Rinse and soak the rice: Rinse 1 cup glutinous rice in cool water until it runs mostly clear. Soak in fresh water for at least 4 hours, ideally overnight, for the best texture.

Steam the rice: Drain and steam the soaked rice in a lined steamer basket for 20–25 minutes, until tender and sticky. If you don’t have a steamer, use a metal sieve over simmering water and cover tightly. Avoid boiling the rice directly in water.

Make the coconut soak: In a small pot, warm 1 cup coconut milk with 3–4 tablespoons sugar and 1/4 teaspoon salt. Heat gently, stirring to dissolve sugar. Do not boil.

Combine rice and coconut: Transfer hot steamed rice to a bowl. Pour the warm coconut mixture over it. Fold gently until coated. Cover and let sit 15–20 minutes so the rice absorbs the liquid.

Make the coconut topping (optional but classic): Heat 1/2 cup coconut milk with 1 tablespoon sugar and a pinch of salt. If you like it slightly thick, whisk 1/2 teaspoon cornstarch with 2 teaspoons water, then stir into the warm coconut milk. Cook 1–2 minutes until lightly thickened. Keep warm.

Prep the mango: Peel 2 ripe mangoes and slice the cheeks away from the pit. Cut into neat slices or small cubes. The fruit should be fragrant and soft but not mushy.

Assemble: Spoon a mound of coconut sticky rice onto each plate. Arrange mango alongside. Drizzle the coconut topping over the rice and sprinkle with toasted sesame seeds or crispy mung beans if using.

Serve: Enjoy slightly warm rice with cool, sweet mango for the best contrast.