Place the rice, coconut milk, honey and vanilla into a small saucepan and bring to simmer.
Cook for eight minutes until thick and the rice cooked stirring at intervals.
Place the mango slices on a heatproof surface and dust with the icing sugar.
Using a blow-torch, caramelise the mango.
To serve, discard the vanilla pod, spoon the rice pudding onto a bowl and arrange the mango in a line across the middle of the pudding.