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In a medium saucepan Rinse rice 2-3 times with water. Drain and add 2 ½ cups of water. Bring to boil for 1 minute and down to a simmer. Cover and simmer for 15-18 minutes. Turn off heat and keep lid on for another 10 minutes.
Warm coconut milk in small saucepan and dissolve sugar. Pour half of the coconut milk into the sticky rice and mix it.
Heat up remaining coconut milk and mix in a cornstarch slurry. Cook on low heat for 1-2 minutes until sauce thickens. Cool in refrigerator for 15 minutes before serving.
Peel and slice mangoes, serve with sticky rice, pour coconut sauce and sprinkle with sesame seeds.