Rinse the glutinous rice in cold water until the water runs clear. Soak it in water for at least 4 hours, or overnight for best results.

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam for about 25 minutes, or until the rice is chewy and translucent.

While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves (do not boil). Set aside a few tablespoons of this coconut sauce for drizzling later.

Once the rice is cooked, transfer it to a large bowl and pour the warm coconut sauce over it. Gently mix to ensure all the rice is coated. Allow it to sit for about 20 minutes.

Peel the mangoes and slice them thinly.

To present, place a generous scoop of sticky rice on a plate and arrange the mango slices on the side. Drizzle with the reserved coconut sauce and sprinkle with sesame seeds or mung beans for garnish.

Dig in and savor the explosion of flavors and textures!