Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.
Add 1 tsp Vanilla Extract.
In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken. I like to keep the heat on medium and just be patient for it to thicken rather than turn up the heat and burn the cornstarch.
* It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking.
At this time you can add Mango pieces fresh or frozen and let them break down into the custard.
Turn heat down to low. Cook for 5 minutes.
Take mixture off heat and wait until the temperature goes down a little.
You’re almost done. Pour the Mehalabeya into individual dessert dishes.
Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up.