Step 1Mix the cornstarch and milk in a saucepan until the cornstarch is dissolved. Add the sugar and salt and bring to a boil over medium heat. Reduce the heat and simmer until the mixture thickens. Strain into a bowl. Cool.
Step 2Working in batches, use a blender to puree the cooled milk mixture with the mango pieces, cinnamon and rum.
Step 3Pour the pudding into individual glasses. Refrigerate for at least 2 hours.
Step 4Just before serving, swirl each maicilla with a teaspoon of cajeta, top with a sliced strawberry and garnish with a sprig of mint.