Mango With Sticky Rice
Khao Neow Mamuang

600 g (4 cups, 1 pound 5 ounces) sticky rice, soaked in water for at
  least 3 hours or overnight
500 ml (2 cups, 16 fluid ounces) thick coconut milk (coconut cream)
200 g (1 cup, 8 1/2 ounces) sugar 
1/2 teaspoon salt
5 g (1 tablespoon) sesame seeds - roasted
120 ml (1/2 cup, 4 fluid ounces) thin coconut milk
30 g (2 tablespoons) sugar
pinch of salt 
2 mangoes

Steam the soaked sticky rice for 15 to 20 minutes until it is
cooked.  Mix the thick coconut milk, 200 g sugar and 1/2 teaspoon
salt together.  Once the rice is cooked put it in a bowl and while
it is still hot add the thick coconut milk, sugar and salt mixture
and combine thoroughly.  Leave to rest for about 30 to 50 minutes
so that the rice has time to absorb the coconut milk.  Mix the thin
coconut milk, 30 g sugar and pinch salt together and set aside.

To serve, divide the sticky rice into 6 portions.  Peel the mangoes
and slice thinly.  Put the mango slices on top of the sticky rice.
Pour the thin coconut milk mixture over the mangoes and sprinkle
the sesame seeds on top.