In a pot over medium-high heat, cook the vegetables in the oil until golden, about 10 minutes. Add the tomato, cilantro, rice and spices. Mix well and cook for another 2 minutes while stirring.
Pour in the boiling water and lime juice. Season with salt. Mix well. Simmer, uncovered, until the rice is beginning to look plump, about 5 minutes. While there is still water in the pot, stir in the mango and coconut milk.
Cover and cook over low heat for 15 minutes. Turn off the heat, leaving the pot on the burner for 15 to 20 minutes to allow the rice to continue to cook gently.