1. Rinse the Thai sticky rice until the water runs clear and soak it for over 4 hours.
2. Mix the coconut milk, maple syrup, tapioca starch, salt, and a splash of vanilla in a small saucepan and heat until the consistency thickens.
3. Steam the rice for 30 minutes using a steamer lined with parchment paper.
4. Add all of the steamed rice into 3/4 of the sauce and mix well.
5. Plate the warm coconut rice, top with cold mango slices, pour the additional sauce left, and sprinkle toasted sesame seeds on top.
