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1
In a bowl wash rice well in several changes of cold water until water is clear.
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2
Soak rice in cold water to cover overnight.
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3
Drain rice well in a sieve.
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4
Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
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5
While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat.
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6
Keep mixture warm.
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7
Transfer cooked rice to a bowl and stir in coconut-milk mixture.
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8
Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed.
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9
Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
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10
While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute.
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11
Transfer sauce to a small bowl and chill until cool and thickened slightly.
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12
To serve, mold 1/4 cup servings of sticky rice on dessert plates.
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13
Drizzle desserts with sauce and sprinkle with sesame seeds.
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14
Divide mango slices among plates.
