Rinse the sticky rice with water until the water runs clear. Soak the rice in water for 4-6 hours or overnight.
Drain the soaked rice and place it in a steamer lined with cheesecloth or a muslin cloth. Steam the rice over medium heat for about 20-25 minutes until it is tender and fully cooked.
While the rice is steaming, prepare the coconut sauce by combining coconut milk, sugar, and salt in a small saucepan. Heat over low heat, stirring constantly until the sugar has dissolved. Set aside.
Once the rice is cooked, transfer it to a bowl and pour half of the coconut sauce over the rice. Mix well, allowing the rice to absorb the coconut sauce.
Let the rice cool for a few minutes before serving. The texture should be sticky and slightly chewy.
To serve, place a portion of the sticky rice on a plate and arrange sliced mangoes alongside it.
Drizzle the remaining coconut sauce over the rice and mangoes. Sprinkle with toasted sesame seeds or crushed peanuts for added texture and garnish.
Enjoy the Mango Sticky Rice while the rice is still warm and the flavors meld together.
