Mango w/ Sticky Rice topped w/ Ice Cream

3-4 ripe mangoes, chilled
3 cups cooked Asian sticky rice
1 cup coconut milk
4 tablespoons sugar
1/4 teaspoon salt
Breyers French vanilla ice cream

Rinse mangoes and chill them whole. Peel and slice mangoes just before serving to keep the fresh sweet taste. In a saucepan combine sticky rice and coconut milk and cook on medium heat for five minutes, or until thick. Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered for two minutes. Serve warm on a platter with French vanilla icecream topped with the chilled mango slices.