Start by rinsing the rice with cold water till the water runs clear. Then soak the sticky rice in water overnight. This step is key for achieving that perfect, sticky texture.

Drain the rice and steam it. You can use a traditional bamboo steamer or just a regular steamer basket. Make sure the rice is tender and translucent, should be about 35-40 minutes.

While your rice is cooking, heat up 1 cup coconut milk in a pot with 1/3 cup sugar and a pinch of salt. Stir until everything is dissolved and nicely combined.

Once the rice is done, pour the warm sweet coconut sauce over the steamed rice. Cover and let it soak up all that goodness for about 30 minutes. This is where the magic happens!

While rice is soaking, heat up the remaining 1/3 cup coconut milk and 2 tbsp white sugar. Stir until fully dissolved. Put in fridge to chill and thicken slightly.

Peel and slice the ripe mango. You want beautiful, thick slices to lay alongside your rice.

Scoop some of the sticky rice onto a plate, arrange the mango slices around it, and drizzle a bit more coconut sauce over the top. Sprinkle with toasted sesame seeds and enjoy!