Rinse the rice a few times until the water is almost clear.
Steam the sticky rice. Alternatively, you can also cook it with the same amount of water until rice is tender and water has been fully absorbed, 10-15 minutes. If the rice is still
not fully cooked but the water is all gone, then add about a tablespoon of water and
cook for another 2 minutes.
Meanwhile, add the coconut milk in a saucepan on medium heat and stir until slightly thickened, about 2 minutes.
Then, add the sugar and salt, keep stirring until the sugar completely dissolves.
Take the coconut cream mixture off the heat and pour half of it over the rice, mix gently. Let sit until coconut mixture is absorbed and rice has cooled to room temperature, about 30 minutes, up to 1 hour.
Toast sesame seeds in a pan over medium heat for a few minutes until lightly browned, stirring occasionally. Cut the mango's open and slice into bite-size pieces.
To serve the dish, scoop the rice onto a plate, place a few mango slices to the side, drizzle the remaining coconut milk on top and sprinkle with sesame seeds.