Bring rice and water to a boil in a large pot. Reduce heat to low and cover. Cook for 20 minutes.
Combine milk, sugar, vanilla, salt, and zest over low heat in a large pot. Stir occasionally until sugar is dissolved, about 5 minutes. Add ginger, cardamom, and cinnamon and mix thoroughly. Add cooked rice and cook until the mixture is thick and rice has absorbed most of the coconut milk, about 20 minutes.
Place 1 cup of rice pudding into serving vessel and top with 1 ounce of mango chunks. Garnish with 1 teaspoon of mint. Serve or hold cold.
Recipe provided by The Humane Society of the United States.