Rinse the sticky rice in cold water until the water runs clear. Then, place the rice in a bowl and cover it with water. Allow it to soak for at least 4 hours or overnight.

Drain the soaked sticky rice and transfer it to a steamer basket lined with cheesecloth or a steamer lined with banana leaves (if available). Steam the rice over medium heat for about 20-25 minutes or until it becomes tender and cooked through.

In a small saucepan, combine the coconut milk, granulated sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and set aside.

Transfer the cooked sticky rice to a mixing bowl and pour half of the prepared coconut sauce over it. Gently fold the rice and sauce together until the rice is evenly coated. Let it sit for 5 minutes to absorb the flavors.

Peel the ripe mangoes and cut them into thin slices or bite-sized pieces, chop strawberries too. 

Divide the mango sticky rice into serving bowls or plates. Add some small chopped pieces of mango and strawberries. Top each portion with the sliced mangoes. Drizzle the remaining coconut sauce over the mangoes and sticky rice. You can sprinkle some toasted sesame seeds on top for garnish, if desired.