Before you start, make sure you have the right rice. Using regular rice would completely change the texture of this recipe. The only acceptable alternative is to use black sticky rice, which is also commonly used in various desserts typical of South East Asia.
Soak the dry sticky rice in water for about 1 hour to get rid of the excessive starch. Drain the rice and rinse it thoroughly.
Using a steamer, cook the rice over low to medium heat for about 20 minutes.
While the rice is cooking, start preparing the coconut sauce by blending coconut milk, salt and dates in a high speed blender (I used a Vitamix) until completely smooth. Replacing white sugar with dates is the key to turn this dish into a refined sugar free dessert.
Set aside 2/3 of the coconut milk & date blend (you’ll mix this to the rice itself) and use the rest to prepare the thicker coconut sauce that you’ll top your dessert with.
Place the liquid mixture for the thicker sauce in a pan over low heat and sift in the corn starch, mixing constantly to prevent lumps until the cream is thick and velvety.
When the rice is ready, transfer it into a large pan over low heat and pour the remaining 2/3 of coconut blend over it, stirring gently until the liquid is completely absorbed.
Place the sticky rice on a serving dish. Peel and slice the mangos and arrange them next to the rice. Pour the thicker sauce over the rice and sprinkle some toasted sesame seeds on top.