Rinse the klebreis thoroughly under cold water until the water runs clear. Soak the rice in a bowl of water for at least 1 hour, or overnight for best results. Once soaked, drain and transfer the rice into a steamer lined with cheesecloth. Steam for 20-25 minutes until the rice is sticky and soft, gently fluffing it with a fork to prevent clumping.

In a saucepan over low heat, gently warm the full-fat coconut milk, stirring occasionally. Add sugar and salt, mixing until fully dissolved—do not allow the mixture to boil. Once combined, remove from heat and set aside.

Once the sticky rice is steamed, transfer it to a large mixing bowl while it is still warm. Pour in half of the prepared coconut sauce and gently stir to combine. Cover the bowl with a clean kitchen towel and let it sit for about 10 minutes.

Heat a non-stick skillet over medium heat, add diced mango along with brown sugar, sautéing until the mango pieces start to caramelize and soften, about 3-4 minutes. Stir in the lime zest and juice, folding it into the mixture before adding fresh mint leaves.

Scoop a generous portion of the sticky rice onto a warm plate, top with the caramelized mango mixture, and drizzle the remaining coconut sauce over everything. Garnish with extra mint leaves or fresh lime zest.