To prepare the sticky rice: http://www.cake-recipe.org

While rice is steaming, in a small saucepan bring coconut milk to a  slow simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar and salt; stirring until sugar is dissolved; remove from heat. Keep mixture warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate until cool and thicken slightly. http://www.cake-recipe.org

Transfer hot cooked rice to a bowl and stir in coconut-milk mixture. Stir well with a spoon to make sure all the grains are well coated. Let rice stand, covered, approximately 20 to 30 minutes, or until coconut-milk mixture is absorbed (the rice should be a little mushy). NOTE:  Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

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Just before serving, peel mangoes and then thinly slice by cutting lengthwise through flesh to the stone; discard the stone. NOTE: Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.

Serve at room temperature. To serve, mold 1/4 cup servings of sticky rice in the center of individual dessert plates (an ice cream scoop works wonderfully). Drizzle reserved coconut-milk sauce over the rice mounds and sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish with edible flowers or mint if desired.

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NOTE: The finished dish can be kept, covered at room temperature for 6 to 8 hours. Do not refrigerate or the rice will harden! http://www.cake-recipe.org

Makes 4 to 6 servings. http://www.cake-recipe.org