Coconut Mango Pudding

1. Peel and chop mango into small cubes. Reserve 1 cup and set aside. Use any remaining mango to eat or to garnish pudding. 2. Combine sugar, cornstarch, and salt in a medium sauce pan (non-aluminum). Add eggs and coconut milk and beat until well mixed. Cook over medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat. 3. Gently mix resered mango into pudding. Pour into small custard cups or a decorative bowl. Cover and refrigerate until cool. Optional: Decorate with toasted coconut or extra mango before serving.