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If you are making the rice more than 6 hours ahead, keep it in the fridge especially during hot weather, but allow time before serving for it to warm to room temperature.
Soak rice in 2 cups water for 6 hours or overnight. Strain rice and place in a saucepan and add extra 11⁄2 cups of water, bring to the boil. Lower heat, cover saucepan and simmer rice for 15 minutes or until all liquid is absorbed and rice is tender. Skim 1/3 cup of thick coconut cream from the top of coconut milk. Mix cream with 2 tablespoons of sugar and set aside. Dissolve extra 1/3 cup sugar and salt in remaining coconut milk, pour over warm rice and stand for 30 minutes. Slice each mango in half lengthwise along the stone to yield two thick slices. Score each slice, cutting through the flesh but not to the skin. Push up skin to separate wedges and arrange each mango slice on a plate with 3-4 spoonful’s of the rice. Top with reserved sweetened coconut cream and garnish.