Serves 4

INGREDIENTS

1 large mango, stone removed
400ml can full-fat Banaban Organic Coconut Milk
Finely grated rind of 1 lime
1tsp vanilla extract
150g (5½oz) caster sugar (*Banaban Organic Coconut Sugar)
2 medium eggs

METHOD

Prepare the mango by cutting either side of the stone to remove the two cheeks. Trim off any flesh clinging to the stone, roughly chop and place in a bowl. Add the chopped flesh from one of the cheeks, reserving the other for later.

Spoon the diced mango into 4 lightly greased 175ml (6fl oz) ramekins or heatproof tea cups.

Pour boiling water into a large wok or steamer base and bring to the boil.

In a large bowl whisk together the Banaban Organic Coconut Milk, lime rind, vanilla, *Banaban Organic Coconut Sugar and eggs and spoon into the ramekins or tea cups.

Arrange in the base of a bamboo steamer, on a trivet or plate. Cover with the lid, turn the heat down so that the water is just simmering and steam for 15 minutes or until the custards are just set.

While the custards are steaming, cut the remaining mango cheek into long wedges. Carefully remove the custards from the steamer – they will be very softly set and quite wobbly. Decorate with the mango wedges and serve warm or cold.