Rinse 200 grams of sticky rice (also known as glutinous rice) in water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
Drain the soaked rice and steam it in a steamer or a rice cooker for 20-25 minutes until it's cooked and sticky.
In a saucepan, heat 200 ml of coconut milk with 100 grams of sugar and a pinch of salt. Stir until the sugar dissolves completely.
Pour the warm coconut milk mixture over the cooked sticky rice and mix well. Let it sit for 30 minutes to absorb the coconut milk.
In another saucepan, heat 100 ml of coconut milk with 50 grams of sugar and 1 teaspoon of cornstarch. Stir until it thickens to make the coconut sauce.
Peel and slice 2 ripe mangoes into thin wedges.
To serve, place a portion of the sticky rice on a plate, arrange the mango slices on top or beside the rice, and drizzle the coconut sauce over the mango and rice.