In a medium saucepan bring the milk to a boil over medium-low heat. In a medium bowl, combine sugar, corn starch and salt.
Whisk the egg yolks into the sugar mixture until they are smooth and lighter in color - this takes approximately two minutes.
Pour the hot milk into the egg yolk and sugar mixture slowly while whisking. Add back to the saucepan and cook until thickened, whisking constantly.
Transfer back to the bowl. Add the butter and vanilla and mix until smooth. Whisk in the mango pulp.
Transfer to a serving bowl or small cups. Refrigerate until chilled, about 2-3 hours.
Calories: 193.7kcal | Carbohydrates: 33.3g | Protein: 4g | Fat: 4.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 105.3mg | Sodium: 59.2mg | Potassium: 113.3mg | Fiber: 0.4g | Sugar: 28.3g | Vitamin A: 1657IU | Vitamin C: 8.1mg | Calcium: 101.5mg | Iron: 7.7mg