It a fairly simple dish, and one I used to eat often when I lived on an island. It's sweet, savoury, creamy and satisfying. To make this, I prepared jasmine rice and added: coconut milk, toasted coconut flakes, coconut sugar, salt and Thai basil. I used only coconut milk, instead of water, to cook the rice and it was a bit too rich. It would probably be better 50:50 water and rice. Also, I used coconut sugar to give it a rich caramel flavour; again, a bit too rich. Plain white sugar would be perfect.
While the rice is cooking, chunk the mango.
When the rice is finished cooking, allow it to cool slightly and serve with the mango chunks. Garnish with Thai basil. It's a delightful licoricey complement to the tropical flavours.