Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water overnight.

Drain the soaked rice. Place it in a cheesecloth-lined steamer basket, and steam over simmering water for about 25-30 minutes until the rice is tender and translucent.

While the rice is steaming, heat 1 cup of coconut milk in a saucepan over medium heat. Add 1/2 cup sugar and 1/8 tsp salt, stirring until dissolved. Remove from heat.

Immediately after the sticky rice is cooked and still hot, transfer it to a large bowl.

Gradually pour the warm coconut milk mixture over the hot rice, stirring gently to ensure all the rice is evenly coated.

Cover the bowl with a tight lid, towel or aluminium foil and let the rice sit for about 20-30 minutes. During this time, the rice will absorb the coconut milk, becoming rich and flavourful.

In a small saucepan, heat 1 cup of coconut milk over medium heat.

Add 1/8 tsp salt, stirring until dissolved.

If you prefer a thicker sauce, dissolve 1 tsp of rice flour or cornstarch in 1 tbsp cold water and add to the sauce. Stir until the sauce thickens slightly. Remove from heat.

Rinse the mung beans thoroughly under cold water.

Place them in a bowl and cover with water. Let them soak for about 2 hours. This will soften the beans and help them cook faster.

After soaking, drain the mung beans and rinse them under cold water.

Bring a pot of water to a boil. Add a pinch of salt if desired.

Add the mung beans to the boiling water and cook until they are soft but still hold their shape. The beans should be tender but not mushy.

Once cooked, drain the beans and spread them out on a clean kitchen towel or paper towel to remove excess moisture.

Heat a small amount of oil in a pan over medium heat.

Add the cooked mung beans and fry them until they are crispy and golden brown. This step is optional but adds a delightful crunch to the sticky rice.

Once fried, remove the beans from the pan and place them on paper towels to drain any excess oil.

Let the mung beans cool completely. Once cooled, they can be stored in an airtight container until ready to use.

When serving the mango sticky rice, sprinkle the prepared mung beans over the top of the sticky rice for added texture and flavour.

Place a portion of the sticky rice on a serving plate.

Arrange slices of ripe mango alongside the sticky rice.

Drizzle with the coconut sauce.

Garnish with toasted sesame seeds or mung beans if desired.