Bring coconut milk, rice, salt, cardamom pod and ¼ cup of water to a simmer in heavy large saucepan over medium-high heat. Reduce heat and cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove pudding from heat and discard cardamom pod and vanilla bean. Divide pudding evenly among small bowls. Serve warm with chilled chopped mango.
Recipe by Cooks and Kid at https://cooksandkid.com/coconut-rice-pudding-with-mango/