Begin by rinsing the rice under cold water until the water runs clear. In a pot, combine the rice with water and a pinch of salt. Bring it to a boil, then reduce to low and simmer for about 15-20 minutes.

In a large mixing bowl, combine the warm cooked rice with coconut milk, sugar, vanilla extract, and a pinch of salt. Stir gently until well incorporated.

Pour the mixture into a container, smoothing the top and cover with plastic wrap. Chill in the refrigerator for about 1 hour.

While the pudding is chilling, peel and dice the ripe mango into small cubes.

After an hour, remove the pudding from the fridge and spoon into serving bowls. Top generously with diced mango.

Garnish with fresh mint leaves or honey if desired for an extra flair.