Combine olive oil, rice wine (or red wine) vinegar, soy sauce, cloves, salt and pepper in a small bowl and mix well.

Pound the flank steak to 1/2 inch thickness. Make a few shallow (1/8 inch) slices against the grain of the meat. Place in a shallow bowl or gallon ziplock bag and pour marinade over the meat. Seal and refrigerate for 1-3 hours.

In a small pot over medium heat, stir rice and coconut milk together. Simmer, stirring regularly until the rice has absorbed the coconut milk, about 5 minutes. Let rice cool.

Pat the meat dry and bring to room temperature. Arrange basil leaves on the meat leaving a one inch border all around and top with mango slices.

Place a thin layer of rice on top of the mango. Gently roll the steak as tightly as you can to make a roll. Tie with kitchen twine.

Prepare grill to medium. Cook on each side 5-7 minutes for medium rare, use an instant read thermometer to ensure beef is cooked through.