Sweet Sticky Rice with Fresh Mango (Khao Niao Mamuang)

Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes, or up to 4 hours.

Drain the soaked rice well. Steam the rice in a steamer basket lined with cheesecloth over boiling water for 20-25 minutes, or until the rice is tender and translucent.

While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine 1 cup of coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved. Do not boil.

Once the rice is cooked, transfer it to a medium bowl. Pour about 3/4 cup of the warm coconut sauce over the hot rice. Stir gently to combine, then cover the bowl and let it sit for 15 minutes to allow the rice to absorb the sauce.

Peel and slice the ripe mangoes. Discard the pit.

To serve, scoop a portion of the sweet sticky rice onto a plate. Arrange mango slices alongside the rice. Drizzle with a little of the remaining coconut sauce and sprinkle with toasted sesame seeds.

Serve warm or at room temperature.