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Begin by cooking 1 cup of Thai sweet rice according to the package instructions.
While the rice is cooking, prepare the coconut milk sauce. In a saucepan combine 1 can of coconut milk, ½ cup of sugar, and a cornstarch slurry made from 1 tablespoon of cornstarch and 2 tablespoons of water.
Heat the mixture until it thickens.
Peel the mangos and cut them into strips.
Once the rice is cooked, mix it with some of the coconut milk sauce.
Place a soy sheet onto a sushi mat. Spread the rice evenly on the soy sheet.
Place the mango strips on top of the rice.
Roll the rice and mango up until close to the edge. Use rice glue at the end to seal the roll.
Carefully cut the roll into pieces and move to a serving plate.
Drizzle with extra coconut milk sauce and sprinkle the top with sesame seeds.