Soak sticky rice in water for at least 4 hours or overnight.
Drain water and steam rice until soft and fully cooked.
In a saucepan, heat coconut milk, sugar, and salt until sugar dissolves to make the sauce.
Mix some sauce into steamed rice until coated.
Portion rice into serving bowls.
Add sliced mangoes on top, drizzle with more sauce, and garnish with sesame seeds.
Serving: 1g | Calories: 280kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12.9g | Saturated Fat: 11.1g | Sodium: 276mg | Potassium: 191mg | Fiber: 2.8g | Sugar: 24g | Calcium: 13mg
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