Add the rice and proceed to coat the rice in the melted coconut oil and stir.
Pour in the can of full fat coconut milk and add the cardamom and pink salt. Give everything a quick stir so everything is thoroughly combined.
Now add the water, start by using only half a cup at first then bring the pan to the boil.
Reduce the heat to low, cover pot and allow to simmer for 45 minutes (approx)
Throughout the stated time frame, keep an eye on the texture of the rice, it shouldn’t be too soft nor too hard. If the liquid is evaporating and the rice is still hard use the remainder of the water. Check the rice periodically as it can burn/stick quite quickly. Don’t forget to use a fork to check the rice. It should be nice and fluffy.
Once cooked remove the pot from the stove, mix in the mango and serve accordingly.