Wash the rice until the water runs clear, then cover the rice with water and let it steep for at least four hours.
Drain the water from the rice. Cover the rice with the water (according to the recipe) and simmer at a low temperature for 15 minutes. Remove the rice from the stove, place a cloth between the pot and the lid and let the rice stand for 20 minutes.
In the meantime, heat the coconut milk and dissolve the sugar in it. Then fold the mixture into the rice. Cover the rice with a cloth and let it cool down.
Mix the coconut milk with the cornstarch and warm up, add the sugar until it has completely dissolved and let the sauce cool down.
Peel the mango and cut into strips or pieces as you like.
Arrange the rice on the plate (I use a mold for this), place the mango next to it and pour the coconut sauce over it. Finally sprinkle with the toasted sesame seeds.
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