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Begin by cutting the mango into three parts: the two ends and the pit.
Score the flesh of the mango ends with a knife and peel the skin off the pit.
Sprinkle a little brown sugar over the mango pieces.
Melt a few small pieces of butter in a skillet and place the mango in the pan.
Gently caramelize the sugar without burning it.
Deglaze the pan with 500 ml of liquid cream or a mix of half cream and half coconut cream.
Scoop out the caramelized mango flesh and place it in a blender.
Add the seeds from the vanilla pod, the 3 whole eggs, the 3 egg yolks, and the caramel-infused cream to the blender, then blend everything together.
Pour the mixture into ramekins and bake them in the oven on a tray with a water bath at 100 degrees Celsius for one hour.
Allow them to cool overnight in the refrigerator.
The next day, sprinkle a little brown sugar on top and caramelize it using a kitchen torch.