Rinse the rice really well and soak in just enough water to cover for approx 1 hour, but no longer.
Place drained rice, sugar, water, coconut cream and salt into TM bowl and cook 25 min/100°C/Reverse/speed 1.
Set aside in a seperate bowl. Keep hot if desired but this is not necessary.
WIthout cleaning, place all syrup ingredients into TM bowl and cook 7 min/100°C/speed 3. Remove from bowl and set aside.
Without cleaning the bowl, place the mango and lime juice into TM bowl and blend 30 sec/speed 8. Scrape down sides of bowl and lid and repeat if needed. It should be a silky smooth texture.
To assemble, place some of the cooked rice into each serving glass, followed by the mango puree, then lashings of the coconut syrup and garnish with the mango cubes.
Using non glutinous rice will result in quite a different texture. TIming on cooking may also vary depending on the age of your rice, how long it has been sitting on the shelf at the store or in your pantry. If you feel it needs more cooking time, just add it. It should not be mush, there should still be reasonable texture to the end product.