Ingredients

• 6x1cm/½in slices of mango
• 1 tbsp icing sugar
• 600ml/1 pint milk
• 200g/7oz creamed coconut
• 3 free-range egg yolks
• 2 tbsp caster sugar
• 1 lime
• zest only

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To prepare the mango
• heat a griddle pan until smoking. Dust the mango slices with icing sugar and griddle for 2 minutes on each side.
• To make the custard
• pour the milk into a saucepan and add the creamed coconut. Allow the creamed coconut to melt. Scald the liquid and leave to cool for 1 minute.
• In a large bowl
• mix the yolks and sugar together. Gradually pour in the milk and coconut mixture
• whisking continuously.
• Return the mixture to the saucepan over a gentle heat. Stir continuously until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and mix in the lime zest.
• To serve
• pour the custard into a warm bowl placed on a large plate and pile the mango to one side.