• ½ fresh, soft mango
• 3 egg yolks
• 100g reduced not sweet milk
• Canella to flavour
• Piri piri – to flavour
• 50g palm sugar
• 20g fresh ginger
• Butter and almonds to brush roast bowls

Mix the milk, egg yolks and sugar. Add mango – blend well to one consistency and add the canella, diced piri piri and diced ginger. Pour mixture into small bowls (soup bowl size), brush with butter and crunched almonds – and bake in oven of 160°C for 15 minutes.

Garnish – Dried mango flakes or palm sugar and
burn – caramelized by fire gun.