Place the rice in a large bowl and rinse several times in cold water until the water in the bowl is clear. When thoroughly rinsed cover the rice in cold water, about 1-inch of water above the rice. Cover the bowl and allow to soak for at least 4 hours up to 12 hours.
Drain the rice and transfer to a medium saucepan with 2 cups of water. Bring to a boil over medium-high heat then reduce heat to medium-low and partially cover with a lid. Cook, without stirring, until the water has been absorbed, about 10 minutes (you can tilt the pan to check if the water is gone).
Take the pot off the heat, Fully cover the pot with the lid and allow to sit for 15 minutes.
In a separate small saucepan add the coconut milk, salt, and honey. Cook over medium heat, stirring often, until heated through (do not boil).
In a large mixing bowl stir together the rice and all but 1/4 cup of the coconut milk mixture until thoroughly combined. Let sit until the rice has absorbed the coconut milk, about 10 minutes.
Serve the rice topped with the diced mango and drizzled with the remaining 1/4 cup coconut milk mixture.
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