Griddled mango with coconut custard



For the mango

For the coconut custard


  1. Preheat the oven to 200C/400F/Gas 6.

  2. 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.

  3. 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.

  4. In a large bowl, mix the yolks and sugar together. Gradually pour in the milk and coconut mixture, whisking continuously.

  5. 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.

  6. To serve, pour the custard into a warm bowl placed on a large plate and pile the mango to one side.