Whisk together coconut milk and whole milk and nutmeg.
In a sauce pan, melt butter add rice and sauté for 2 to 3 minutes, on low heat, make sure not to brown the rice. Pour in milk mixture and stir. Cover and cook until most liquid is absorbed, about 20 minutes.
Stir in sugar, vanilla and salt. Remove from heat. Pour into bowl. Let cool slightly. Can eat warm or top with plastic wrap. Refrigerate.
In a small bowl, add mango, salt, cinnamon and cayenne. Remove plastic wrap from rice and top with fruit. Serve