1. Rinse the glutinous rice under cold water until the water runs clear. This helps remove excess starch and is a step my grandmother always insisted on for perfectly cooked rice.
2. Soak the rice in water for at least 30 minutes. Meanwhile, take a moment to prepare your mangoes and toast the sesame seeds.
3. Drain the rice and steam it using a bamboo steamer for 30-40 minutes, or until the grains are tender and translucent.
4. While the rice is steaming, combine 1 cup of coconut milk, sugar, and salt in a saucepan. Heat gently over low-medium heat until the sugar dissolves, creating a smooth coconut sauce.
5. Once the rice is cooked, transfer it to a large bowl. Gradually stir in the coconut sauce, mixing thoroughly to ensure all grains are well coated and absorb the flavors.
6. Allow the rice to cool slightly, then spoon portions into small cups or bowls, pressing gently to shape.
7. Top each serving with slices of fresh mango, a drizzle of the remaining coconut milk, and a sprinkle of toasted sesame seeds.
8. Garnish with shredded coconut and mint leaves for a fresh touch.

Remember, patience is key, just like those moments spent with my abuela in the kitchen. Allow the rice to absorb the coconut flavors fully—it’s worth the wait!