Mango Sticky Rice (Khao Neeo Mamuang)

1. Cook 1 cup sticky rice with 1.1 cup water in a rice cooker.
2. Slice mangos.
3. Make the coconut sauce by combining 1 cup coconut milk, 1/2 cup sugar, and 1 tsp salt. Adjust to desired sweetness.
4. Once the rice is done, add about 1/4 of the coconut mixture and gently mix it into the rice.
5. Prepare a corn starch slurry by mixing 2 tbsp corn starch with 1 tbsp water in a bowl. Add about 3 tbsp of this slurry into the remaining coconut milk mixture and stir until it thickens.
6. Plate the sticky rice and sliced mangoes, then drizzle with the thickened coconut sauce and garnish with toasted sesame seeds.