Rinse 1 cup of Thai sticky rice under cold water until the water runs clear. Soak in water for at least 1 hour or overnight.

Drain the sticky rice and steam in a sieve lined with cheesecloth over simmering water for about 15 minutes until translucent.

In a saucepan, combine 1 cup of full-fat coconut milk, 1/4 cup of granulated sugar, and a pinch of salt. Heat over low until sugar dissolves.

Fold steamed sticky rice into the coconut mixture and let rest for 30 minutes to absorb the flavors.

Heat 1/2 cup of remaining coconut milk with a pinch of salt and 1 tablespoon corn starch until thickened, about 3-5 minutes.

Serve the sticky rice with sliced Ataúlfo mangoes, drizzle coconut cream topping, and sprinkle with toasted sesame seeds.