Sticky rice with mango is a delicious, sweet and creamy dessert, an absolute classic, simple to make and popular not only in Thailand but also in Laos, Cambodia, and Vietnam.

In a bowl wash the rice well using cold water, continue changing the water until it turns clear. Cover the bowl and soak the rice overnight or for, at least, 3 hours.

Drain the rice well using a sieve and then set the sieve over a large deep saucepan of simmering water (sieve should not touch the water) and steam the rice, covered with a tea towel and a lid, for 30 to 40 minutes, or until soft (check water level in pan occasionally, adding more water if necessary).

While the rice is cooking; in a small saucepan, bring 1 cup of coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and then remove from heat. Keep mixture warm.

Transfer the cooked rice to a bowl and stir in coconut-milk mixture. Let it stand, covered, for 15 minutes, stir until the coconut-milk mixture is absorbed.

The rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing, in a small pan, slowly boil remaining 1/3 cup coconut milk with the remaining 3 tablespoons sugar, stirring occasionally for 1 minute. Transfer to a small bowl and chill until cool and thickened slightly.

To serve, place 1/4 cup servings of sticky rice onto a dessert plate along with mango chunks, drizzle with the coconut milk sauce and sprinkle with sesame seeds.