Coconut Mango Pudding - cooking recipe

Ingredients

2 cups mangoes, canned
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon cornstarch
1 pinch salt
3 eggs
13 1/2 ounces coconut milk

Preparation

Blend 1 1/2 cups mango in blender. Reserve remaining 1/2 cup.
Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
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.
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.