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Method:
Pour coconut milk in a pan and bring to
boil. Mix the corn flour with 6 tbsp of cold water and stir into the
boiling milk. Keep stirring until the mixture becomes thick. Remove
from heat. Separate the egg yolks and egg white. Beat the yolks with 2
tbsp of water in a bowl Stir the cooled pudding mixture into the
beaten egg yolks. Place the pan over moderate heat and bring to boil
very briefly, constantly stirring. Remove pan from the heat and add in
sugar and stir. Leave the mixture aside until just warm. Beat the egg
white and fold as lightly as possible into the pudding mixture. Pour
into a pudding mould brushed with oil or egg white. Leave to cool
until set. Peel the mangoes and cut the flesh into cubes. Turn the
pudding out onto a dish and arrange the mangoes around it. Serve.
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