Cook rice according to the package. Let cool and transfer to a large bowl.
In a small pot, whisk coconut milk and brown sugar. Add ginger and heat pot over medium-low until the sugar is dissolved and the mixture is warm. Pour over rice and toss. Add mango, cover and let sit for 30 minutes in the refrigerator.
When serving, top each bowl of rice with 1 tablespoon of cashews.
Variations: You certainly can use any kind of rice you prefer including the traditional sweet or glutinous rice. Or swap out the candied ginger for fresh. I also think peanuts or almonds would be lovely if you can’t get your hands on those cashews (oh, but try to – they are THAT good!)