Preheat oven to 425 degrees. Spray a 10-inch round baking dish or deep dish 9 inch pie plate with cooking spray. Sprinkle in 1 tablespoon of coconut 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 coconut 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.

Pour the batter over the mangos, sprinkle on the coconut flakes and bake for 30 minutes or until the top is browned and the batter is set. Let cool and serve.