Steps

1. In a saucepan, bring the coconut milk to a simmer over medium heat.
2. Add the saffron threads and let them infuse the milk for 5 minutes.
3. Stir in the Arborio rice, sugar, vanilla extract, and salt.
4. Cook the rice pudding on low heat, stirring occasionally, for about 20-25 minutes or until the rice is creamy and cooked through.
5. Remove from heat and let it cool slightly.
6. Fold in the diced mango and toasted coconut flakes.
7. Serve the rice pudding warm or chilled, garnished with extra mango slices and coconut flakes.