10 to 12
1 can (13.5 oz.) lite coconut milk
1 cup sweet rice, washed
½ teaspoon seasoned rice vinegar
2 cups frozen DOLE® Mango Chunks, partially thawed
Sushi nori, optional
Heat coconut milk, rice, vinegar and salt to boiling in medium saucepan. Cover; reduce heat, simmer 15 minutes or until milk is almost absorbed. Remove from heat; let stand. Cover for 15 minutes.
Evenly divide rice mixture into ten to twelve 2-inch rectangular shapes. Place on baking sheet lined with wax paper.
Cut mango chunks into thin slices. Gently press mango slices onto each rectangle.
Wrap sushi with thin strips of nori, if desired.
Chill Remove from heat; let stand, covered 15 minutes.