Rinse the soaked glutinous rice under cold water until the water runs clear. Drain well.

Place the rice in a steamer lined with cheesecloth and steam for about 25-30 minutes, or until tender.

In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until the sugar dissolves, but do not boil.

Reserve about 1/4 cup of the coconut sauce for drizzling later.

Once the rice is cooked, transfer it to a mixing bowl and pour the remaining coconut sauce over it. Mix well and let it sit for about 15 minutes to absorb the flavors.

To serve, place a portion of the sticky rice on a plate, top with sliced mango, and drizzle with reserved coconut sauce. Sprinkle with toasted sesame seeds and coconut flakes.