Preparation Steps

• Rinse glutinous rice in a fine-mesh sieve under cold running water until water runs clear; transfer rice to medium bowl, fill with cold water to cover by 1", and chill overnight.
• Drain rice well in a fine-mesh sieve. Set sieve over a large deep saucepan of simmering water, covering with a kitchen towel and lid, and steam rice 30–40 minutes, or until tender.
• While rice is cooking, bring 1 cup coconut milk, ⅓ cup sugar, and ¼ teaspoon salt to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and keep warm.
• Transfer cooked rice to a bowl and stir in the coconut milk mixture. Let rice stand, covered, for 30 minutes, or until absorbed.
• Meanwhile, boil remaining ⅓ cup coconut milk with 3 tablespoon sugar on medium heat, stirring until sugar is dissolved and mixture thickens slightly, about 1 minute. Chill until cool.
• To serve, mold ¼ cup servings of coconut rice on dessert plates. Drizzle with sweet coconut sauce and sprinkle toasted sesame seeds over rice. Divide mango slices among plates.