Rinse the sticky rice under cold water to remove excess starch and soak in cold water for at least 1 hour or overnight.

Drain the rice and steam for 20-25 minutes until grains are translucent and chewy.

In a saucepan, combine coconut milk, sugar, and salt over medium heat until sugar dissolves.

If needed, thicken sauce by creating a slurry with cornstarch and water, then add to coconut mixture.

Combine the cooked sticky rice with 1 cup of warm coconut sauce and mix well, allowing rice to absorb the sauce.

Serve at room temperature with mango slices and drizzle with additional coconut sauce, garnished with sesame seeds.