Heat olive oil in a large saucepan over medium-high heat.

Add rice to the saucepan and stir to coat with the heated oil.

Pour in coconut milk, water, and salt into the saucepan; bring the mixture to a boil.

Gently stir in the cubed mango.

Cover the saucepan tightly, reduce heat to low, and simmer for approximately 20 minutes or until the liquid is fully absorbed.

Remove the saucepan from the heat and fluff the rice gently with a fork.

Place a clean, dry dish towel over the pan, cover with the lid, and let it steam for 5 minutes before serving.