2 large ripe mangoes
Juice of 1 lime
4 egg yolks
1/3 cup sugar
1 teaspoon ground ginger
1/4 teaspoon ground mixed spice
2-1/2 cups whipping cream
Toasted cadjunuts to decorate

Preheat oven to 325F (160C). Peel mangoes,Cut away
and discard pits and coarsely chop the flesh. Into a
blender or food processor, place mango flesh and lime
juice and puree until smooth.

In a bowl, beat egg yolks, sugar and spices together
until pale and thick. Stir in mango puree. Put 2 cups
whipping cream into a pan and heat until simmering.
Beat into mango mixture until evenly blended. Pour into
8 ramekin dishes. Place in aroasting pan and pour
enough boiling water to come two-thirds up sides of
ramekins. Bake 30 minutes or until set, remove from
the oven and let cool. Refrigerate several hours.

In a bowl, beat remaining cream until stiff. Spoon or
pipe a swirl onto each custard and decorate with nuts.

Makes 8 servings.
HAPPY COOKING!

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