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First, make the Thai sticky rice. Rinse the sticky rice until the water runs clear, then soak in water for at least 4 hours, or up to overnight.
Then place the sticky rice into the bamboo steamer basket on top of an aluminum pot filled with boiling water. Steam the sticky rice until the rice grains are soft and translucent (approximately 40 minutes).
While the rice is steaming, mix the coconut milk, salt, and sugar over medium heat until the sugar and salt are dissolved and the mixture is smooth.
Once the sticky rice is done, add the sweetened coconut milk sauce and mix together with the rice. Cover the rice and allow to sit for 20 minutes until the coconut milk has been absorbed into the rice.
Make the thickened coconut sauce by combining the coconut milk, sugar, salt, and rice flour (or cornstarch) in a small pan over medium heat. Stir and allow to cook until the mixture becomes slightly thick but still pourable.
Place a scoop of coconut-flavored sticky rice on a plate. Slice a ripe mango and arrange half of it next to the sticky rice.
Spoon the thickened coconut sauce on top and sprinkle with crispy mung beans (or toasted sesame seeds). Enjoy!