Mangos and coconut milk are meant for each other, and sticky rice is the icing on the cake. Try to get yellow-skinned "Manila" mangos if you can—the flavor is stronger and more acidic than the green and red-skinned South American varieties.
1 cup sticky rice
1 can coconut milk, separated into: 1 cup coconut milk and 1/4 cup coconut cream
1/2 cup sugar
1/2 tsp salt
1-2 large ripe mangos, peeled and sliced
Soak the sticky rice for several hours, then place in a bamboo steamer over a wok of boiling water until translucent and dry. A large stock pot with a bowl inside can be used as a substitute if the normal bamboo steamer is not available. Sticky rice is very hard and requires a lot of water to cook, so don’t let the steamer run dry.
Heat the coconut milk, sugar and salt in a saucepan over low heat until sugar just dissolves. Pour about half of the mixture over the cooked sticky rice and mix well. Add coconut cream to the remaining mixture and heat to a boil, then cook 5 to 10 minutes until thickened. Allow to cool. Place the rice in a serving bowl, top with sliced mango and drizzle with the coconut cream mixture. Serve at room temperature.