Coconut Mango Pudding

Directions

1. 1
   Blend 1 1/2 cups mango in blender. Reserve remaining 1/2 cup.
2. 2
   Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
3. 3
   Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
4. 4
   Gently stir blended mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut & reserved mango before serving -- or just eat them remaining 1/2 cup of mango by your bad self.