In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to 1 hour.

*Drain rice well in a sieve. Add 1/2 cup of sugar, 1 tsp of salt and ground coconut with rice (mixed well). In a steamer steam the rice mix, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

In a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

*Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 10 to 15 minutes, or until coconut-milk mixture is absorbed.

While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool. Then add cream and thicken slightly.

Serve sticky rice on dessert dish. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.