Rinse rice under cold water until water runs clear. Drain.

In a medium saucepan, combine rice, coconut milk, sugar, and salt. Stir well.

Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.

Reduce heat to low, partially cover, and cook until rice is tender and the mixture thickens, about 20–25 minutes, stirring occasionally.

Remove from heat and stir in vanilla extract. Let cool slightly.

Dice ripe mango and fold half into the warm rice pudding.

Serve pudding in bowls, topped with remaining mango cubes and toasted coconut flakes.

Optional: garnish with mint leaves or lime zest for added freshness.

Enjoy warm, or refrigerate for 1–2 hours and serve chilled.