Salty-sweet sticky rice paired with juicy slices of mango make for one irresistible summer dessert.
1 can full-fat coconut milk, blended well to incorporate fat, dividedToasted sesame seeds, for garnishIn a large bowl, cover rice with water by several inches and let stand at room temperature 1 hour or up to overnight.
Meanwhile, in a small saucepan, bring half the coconut milk to a simmer over medium heat, stirring frequently. Whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved. The coconut milk should taste salty-sweet.
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