Combine the cubed mango, coconut cream and salt in a blender and process for about 30 seconds or until very smooth.
Pour the pudding into 4 small dessert cups and chill for 2 hours.
Serve with a sprig of mint, more mango and a drizzle of Mint Simple Syrup.
Notes
Although Ataulfo mangoes are my favorite variety, you can make this recipe with type of mango you have access to. Some mangoes are more fibrous than others, so be sure to blend extra well so fibers aren't left behind.