Rinse the glutinous rice under cold water until the water runs clear.

Soak the rice in water for at least 4 hours or overnight.

Drain the soaked rice and place it in a steamer basket lined with cheesecloth.

Steam over gently boiling water for about 20-25 minutes until the rice becomes sticky and tender.

While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, but do not bring it to a boil.

Once the rice is cooked, transfer it to a large mixing bowl. Pour about 1 cup of the warm coconut mixture over the rice and stir until the rice is well-coated. Let it sit for about 15 minutes to absorb the flavors.

Line a rectangular dish with parchment paper. Pour half of the sticky rice mixture into the dish and press it down firmly.

Layer the sliced mango on top, followed by the remaining sticky rice. Gently push down to compact the dessert.

Cover the dish and refrigerate for at least 2 hours to set.

When ready to serve, drizzle the remaining coconut sauce on top and sprinkle with sesame seeds or mung beans.