1

Preheat oven to 160°C. Divide mango among six ¾-cup (180ml) capacity ramekins.

2

Whisk eggs, egg white, vanilla and sweetener in a medium heatproof jug or bowl. Bring milk to a gentle simmer in a small saucepan over medium-low heat. Pour slowly into egg mixture, whisking constantly. Pour mixture evenly among ramekins.

3

Place ramekins in a large roasting pan. Add enough boiling water to come halfway up sides of ramekins. Bake for 35-40 minutes or until custards are just set in centre. Carefully remove ramekins from pan. Refrigerate for 1-2 hours or until set.

4

Place sugar in a small saucepan with 2 tablespoons water. Stir over medium heat until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 3 minutes or until golden. Pour over top of custards. Sprinkle with coconut. Stand for 5 minutes before serving.