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Place the rice in your rice cooker bowl. Add cold water and gently swish the rice with your fingers. Pour out the starchy water; repeat one or two times until the water is almost clear.
Add ⅔ cup water to the rice, put it in your rice cooker, and steam it following the guidelines that came with your appliance.
While your rice is cooking, prepare the coconut milk: Heat ⅔ cup unsweetened coconut milk, ¼ cup sugar, and 1 teaspoon salt in a small saucepan over medium heat. Once it begins to simmer, take it off the burner.
When your rice is finished, open your rice cooker and let it sit for 2 to 3 minutes with the lid open to let the steam escape.
Transfer the rice to a bowl and pour the sweetened coconut milk on top. Let the rice sit for 15 to 20 minutes, covered, to soak up the milk, and gently fold it a couple times to mix things up.
Make the coconut sauce: Combine ½ cup unsweetened coconut milk, 1 teaspoon sugar, and ½ teaspoon kosher salt in your saucepan and bring it to a simmer on medium heat.
Make a slurry with your cornstarch and water and stir it in. Once the sauce thickens, it’s finished!
Serve your sticky rice with your sliced mango and drizzle with the coconut sauce.