Mango Chocolate Sticky Rice

• In a medium-sized pot, pour champorado mix, coconut milk, one cup water and sugar. Mix well. Let it simmer until the champorado rice is fully cooked and sticky.
• Add an additional ½ cup water or as needed, if the sticky rice is not yet cooked.
• Turn off the heat and transfer it in a serving plate or bowl. Let it cool then cover with plastic wrap before putting it inside the refrigerator.

For the Salted Coconut Sauce:

• Mix all ingredients in a sauce pot until well combined.
• Let it simmer until the sauce thickens. Let it cool.

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.