Rinse the sticky rice under cold water until the water runs clear.

In a saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.

While the rice cooks, whisk together coconut milk, sugar, and salt in a small bowl.

When the rice is done, remove the pot from heat and pour the coconut sauce over it. Gently fold the sauce into the rice until evenly coated.

Let the mixture sit covered for 5 minutes to allow flavors to meld.

Arrange the sticky rice on a serving platter, top with sliced mango, sprinkle toasted sesame seeds, and garnish with mint leaves.