Rinse the rice thoroughly. Place the rice in a pan with the coconut cream, maple syrup, and water. Bring to the boil. Reduce to simmer, cover the pan and cook for 40 - 45 minutes until most of the liquid is absorbed and the rice is cooked.
Remove from the heat and transfer the rice to a flat dish. Sprinkle the lime juice through the rice and fold it through. Fan the rice to speed up the cooling process.
Cut the sides of each mango and each cheek into 2 pieces. Place under the grill and grill for approx 3 - 5 minutes.
Serve the mango over the coconut rice.
Note: Experts are now reevaluating the GI of sushi rice, once believed to have a lower GI than most rice. While the jury is still out on this issue, eat in moderation and try where possible to use the wholegrain product.
Makes 6 servings