Begin by rinsing the sticky rice under cold water until clear, then soak in cold water for at least 1 hour.

Drain the rice, then steam it on medium heat for 20-25 minutes until translucent and soft.

Combine coconut milk, sugar, and salt in a saucepan over low heat and stir until the sugar dissolves, about 3-5 minutes.

Pour half of the coconut sauce over the warm rice and allow it to absorb for about 10 minutes.

Plate the rice, arrange mango slices next to it, drizzle with remaining coconut sauce, and sprinkle with sesame seeds.