Place the rice, Kingfisher Coconut Milk, milk, zest, sugar and vanilla in a saucepan over a medium heat and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. When the rice is cooked, remove from the heat and leave to cool with the lid on.
When the mixture is cold, stir in the cream. Pour into a serving bowl or jar, top with mango and a sprinkling of brown sugar and serve with a washed mint leaf on top.