By Akshara
July 14, 2026
A timeless dessert gets a tropical makeover by incorporating fresh ripe mango puree into the traditional base. This baked custard is exceptionally smooth and silky, offering a delicate balance between the vibrant fruit and a rich caramel sauce. Inverting the dessert onto a plate reveals a beautiful amber glaze that blankets the yellow custard underneath. It is an elegant finish to any summer dinner and can be prepared well in advance.
1 cup fresh mango puree  1/2 cup caster sugar for the caramel base  1.5 cups whole milk  3 large eggs  1/4 cup sugar for the custard
Melt the caster sugar in a dry saucepan over medium heat until it turns a deep amber colour, then quickly divide the liquid caramel into the base of four ramekins.
Whisk the whole milk, eggs, mango puree, and the remaining sugar in a large bowl until the mixture is entirely smooth and perfectly combined.
Pour the mango custard mixture evenly over the set caramel in the ramekins and place them in a deep baking dish filled halfway with hot water.
Bake at 160 degrees Celsius for 40 minutes until just set, then chill the ramekins in the refrigerator overnight before carefully inverting onto plates to serve.