Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results. Drain the rice before cooking.

In a steamer basket lined with banana leaves or parchment paper, steam the soaked rice for about 30-40 minutes, or until the rice is tender and sticky.

While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, but do not let it boil. Remove from heat and set aside.

Once the rice is cooked, transfer it to a large bowl. Pour about 1 cup of the coconut milk mixture over the rice and mix well. Let it sit for about 30 minutes to allow the rice to absorb the coconut flavor.

To assemble the rolls, lay out a piece of banana leaf or parchment paper. Place a portion of the sticky rice on the leaf and flatten it into a rectangle. Add a few slices of mango on top.

Carefully roll the banana leaf or parchment paper around the rice and mango, creating a tight roll. Repeat with the remaining rice and mango slices.

Slice the rolls into bite-sized pieces and drizzle with the remaining coconut milk mixture. Garnish with toasted sesame seeds or shredded coconut before serving.