Step 1

Combine the white and black sticky rices in a bowl and add water until the rice is covered completely. Soak for at least 4 hours, but overnight is preferable.

Step 2

Place the soaked sticky rice in cheesecloth and into the traditional Thai sticky rice steamer. Steam until the grains are soft and translucent (~1 hour).

Step 3

While the sticky rice is steaming, mix the coconut milk, salt, and sugar in a small saucepan over medium heat until the mixture is smooth. Reserve 2 Tablespoons of this sauce to be the topping.

Step 4

Once the sticky rice is done steaming, add it to the coconut milk sauce. The rice will soak up the sauce as it cools, so add it in small sections and wait for it to absorb the liquid before adding more. You may not need to use all of the sticky rice to achieve the desired texture.

Step 5

Cut each mango lengthwise on both sides of the pit to obtain two large pieces, then make diagonal cuts in each piece (or cut into cubes for the above presentation).

Step 6

Place several spoonfuls of the sweetened sticky rice in a bowl, top with the sliced or cubed mango, then drizzle the reserved coconut sauce on top. Garnish with toasted sesame seeds.