Soak the rice in 1 cup water for 20-30 minutes (the longer, the better)
Add 1/2 cup more water, 1/2 can coconut milk, a pinch of salt, and 1 Tbsp. brown sugar. Stir well.
Bring to a gentle boil, then reduce the heat and keep cooking in the pan partially covered with a lid.
Simmer for 15 minutes, or until coconut-water has been absorbed by the rice.
Turn off the heat and keep the pan with the lid on tight. Allow to sit for 5-10 minutes.
To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 2 Tbsp. sugar (or honey like I did), stirring to dissolve.
When ready to serve, prepare the mango by slicing it open (it's up to you if you like the mango diced or sliced). Place the warm rice in a little bowl (you could also use your hands to shape it) press it and then upend it on the serving plate. Add the mango on top or on the side, like I did. Drizzle lots of the sweet coconut sauce over. Garnish with fresh mint (optional) and serve.