Soak rice in water for 15 minutes. Drain well, discard water 

Bring the coconut milk to a boil over high heat. Add sugar and salt cook stirring constantly until fully combined and starts to slightly thicken, 2-5 minutes

Add in rice, turn heat down to low. Cook for 20-30 minutes until all coconut milk is absorbed, stirring occasionally

Once rice is done, remove from heat, fold in fresh mango before placing into baking dish

Butter baking dish

Pour rice mixture into 9x13 baking dish 

In a large saucepan bring coconut milk to a boil over high heat, once boiling reduce heat to a simmer. Cook for 20-30 minutes stirring occasionally

Add in shredded coconut and salt, cook over medium-high heat stirring constantly until completely caramelized, about 10 minutes. Watch the mixture carefully

Strain the mixture through a fine mesh strainer into a bowl. Then spoon over the top on the rice mixture

Bake the rice mixture until firm to the touch and no longer jiggly in the center, about 1 hour

Remove from oven, let cool to room temperature on a wire rack, about 30 minutes