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Rinse the rice under cool water.
Heat up the oil over medium heat in a large soup pot.
Add the shallots and saute until they start to brown in some spots, about 3 minutes.
Add the ginger and saute for 30 seconds until everything smells choice.
Add the rice and keep stirring until the rice starts to smell slightly toasted, about 2 minutes.
Add the coconut milk, broth, salt, and cayenne pepper and bring to a simmer.
Give the pot a quick stir, cover it, and reduce the heat to low.
Keep it at a very gentle simmer and leave it alone until the rice is tender and has absorbed nearly all the liquid, about 40 minutes.
If your rice isn't done by the time you run out of liquid, just add a little more broth or water.
While the rice is cooking, chop up the mango into bite size pieces.
When the rice is tender, fold in the beans, lime zest, lime juice, and mango.
Let this all cool together for another minute or two so that everything is warmed up.
Serve warm topped with cilantro or green onions.