1) Combine coconut rice, milk, ginger and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer 3 minutes, until thick. Remove from heat and stir in mango.
2) Garnish with mint, if desired.
For the coconut rice:
1) In a small skillet, toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes.
2) To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes.
Stir in toasted coconut.