Prepare rice according to package directions using 1 1/2 cups water, 1 cup coconut milk and 1 1/2 tablespoons brown sugar rather than 4 cups water.

In separate small saucepan over medium heat, bring remaining coconut milk and brown sugar to boil. Cook, stirring often, 8-10 minutes, or until thickened and syrupy.

Divide rice among four serving bowls. Arrange mango slices over top; drizzle with coconut milk syrup. Garnish with black sesame seeds and mint.