In a large bowl put in the sticky rice and pour cold water over the top until it is ½ inch over the top of the rice, let soak for 3 hours, up to overnight.

In another bowl, add the coconut milk, sugar and salt and stir until the sugar is dissolved. You could slightly warm up the mixture to dissolve the sugar quicker, just remember to let coconut syrup cool before you add it to the rice, unless you are serving it warm.

Steam the sticky rice for 10 minutes, flip the rice over and steam another 10 minutes. Turn off the heat and transfer the rice to a large bowl.

Adding a little syrup at a time, use a rubber spatula to "cut" the syrup into the sticky rice, using a cutting motion (similar to adding sushi vinegar to sushi rice). Keep repeating until you have mixed in ¾ of the syrup. Reserve the rest of the syrup for drizzling over the top of the mangos.
Let site for 30 minutes.

Peel the mangos and then slice the mangos so there's 2 fat lengths and 2 skinny lengths, as the seed is large and flat you cut the larger pieces off the 2 sides, then cut off the 2 short side pieces.
cut the mango into equal slices and place on top of the sticky rice, now pour the remaining syrup over the mangos and sticky rice and serve.