Thai sticky rice pudding with mango and coconut sauce

Soak the sweet sticky rice in the water, massaging to break up clumps; cover and leave at room temperature at least six hours, up to 24.

Uncover the rice and strain it.

Bring a few inches of water to a boil in a large pot, set the rice in a colander over it and cover with the pot lid.

Steam about 30 minutes total, stirring after 15 minutes for even exposure to the steam, until tender and shiny.

Heat the coconut milk in a small saucepan to about 200 degrees, add the sugar, kill the heat and whisk to combine; keep warm.

Put the warm rice in a large bowl, pour about half the coconut sauce over and mix until every grain is saturated; cover and leave about 20 minutes.

Peel the mango, cut around the long flat pit to get two domes and cut them into thin slices; arrange on the plate.

Pack the rice into a ramekin lined with plastic wrap, invert onto the plate and lift off; top with plenty of coconut sauce, serve extra on the side, garnish with optional mint.