Begin by rinsing the glutinous rice under cold water until the water runs clear, about 2-3 minutes. Then, transfer the rice to a bowl and submerge it in water for at least 1 hour or overnight.

After soaking, drain the rice and place it in a heatproof bowl lined with cheesecloth or in a bamboo steamer. Bring a pot of water to a boil and steam the rice for 20-25 minutes until tender and sticky.

While the rice is steaming, combine the full-fat coconut milk, sugar, and a pinch of salt in a saucepan over low heat. Stir gently until the sugar dissolves completely without boiling.

Once the sticky rice is cooked, pour 1 cup of the warm coconut sauce over it, mixing gently to ensure the rice absorbs the flavors. Allow it to cool slightly.

To serve, scoop the sticky rice onto a plate and arrange sliced ripe mangoes alongside. Drizzle the remaining coconut sauce over the top and sprinkle toasted sesame seeds for garnish.