Pour coconut milk into a large bowl. Fill empty can with water and add to coconut milk. Whisk to combine. Add rice, cover, and let sit at room temperature 8–12 hours.

Strain rice over a bowl and reserve ¾ cup of the liquid.

In a large saucepan, bring rice, sugar, salt, and reserved liquid to a simmer in saucepan over medium-high heat. Stir until sugar dissolves. Reduce heat to low, cover, and cook until liquid is absorbed, 15–25 minutes.

After, 15 minutes, uncover and scrape a spoon against bottom of pan to make sure rice isn’t sticking and all liquid is gone. If there’s still liquid, continue to cook it until the liquid is absorbed. 

Remove from heat and let sit, covered, for 15 minutes. Then, fluff the rice with a fork and separate into smaller clumps. The rice will be very sticky so it shouldn't separate into individual grains.

While rice is cooling, toast the coconut and sesame seeds. Place them on a parchment lined baking sheet in a even, spread out layer and bake in the oven at 325 degrees F for 5-10 minutes. After a few minutes of baking, give the coconut shreds and sesame seeds a little stir. You want to bake them until the coconut is slightly golden and sesame seeds are fragrant. 

Serve rice warm and top with toasted coconut, sesame seeds and fresh mango. Enjoy!