This recipe is a tried and true version, slightly adapted from one of my favorite Thai restaurants, only with a twist on coconut sticky rice’s traditional accompaniment, fresh mango. To spice things up a bit, I instead caramelized the mango in a light, golden caramel sauce made from brown sugar and infused with fragrant green cardamom. When heated, the acidity mellows and the mango takes on a sweet, almost buttery flavor and texture that, when combined with tropical coconut and aromatic cardamom, pairs perfectly with the hints of mango and ripe summer fruit in Kendall-Jackson Vintner’s Reserve Pinot Gris.