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Heat coconut milk, condensed milk and salt on low flame to combine. Set aside half of the mixture.
Add cornstarch to the remaining half to thicken. Turn off heat once thick.
Soak rice for at least 30 minutes.
Cook rice with 2 cups of water.
Once rice is cooked, mix in the coconut sauce you set aside. Let it sit for a few minutes to absorb.
Plate the sticky rice and mango slices.
Pour the thickened sauce over the rice and mango.
Sprinkle sesame seeds on top and serve.