Prepare jasmine rice according to package directions.

In a medium saucepan, combine coconut milk, sugar, and salt.

In a small bowl, dilute cornstarch with water.

Add the cornstarch mixture to the coconut milk mixture.

Bring the mixture to a boil over medium heat, stirring constantly.

Reduce heat and boil gently for 1 minute, stirring constantly, until thickened.

Remove from heat and stir in the cooked rice and diced mango.

Serve warm or chilled.