Easy, delicious, and simple to make sweet mango dessert with rice.
Cook the sushi rice. When cool enough, use a half cup rice per serving and form a firmly pressed cake that will fit your dish or plate. I made a round one, but make it how you like.
Cut the cheeks off the mangoes, peel, and slice thinly. Place a sliced cheek on top of the rice cake.
In a saucepan, whisk together the coconut milk and sugar. Cook over medium heat until almost boiling.
Spoon over the mango and rice and sprinkle with sesame seeds.