Rinse the glutinous rice under cold water until the water runs clear.

Soak the rinsed rice in water for at least 2 hours, or overnight if possible.

Drain the soaked rice and place it in a steamer basket lined with cheesecloth.

Steam over simmering water for about 25-30 minutes until tender.

While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat.

Stir until the sugar dissolves, making sure not to boil the mixture.

Once the rice is cooked, transfer it to a bowl and pour about 1 cup of the coconut sauce over it.

Mix gently to combine, then let it sit for about 15 minutes to absorb the flavors.

While the rice is resting, peel and slice the ripe mangoes into thin pieces.

To serve, spoon some sticky rice onto a plate and arrange the mango slices beside it.

Drizzle additional coconut sauce over the top for an extra indulgent touch.

Top with sesame seeds or mung beans for a little crunch.