Start by rinsing 1 cup of glutinous rice under cold water until the water runs clear. Soak the rinsed rice in water for at least 4 hours or overnight.

Drain the rice and prepare to steam it. Line a steamer with cheesecloth, place the rice inside, and set over simmering water. Steam for 25 to 30 minutes or until tender.

In a saucepan, combine 1 cup of coconut milk, 1/4 cup of sugar, and a pinch of salt. Heat over medium-low, stirring until the sugar dissolves.

Set aside 1/4 cup of the warm coconut sauce in a separate bowl for later drizzling.

Transfer the steamed rice to a bowl, pour the remaining coconut sauce over it, and gently fold until evenly coated. Let it sit for 15 minutes.

Spoon the sticky rice into serving cups or bowls. Slice two mangoes into strips and arrange them on top.

Drizzle the reserved coconut sauce over each cup and sprinkle with toasted sesame seeds or mung beans, and garnish with mint leaves. Serve warm or at room temperature.