Coconut Mango Pudding

Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding.

Combine sugar, cornstarch and salt in a medium saucepan (non-aluminum). Add eggs and coconut milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes.

If lumps start to form, turn heat to low and whisk vigorously until smooth. Remove from heat. Stir in vanilla. Gently mix reserved mango into pudding.

Chill the pudding. First, pour into small custard cups or decorative bowl. Then cover and refrigerate until cool.

Decorate with toasted coconut or extra mango before serving, if desired.