Rinse the Thai sticky rice under cold water for about 3–4 times until the water runs clear. Soak in cold water for at least 1 hour or overnight. After soaking, drain the rice and steam it in a sieve over simmering water for approximately 15 minutes until tender.

In a small pot, combine 1 cup of full-fat coconut milk with 6 tablespoons of granulated sugar and 1/4 teaspoon of salt. Gently heat until the sugar dissolves and keep warm.

Once the sticky rice is fully cooked, transfer it to a mixing bowl and fold in the warm coconut mixture. Cover with a kitchen towel and let sit for about 30 minutes.

In a saucepan, heat the remaining 3/4 cup of coconut milk with 1/4 teaspoon of salt until it simmers. Add 1 tablespoon of corn starch slowly, whisking until thickened, about 3-5 minutes.

Serve by layering the sticky rice on a plate, arranging sliced Ataúlfo mangoes on top, drizzling with thickened coconut cream, and sprinkling toasted sesame seeds before enjoying.