1. Prepare the Sticky Rice:

1. Rinse Rice:

   • Rinse the sticky rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

2. Soak Rice:

   • Soak the rice in cold water for at least 1 hour, or overnight if possible.

3. Cook Rice:

   • Drain the soaked rice. In a steamer lined with cheesecloth or a clean kitchen towel, steam the rice over boiling water for about 20-25 minutes, or until tender and sticky. You may need to re-check and steam longer if the rice isn’t fully cooked.

2. Make the Coconut Sauce:

1. Combine Ingredients:

   • In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Do not let it boil; just warm it until the sugar is fully incorporated.

2. Mix Sauce with Rice:

   • Reserve 1/2 cup of the coconut sauce for drizzling on top later. Stir the remaining coconut sauce into the cooked sticky rice, mixing well. Let it sit for 10-15 minutes to allow the rice to absorb the sauce.

3. Prepare the Mangoes:

1. Slice Mangoes:
   • Peel the mangoes and slice them into thin, bite-sized pieces. Arrange them on a plate.

4. Serve:

1. Plate the Rice:

   • Spoon the sticky rice onto serving plates or bowls.

2. Add Mango:

   • Arrange the sliced mangoes next to or on top of the sticky rice.

3. Drizzle Sauce:

   • Drizzle the reserved coconut sauce over the sticky rice and mango.

4. Garnish (Optional):

   • Sprinkle with sesame seeds or toasted coconut for added texture and flavor.

Tips:

• Rice Consistency: Ensure the sticky rice is well-steamed and sticky but not too mushy. It should hold its shape when scooped.
• Coconut Sauce: Adjust the sweetness of the coconut sauce to your taste. If you prefer a sweeter dessert, add a bit more sugar.
• Serving Temperature: Mango Sticky Rice can be served warm or at room temperature. If the rice cools and becomes too firm, you can reheat it gently with a bit more coconut milk.