DIRECTIONS:
In steamer lined with steamer liners or on a heat-proof rimmed plate, steam rice 25 to 35 minutes, or until soft.

In small saucepan over medium-high heat, combine 1 cup coconut milk, sugar and salt. Bring to boil. Remove from heat. Remove half of the mixture to a small bowl. Reserve.

In small bowl, combine 1 tablespoon coconut milk and corn starch. Bring contents in small saucepan back to simmer. Add cornstarch mixture, stirring to thicken.

In bowl, combine cooked hot rice with reserved coconut milk mixture. Set aside to cool.

Serve rice with mango slices and drizzle with thickened coconut milk mixture. Sprinkle with sesame seeds.