When summer arrives, many people prefer lighter fare that's more in tune with their increasingly active summer lifestyle. Comfort food that sticks to your ribs might be ideal for the colder weather of winter, but when the mercury starts to rise, lighter meals can keep you feeling healthy and cooler.

When shopping for summer foods, consider foods from regions of the world that are warm year-round. The Caribbean, for instance, never gets cold, and those native to the region enjoy cuisine that's ideal for their active outdoor lifestyles. Experimental chefs can even spice things up by combining some of their favorite fare with other food.

The following Southeast Asian dish "Mangos With Sticky Rice" from Allen Susser's "The Great Mango Book" (Ten Speed Press) is just such an example. Fused with the flavors of the Caribbean, this dish is ideal for a light summer dessert or snack.

Mangos With Sticky Rice

Serves 6

11/2            cups sticky rice

1            cup canned coconut milk

2            tablespoons sugar

1/2            teaspoon fine sea salt

3            large, ripe mangoes, peeled and cut from the pit

2            tablespoons coconut rum

Place the rice in a sieve and rinse under cold water until the water runs clear. Place the rice in a bowl, cover with water and let soak for at least 4 hours and up to 12 hours. Drain the rice and place in a covered steamer over medium low heat for 50 minutes or until rice is cooked. Transfer the rice to a large bowl and fluff it with a fork.

In a medium bowl, combine the coconut milk, sugar and salt. Stir until the sugar dissolves. Add and mix in the still-warm cooked rice and let sit for 30 minutes. Cut each piece of mango into lengthwise slices. Mound the rice in the center of each dessert plate and arrange the slices of mango around it. Pour the coconut rum over the rice and serve. (Metro Creative)