Thai-style Mango with Sweet Sticky Rice

I've always loved this dessert...Mangoes are my absolute favourite and this combination with rice makes it more fulfilling.

1 cup uncooked sticky rice (or sushi rice*)

200gm (or 1 can) coconut milk

1/2 cup brown sugar**

1 mango (a sweet or juicy variety is the best combo)

Toasted sesame seeds

* The pre-cooked sushi rice has added vinegar used only for making sushi. Use plain rice for this recipe.
** (I used jagery, but white sugar can also be used - all these sugars have variations in taste and sweetness so add accordingly)

To cook the rice:

Wash the rice and soak for about 4 hours. Drain the water and steam-cook it. I used a saucepan filled with water, put a splatter screen on it, flipped a bowl of rice on top of the screen and let it steam for about 30 minutes. (Flip it once in between to ensure even cooking.)

For the sauce:

Heat the coconut milk in the microwave. It should be hot enough to dissolve the sugar. Pour this on the cooked rice and mix well. 

Peel and slice the mango and sprinkle with toasted sesame seeds. Serve the rice warm.