Home-made with coconut milk and love.
I just googled a couple recipes to get the jist. Didn’t end up soaking my sweet rice for very long at all, perhaps less than an hour, and it turned out just fine. After fully cooking the rice with water in a rice cooker, I boiled 1/2 of a can of coconut milk with a tbsp of sugar and a pinch of salt, and mixed it into the rice. For the coconut sauce on top, I boiled the rest of the coconut milk with a couple tbsp of sugar (to taste), another pinch of salt, and about a tbsp of cornstarch (premixed with about 2 tbsp of water). Let it thicken, drizzle over your mangoes and rice, and top with some sesame seeds! Tasted just like the kind you would get at a Thai restaurant 🙂