¾ cup sugar3 tablespoons cornstarch1/8 teaspoon salt3 cups half-and-half4 large egg yolks2 teaspoons vanilla extract2 ripe mangos, peeled, pitted and diced; divided¾ cup whipping cream2 tablespoons powdered sugar¼ teaspoon cinnamon½ cup slivered, toasted almondsIn medium saucepan, combine sugar, cornstarch and salt. Whisk in half-and-half and egg yolks. Over medium-high heat, bring mixture to a simmer, whisking constantly. Reduce heat to medium-low and cook, stirring constantly, until the mixture thickens, about 2 minutes.Pour custard through a fine mesh strainer into a medium bowl. Stir in vanilla extract. Cover with plastic wrap, placing plastic wrap directly on surface of custard. Refrigerate, until cooled and set, at least 3 hours.Meanwhile, puree half the diced mango in blender or food processor until smooth, stir into cooled custard. Set aside remaining diced mango.In another medium bowl, beat cream, powdered sugar and cinnamon until stiff peaks form. Spoon custard into 6 dessert cups and top with whipped cream, then sprinkle with equal amounts of almonds and the reserved diced mango.