First, beat the two egg yolks together with the vanilla sugar, maple syrup and a tablespoon of milk until frothy, then mix the cornstarch with around 150 ml of milk.
Puree the mango together with the coconut oil. Put the rest of the milk with the mashed mango in a saucepan and bring to the boil. When it boils, add the cornstarch while stirring vigorously. It now thickens relatively quickly. Then remove from the hotplate and add the egg mixture while stirring vigorously. When everything is creamy and well mixed, pour into dessert bowls.
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