Rice | Add 2 cups of water to the sweet rice. Soak overnight. Drain and discard the used liquid. Rinse the grains of rice until the water runs clear and drain. Add 1.5 cups of water and drained rice into the pot of a rice cooker. Steam on the sweet rice setting. The grains will look almost transparent, with no white visible and should feel tender without being overly wet.

Sauce | When the rice is almost done cooking, set a pot over the stove on medium heat. Add coconut milk, 1/2 of the sugar, and salt. Add the remaining sugar to the corn starch and mix until uniform. Add in the cornstarch mixture. Stir occassionally and bring the sauce to a boil. Remove from heat and cover with a lid until ready for assembly.

Assemble | Transfer the steamed sticky rice to a large bowl, add half of the sauce and mix. Transfer into a small bowl and invert over a plate. Sprinkle toasted sesame on top of the rice. Fan out the sliced mango next to the rice and serve with the remaining sauce on the side. Eat immediately!