2 ripe Champagne or Ataúlfo mangoes, cut into slices
1tbsptoasted sesame seeds
Rinse the sticky rice according to package instruction. This removes the excess starch and prevents the rice from becoming gummy.
Place the rinsed rice in a heatproof glass or stainless steel bowl that fits inside the inner pot of the Instant Pot. Add 3/4 cup cold water to the bowl to cover the rice.
Pour 1 cup of water into the Instant Pot.
Place the bowl with the rice over the steamer rack or trivet. Carefully lower the steamer rack into the Instant Pot.
Lock the lid and Pressure Cook on high pressure for 12 minutes. Let the pressure release naturally for 8 minutes.
Manually release any remaining pressure and carefully remove the lid. Open the Instant Pot and use oven mitts to remove the steamer rack. Set aside the sticky rice.
While the rice is cooking, make the coconut sauce. In a small sauce pan, combine the coconut cream, palm sugar, bruised makrut lime leaves, and salt.
Set the pot over medium heat and bring the mixture to a boil. Reduce the heat to a simmer, stir occasionally, and let everything cook until the sugar has dissolved and cream slightly thickened, about 12 minutes. Remove and discard the lime leaves.
Divide the sticky rice and sliced mango among individual plates. Drizzle the warm coconut cream over the rice and garnish with the toasted sesame seeds. Serve immediately.
Keep the coconut sauce covered at room temperature for up to 2 hours. If you're not using it right away, transfer the coconut sauce to an airtight, lidded container and store it in the fridge for up to 72 hours.