SUMAN SUPREMO CON MANGO

Ingredients:

1/2	kg	malagkit rice, washed and drained
3	cups	buko water, reserve 1/2 cup to dissolve coconut cream powder
6	pc	pandan leaves
1	cup	shredded buko
3/4	cup	sugar
6	tbsp	BAKER'S BEST MARGARINE
1/2	cup	diced dried mangoes
100	grams	coconut cream powder, dissolved in 1/2 cup buko water
1/2	cup	MAGNOLIA CREAM CHEESE, softened
1/2	cup	MAGNOLIA QUICKMELT CHEESE
		red cherries, pandan leaves, ripe mango slices

1/2	cup	MAGNOLIA CREAM CHEESE, chilled
3	tbsp	honey
1	cup	thick cream, chilled

Procedure:

Cook malagkit rice, buko water and pandan in a rice cooker until done. Discard pandan then set rice aside.
Cook buko and sugar over medium heat with continuous stirring until almost dry. Add margarine and dried mangoes. Cook for 1 minute then stir in dissolved coconut cream powder. Cook and stir for 5 minutes. Add cream cheese and cheese. Stir until cheese is melted then add cooked rice. Combine thoroughly then remove from heat.
Pack mixture into a buttered 6-cup ring mold. Set aside to cool.
For the mango sauce, combine mango puree, margarine, sugar, cornstarch, calamansi juice and food color in a saucepan. Cook and stir over low heat until thick. Add mango balls then allow to cool.
For the cream cheese sauce, beat cream cheese with honey in a bowl until smooth. Add cream and continue beating just until well blended.
Unmold rice ring on a serving platter. Drain mango balls form sauce and spoon into the center of rice ring. Garnish with cherries, pandan and mango slices. Serve with mango sauce and cream cheese sauce on the side.

Makes 6 to 8 servings.

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