-8 hours before preparing the dessert: Rinse the glutious rice well, until the water runs clear. Soak the rice in water for at least 3 and no more than 8 hours. (Any length of time in this range will work fine.)

Toast the shaved coconut until golden brown, about 10 minutes in a 350 degree oven, stirring every few minutes to insure it cooks evenly. Remove and set aside to cool.

Place a colander in a large pot (that has a matching lid). Fill with a couple inches of water so that the water does not quite reach the bottom of the colander. Bring water to a boil and reduce to a low simmer. Meanwhile, drain the sticky rice and wrap it tightly in a piece of cheesecloth, tying the top together to seal the rice inside. Place the rice in the center of the colander and place the lid on the pot. Allow rice to steam for 20 minutes while preparing the coconut milk.

In a small sauce pan heat the coconut milk, sugar and salt until the liquid is warm to the touch. Turn off the heat. When the sticky rice has completed steaming, empty the rice into a small bowl. Pour the warmed coconut milk over the rice, stirring quickly to combine and cover the bowl with a plate or foil. Allow the rice to soak in the liquid for 10 minutes.

Divide the rice into two portions and divide between two plates. Sprinkle each with toasted coconut milk and serve with mango slices on the side.