1/3 cup cornstarch 3 cups milk 1/2 cup sugar Dash salt 4 mangoes, peeled, seeded and cut into pieces (about 5 cups) 1/4 teaspoon cinnamon 2 tablespoons dark rum 8 teaspoons cajeta, thinned with 1 teaspoon water 8 strawberries, sliced 8 sprigs mint

Step 1 Mix the cornstarch and milk in a saucepan until the cornstarch is dissolved. Add the sugar and salt and bring to a boil over medium heat. Reduce the heat and simmer until the mixture thickens. Strain into a bowl. Cool.

Step 2 Working in batches, use a blender to puree the cooled milk mixture with the mango pieces, cinnamon and rum.

Step 3Pour the pudding into individual glasses. Refrigerate for at least 2 hours.

Step 4Just before serving, swirl each maicilla with a teaspoon of cajeta, top with a sliced strawberry and garnish with a sprig of mint.

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