Wash the rice thoroughly in a bowl of warm water, changing the water until it runs clear. Drain the rice in a sieve and rinse, cook in a rice stove or as described on the packaging.

Carefully heat 125 ml coconut milk, stir in 60 g sugar and 1 pinch of salt to dissolve.

As soon as the sticky rice is ready, stir in the coconut milk and sugar mixture - the rice must still be steaming hot so that the liquid is completely absorbed. Cover and leave to stand in a warm place for 15 minutes.

In the meantime, mix the cornflour in a small pan with some vegetable milk or water to make a thick cream, add the remaining coconut milk, mix well and season with salt, then heat gently, stirring vigorously. As soon as the sauce starts to thicken, stir in the remaining sugar and remove from the heat immediately. Leave to cool, stirring constantly to prevent a skin from forming. Set the coconut sauce to one side.

Peel the mangoes and, using a sharp knife, cut the flesh from one side across several times at a distance of 1.5 cm up to the stone and cut the segments from the stone. Turn the mango over and proceed in the same way.

Divide the sticky rice between four plates, add the mango pieces, drizzle with coconut sauce and serve sprinkled with the sesame seeds.