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In a medium bowl, soak your glutinous rice in room temp water for 30 minutes. Then wash the rice a few times and either cook it in the rice cooker or on the stove in a pot. If using the stove, pour 1 cup of water on the glutinous rice and turn heat on high. Once bubbling, close the lid and simmer until the water has been fully absorbed (roughly 12-15 minutes).
Open a can of full fat coconut milk, and skim the top layer of coconut cream into a small bowl. Use that as a dipping sauce for the rolls later!
Pour ½ cup of the coconut milk into a sauce pan and add sugar. Stir until dissolved and coconut milk is heated thoroughly.
Once rice is fully cooked, pour hot coconut milk over the sticky rice and mix well. Leave covered for 20 minutes so the milk gets fully absorbed into the rice.
Quickly dip rice paper sheets into a shall bowl of warm water and lay flat on a large plate. Add sesame seeds, followed by mango, then sticky rice. Fold in the sides, then fold up from the bottom. Roll up completely until it is wrapped like a burrito.
Serve with the coconut cream from earlier as a creamy dipping sauce.