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

Soak the rinsed rice in a bowl, covering it with water. Let it soak for at least 4 hours, or overnight if possible.

Drain the soaked rice and steam it in a steamer basket lined with cheesecloth or a clean kitchen towel for about 20-25 minutes, or until it’s tender and translucent.

In a small saucepan over medium heat, combine the coconut milk, sugar, and salt. Stir until the sugar dissolves, without boiling. Reserve about 1/4 cup of this sauce for drizzling later.

Once the rice is cooked, transfer it to a bowl and pour the coconut sauce over it. Stir gently to coat all rice grains and let it sit for about 15 minutes to absorb flavors.

Peel the mangoes and slice them into thin, fan-like pieces.

To plate, mound some sticky rice on a serving dish, elegantly arrange the mango slices next to it, and drizzle the reserved coconut sauce on top. For garnish, sprinkle with sesame seeds or mung beans.