Rinse rice well, place into a microwave safe bowl, cover with 1¾ cups of warm water and allow to soak for one hour.
Cover the bowl and microwave on high for 3 minutes, stir well and microwave for another 3 minutes.
The water should be absorbed and the rice is translucent, otherwise, microwave for another 3 minutes.
Meanwhile, mix together the coconut milk, sugar and salt in large bowl.
Place the cooked rice into the bowl and stir to mix through the coconut milk mixture. Set aside to absorb for 30 minutes.
Meanwhile, make the sauce. Place the coconut milk, sugar and salt into a small saucepan. Bring to the boil. Dissolve the cornflour in a little water, add to the sauce and simmer until thickened.
To serve, tightly pack the rice into a small round bowl and invert into a serving bowl.
Place the sliced mango on the side and drizzle with the sauce.