1.Beat cream, coconut cream and sugar in small bowl with electric mixer until soft peaks form.
2.Place rice in large bowl and fold in cream mixture. Cover; refrigerate while preparing mango.
3.Blend or process three-quarters of the mango until smooth; slice remaining mango into thin strips.
4.Divide rice mixture and mango puree, in alternate layers, among six glasses. Top with mango strips and coconut.
You will need to cook about 1 cup of medium-grain white rice for this recipe.Note