To make crunch topping, preheat
oven to 300º.
Add all crunch ingredients into a
small bowl; stir until coated.
Place on a foil-lined baking sheet and
bake until golden and crisp, about 10-15
minutes. Remove from oven and let
cool.
For sauce, in a small saucepan over
low heat, add milk, mango and sugar. Stir
occasionally until mixture is warm and
sugar has dissolved, about 10 minutes.
Remove from heat and stir in vanilla
and lime zest. Cover and set aside.
For rice, in a medium saucepan over
medium-low heat, add milk, sugar and
finely chopped mango. Stir occasionally
until sugar dissolves and comes to a
simmer, about 5-7 minutes.
Reduce heat to low and add rice.
Cover and cook until liquid is absorbed
by rice, about 40-45 minutes. Divide
rice among 6 ramekins.
To serve, invert warm rice onto a
small plate. Spoon sauce around rice
and sprinkle with crunch topping.