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Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and ½ teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
Make a sauce by combining ½ cup coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice. Sprinkle with sesame seeds.