In a bowl, add the oats, and fill with enough water to submerge the oats. Let them soak for 7-8 minutes.
In the meantime, combine coconut milk, sugar and one teaspoon of salt in a pot. Keeping it on medium heat, cook it until the mixture begins to bubble. Reserve 100ml of the mixture in a cup for later.
Add the oats and cook on medium heat until the porridge reaches a very thick consistency while stirring occasionally. In the meantime, peel and slice the mangos by holding the knife at a sharp angle. Place both on the designated plates.
In a small pot, heat up the reserved coconut syrup and make a slurry by combining the rice flour with a tablespoon of water. Reduce the heat to low, add the slurry with the remaining salt, and whisk until the mixture is quite thick. Pour it over the rice and the mango slices.
Sprinkle over a tablespoon of sesame seeds and crispy mung beans each.
