Soak the rice: Rinse the sticky rice thoroughly until the water runs mostly clear. Soak it in water for at least 4 hours or overnight, then drain.

Steam the rice: Place the drained rice in a steamer lined with cheesecloth or parchment paper. Steam for 20–25 minutes, or until the rice is tender and sticky.

Prepare the coconut sauce: While the rice cooks, combine coconut milk, sugar, and salt in a saucepan. Warm over low heat, stirring until the sugar dissolves. Do not boil.

Combine: Transfer the hot sticky rice to a bowl. Pour about two-thirds of the warm coconut sauce over it and gently mix. Let it rest for 15–20 minutes so the rice absorbs the coconut flavor.

Make the topping: Mix cornstarch with water. Add it to the remaining coconut sauce and gently heat for 1–2 minutes until slightly thickened.

Assemble: Spoon the coconut sticky rice onto serving plates. Arrange fresh mango slices alongside or on top.

Garnish: Drizzle with the remaining coconut sauce and sprinkle with toasted sesame seeds. Add fresh