Coconut Sticky Rice with Mango

I've found one shop with quality mangoes that are ridiculously expensive. But I splurge once in a while because they're my favorite fruit. To stretch them, I make this dish. Otherwise I prefer to eat them plain and fresh.
Summer 2023: Doubled the pouring sauce to finish the leftover coconut milk. Fed 8 generously.

• 
  2 ripe mangoes
  
• 2 rice cups of sticky rice (aka glutinous rice)
• 1 c/8oz/250 ml thick coconut milk
• 1/3 c sugar (reduced from 1/2 c)
• 1/4 t salt
• 1/2 T sesame seeds (white or black)
• Sauce: 1/4 c thin coconut milk, 1 T sugar, pinch of salt

1. Do ahead: Soak the rice for 3 hours or overnight.
2. Cook the rice in a rice cooker, using ratio from package.
3. Mix the thick coconut milk, sugar and salt. 
4. When the rice is done, transfer it to a bowl and while it is hot add the coconut mixture. Combine thoroughly. Leave it to rest for 30-50 min so the rice can absorb the liquid.
5. Mix the sauce ingredients and set aside.
6. Peel the mangoes and slice thinly. Scoop rice into bowl/plate, top with mango and drizzle with sauce. Sprinkle with sesame seeds.