Wash rice until water runs clear. Measure rice and transfer to rice cooker.
Pour in equal amount of water. Cook until done, about 15 minutes.
Form rice into small mounds using a rice former or a damp teacup.
Arrange in large serving platter. Garnish with mangoes on the side.
Combine cream and condensed milk. Mix well. Top rice with sauce.
Garnish with a generous sprinkling of muscovado sugar, toasted sesame seeds and toasted coconut.