Preheat oven to 425°. Spray a 10” round baking dish or deep dish 9” pie plate with cooking spray. Sprinkle in 1 tablespoon of Organic Coconut Palm Sugar, tilt around to coat the pan with sugar and tap out any excess. Place the mango chunks all around the bottom of the prepared dish.
In a blender, combine the remaining Organic Coconut Palm Sugar, eggs, coconut milk, corn or tapioca starch, rum, agave or honey, and salt. Blend until smooth and then let sit for 5 minutes.Place the coconut flakes in a dry skillet and toast over medium heat until browned.