In a saucepan, bring 2 cups of water to a boil. Add the rolled oats and reduce heat to medium. Cook for about 10 minutes, stirring occasionally, until thick and creamy.

Stir in honey to your desired sweetness, then add 1/2 cup coconut milk. Simmer on low for 1 more minute, then remove from heat.

In a separate pan, combine 1 cup coconut milk and sweetener. Bring to a boil, then reduce to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens. Remove from heat.

Transfer the oatmeal into a bowl and gently press it into shape. Use a chopstick to loosen the edges if needed. Flip the bowl onto a plate to create a molded shape.

Arrange mangoes around the oatmeal, then drizzle generously with the coconut sauce. Finish with a sprinkle of sesame seeds for a nutty crunch.