Cook the Jasmine rice according to package instructions.
While rice is cooking, on a large cutting board, chop the portabello mushroom, red bell pepper, mango, and bok choy into chunks.
In a small bowl whisk together the sesame oil, olive oil, honey, grated ginger, and red pepper flakes. Pour over the chopped veggies and mango ans stir until evenly coated in a large bowl. Set aside.
In a food processor or blender, puree the coconut milk, mango, water, lime juice, lime zest and cayenne pepper. Once pureed, place in a small sauce pan and cook on low heat to keep warm.
Place your oven rack on the upper third level and preheat oven to 450 degrees.
Spray a large broiler pan or baking sheet with cooking spray. Place the veggies and mangos on the sheet in an even layer.
Bake for 5 minutes and then take out and stir. Turn the broiler on and broil for 2-3 minutes. Be sure to watch your pan carefully, as to not burn them.
Combine desired amount of rice, veggies, and sauce together and serve immediately.