• Measure rice into the Instant Pot metal bowl.
• Wash and rinse rice until the water is clear. It will take several washings.
• Cook in the Instant Pot on rice setting for 12 minutes. Quick release.
• While the rice is cooking, mix together 1 can coconut milk, ½ teaspoon salt and ½ cup granulated sugar in a large microwave-safe bowl.
• Microwave on high for 2 minutes or until sugar is dissolved.
• Add 2 cups still warm cooked rice to the coconut milk mixture. Stir together. Make sure all rice is covered by the coconut milk. Cover with lid or plastic wrap.
• Let sit, covered, for at least 10 minutes or let sit in refrigerator until ready to serve (or up to 24 hours). The rice will soak up the coconut milk mixture.

Prepare the Mango:

• Cut a slice off the bottom of the mango to provide a sturdy spot for setting on a cutting board.
• Peel the mango with potato peeler.
• Slice longwise along the front of the mango, and then again along the back of the mango--missing the large pit in the center. Slice longwise along each side of the mango. Discard the large pit.
• Take each longwise mango slice and create thin slices in a crosswise direction. Set aside.

Shape the Sweet Rice and Garnish:

• Use a slotted spoon to scoop sweetened rice out of any remaining coconut milk mixture. (The rice may have absorbed all the milk mixture.)
• Scoop approximately ½ cup of the sweetened rice with a large cookie scoop or a spoon and place on a dessert plate or bowl.
• Shape the sweetened rice into a rounded, flattened shape.
• Place 3-6 slices of mango on the flattened area of rice.
• Drizzle with the coconut milk mixture. (If none remained, make more coconut milk mixture with ½ cup coconut milk and 3 Tablespoons granulated sugar dissolved in the microwave.)
• Sprinkle with finely shredded coconut.
• Sprinkle with a pinch of Maldon flake salt.
• Serve.