Mangoes that are about to ripen are best for this dessert. They should be slightly sweet but with a firm sourness to cut through the sticky sweetness of this Filipino leche flan. Begin this recipe a day ahead.

Ingredients

200 gm caster sugar

395 gm sweetened condensed milk

200 ml pouring cream

100 ml evaporated milk

5 eggs, plus 4 yolks, lightly whisked

100 gm brown sugar

Finely grated zest from 1 lime, plus extra zest and lime halves, to serve

2 tsp vanilla extract

4 Kensington Pride mango cheeks, skin removed, cut into thick wedges

Caster sugar, to dust

Method

1.Preheat oven to 150°C. Grease a 1.5-litre llanera tin or 15.5cm x 23cm oval ovenproof dish. Place sugar and 80ml water in a saucepan over medium heat and stir occasionally until sugar dissolves (3-4 minutes). Increase heatto high and cook, without stirring, until a dark amber caramel (8-10 minutes); pour into prepared tin to coat base.

2.Combine condensed milk, cream and evaporated milk in a saucepan over medium heat; stir gently and frequently until mixture comes to a simmer (3-4minutes).

3.Whisk eggs and yolks, brown sugar, lime zest and vanilla in a large heatproof bowl just to combine. Gradually pour cream mixture into egg mixture, while whisking gently without aerating the mixture until combined. Strain through a fine sieve into prepared tin.

4.Place tin in a deep baking dish and fill with hot water to halfway up the sides of the tin. Bake, uncovered, until edges are set and there is a slight wobble in the centre (50 minutes to 1 hour). Cool on a wire rack for 30 minutes, then refrigerate until set (4 hours or overnight).

5.Heat a large frying pan over medium-high heat. Dust mango wedges liberally with sugar and cook, flesh-side down, until caramelised (3-4 minutes).

6.To serve, run a knife around edges of flan to release, then invert onto a platter. Arrange a few caramelised mangoes on top, scatter with extra zest and serve with remaining mangoes to the side.