1) Prep rice by soaking in water overnight.
2) Cook rice (as usual) in 1/2 cup coconut milk, 1/2 cup water, and 1/4 cup sugar
3) It should be fairly dry when finished cooking without any liquid in the pot.
4) For the sauce: Boil the rest of the coconut milk with remaining sugar. Boil until it reaches a thick syrupy consistency.
5) Arrange the mango slices over the coconut rice, and dribble sauce over the top.