Add the granulated sugar, cornstarch, and salt to a medium saucepan.

Pour in a small amount of coconut milk.

Whisk until the mixture is smooth and free of lumps.

Slowly add the remaining coconut milk.

Add the vanilla extract and whisk until combined.

Place the saucepan over medium heat.

Cook for about 5 minutes while stirring constantly.

Continue cooking until the pudding becomes thick and leaves a trail on the spoon for 2 to 3 seconds.

Remove the saucepan from the heat.

Transfer the pudding to a bowl or divide it among four serving dishes.

Press plastic wrap directly onto the surface to prevent a skin from forming.

Refrigerate for at least 1 hour or until completely chilled and set.

Add the mango chunks, granulated sugar, lemon juice, water, cinnamon, and salt to a saucepan.

Cover and cook over medium heat for about 10 minutes.

Remove from the heat once the mango is soft.

Blend the mixture with an immersion blender until smooth.

Strain the sauce through a fine-mesh sieve if the mango is stringy.

Let the mango sauce cool before serving.

Spoon the cooled mango sauce over the chilled coconut pudding.

Top with toasted shredded coconut and fresh diced mango.

Serve cold.