In a large fine-mesh sieve, rinse the rice thoroughly. Fill a bowl with cold water and submerge the rice-filled sieve into the water and soak for at least an hour, preferably longer.
In a separate pan, combine 1 cup coconut milk, ¼ cup sweetener of your choice, and 1/3 teaspoon sea salt. Bring the mixture to a boil and stir to dissolve the sweetener.
Place about 1/3 to 1/2 cup of the warm sticky rice onto each plate. Arrange the mango slices beside the rice. Pour some of the thickened sauce over the rice and garnish with sesame seeds.
Thai sticky rice takes dessert to a whole new level. Combined with a sweet coconut milk sauce and fresh mango, this sticky rice recipe is moreish and will have you coming back for more!