Make the coconut sauce

• Heat the coconut milk, condensed milk and salt in a saucepan over low heat, just until combined.
• Set aside half of the mixture.
• Add the cornstarch to the remaining half and stir until thickened, then turn off the heat.

Cook the sticky rice

• Soak the rice for at least 30 minutes.
• Cook the soaked rice with the water until tender.
• Mix in the reserved coconut sauce and let it sit a few minutes to absorb.

Plate and serve

• Plate the rice with the mango.
• Pour over the thickened sauce.
• Sprinkle with sesame seeds.