Thai Mango Sticky Rice

Soak the glutinous rice in water overnight. Once soaked, rinse and drain it thoroughly.
Steam the rice:

Lay the washed rice on a cheesecloth and fold it.
Place it in a steamer and steam for about 20 minutes until the rice is tender.
Make the rice soak:

In a bowl, combine the coconut milk, sugar, and salt. Stir well to dissolve.
Once the rice is steamed, transfer it to a bowl and pour the rice soak over it. Mix well and let it soak for 20-30 minutes to absorb the coconut mixture.
Make the coconut sauce:

In a small saucepan, combine the coconut milk, sugar, and water. Heat gently to bring it to a simmer (do not boil).
In a separate bowl, mix the cornstarch with water to form a slurry.
Whisk the slurry into the coconut milk mixture and cook for a couple of minutes until the sauce thickens slightly. Remove from heat and set aside.
Serve:

Peel and slice the mango into thick slices.
Plate the coconut sticky rice and arrange the mango slices on the side.
Drizzle the coconut sauce over the rice and mango. Sprinkle toasted sesame seeds or shredded coconut on top for added texture and flavor.
Serving and Storage Tips: