Preheat oven to 350°F.

Place 1/2 cup of the sugar in a small heavy saucepan over low heat.

When sugar begins to melt, stir gently until it dissolves completely.

Continue to cook, watching very carefully, until it turns a light brown color then remove from heat immediately. Do not allow it to darken further as it will turn hard and unusable!

Pour sugar evenly into four 8-ounce or six 6-ounce custard cups and set aside.

Beat eggs in a medium mixing bowl. Set aside.

Heat coconut milk with remaining sugar and salt until it comes to a light boil. Add hot milk slowly to the eggs, whisking constantly.

Strain through a mesh sieve, if needed, then gently pour into prepared custard cups.

Place cups in a large baking pan and fill the pan around them 2/3 of the way with water.

Bake 35 to 40 minutes or until centers are set. Remove and set aside to cool, then cover and refrigerator overnight.

To serve, run a knife around the edges of the cups until you feel them loosen then invert onto plates.

Serve warm or cold, garnished with fresh mango and mint leaves.