut cream on top.