The night before, cover with water and soak the rice overnight.

The next day, drain the soaked rice into a sieve and place it in a steamer basket in a large pot with about two inches (2½-5 cm) of water (make sure the water does not touch the bottom of the basket). Turn the heat on to medium-low and let the water come to a simmer.

Place a well-fitting lid on the pot and steam the rice for 30 minutes, until tender. Top up water if needed.

While the rice is steaming, make the coconut syrup: In a small saucepan over medium heat, warm the coconut milk, brown sugar, and salt until the sugar melts. Set aside.

When the rice is tender, transfer it to a bowl and stir in 1 cup (8floz/240ml) of the coconut milk syrup. Let the syrup soak into the rice for 30 minutes.

Divide the sticky rice pudding into 6 individual serving bowls or plates and drizzle with the remaining coconut syrup. Garnish with the mango slices and serve immediately.

Store leftovers in an airtight container in the refrigerator for up to 3 days.