Wash and roughly chop the vanilla grass leaves. Then pop them in blender with the sugar, salt and the coconut milk & blitz for 2-3 until minutes to reduce the leaves to tiny fibres.

Strain the jade green mixture through a sieve to remove all traces of the leaves, pushing down with the back of a spoon to squeeze out the last juice out of them.

Pour 1/3 of this scented coconut milk into a medium saucepan with the rice and gentley bring to a simmer, stirring constantly until nearly all the milk has been absorbed. Keep adding ladlefuls of the remaining coconut milk, little by little, stirring all the time until all the milk has been fully absorbed. Continue simmering for 10 more minutes or so until the rice is tender.

Serve in 4 small bowls topped with slivers of fresh mango.