Soak the sticky rice for at least 1 hour. Drain, then steam on a cheesecloth for 15 minutes. Do not over-steam; the rice should not be mushy.

In a saucepan over low heat, combine the coconut cream, sugar, and salt. Stir just until the sugar dissolves—do not let it boil. Set aside.

When the sticky rice is done steaming, work quickly while it's still hot. Pour the coconut mixture over the rice and mix well. Cover and let it rest for about 5 minutes.

After resting, stir the rice to make sure it's evenly coated (otherwise, the bottom may get soggy). It's ready to serve. Shape the mango slices into roses as shown in the picture.

To make mango roses, slice the mango thinly. Arrange the slices in a circle, overlapping each piece, until you complete the outer ring. Then, continue layering the inner circles to form a rose shape.