Wash and soak the glutionous rice for 3 hours or overnight. Drain. Steam the rice accordingly till it swells and glistens.
While the rice is cooking, heat a pot with the
coconut milk, salt and sugar. Stir gently till the sugar has dissolved. When the rice is cooked, slowly pour the coconut milk mixture over the rice and mix. Do not pour everything in at once, you might not need all of the coconut milk either. Set it aside and let it cool a bit.
Peel and cut the mango in large pieces as much as you can. Dispose the hard stone in the middle.
Pat the rice into a mould and pat it down on a plate. Pour some of the coconut milk over the rice. Arrange the mango flesh beside it.