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In a large, fine-meshed sieve, rinse the rice well under running cold water until the water runs clear. Fill a large pot with cold water and place the sieve over the pot, so that the rice is submerged in water. Soak for at least one hour, preferably three hours or overnight.
Drain the soaking water and add fresh water to the pot (filled about ⅓-½ full). Bring to a boil, and place the sieve with the rice over the pot of simmering water. Make sure that the sieve doesn't touch the water. Cover the sieve with a kitchen towel and a lid and steam for 30-50 minutes, or until tender.
In a pan mix together 1 cup coconut milk, ¼ cup sweetener of choice, and ⅓ teaspoon sea salt. Bring the mixture to a boil and stir to dissolve the sugar. Turn off the heat and stir in the steamed rice. Cover the pan. Set aside for about 45-60 minutes.
To a pan add ½ cup coconut milk, 1 ½ tablespoon sweetener of choice, a pinch of sea salt, and the cornstarch. Bring the sauce to a boil and let simmer over medium heat for about one minute until thickened.
Finally, place about ⅓ cup of the sticky rice on each dessert plate. Arrange the mango slices beside the rice. Pour some sauce over the rice and sprinkle with sesame seeds or coconut flakes.