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Heat the oven to 180C (160C fan)/350F/gas
Put the mango, yoghurt, vanilla (if using), eggs, 45g sugar and salt in a large bowl and whisk gently to combine, taking care not to create any air bubbles. Pass the mix through a fine sieve, then divide equally between six ramekins.
Put the ramekins in a high-sided oven tray and carefully pour enough boiling water into the tray to come halfway up the ramekins’ sides.
Transfer the tray to the oven and bake for 15-17 minutes, until the custard is set, but still slightly wobbly in the middle. Leave to cool for 15 minutes, then lift the ramekins out of the tray and put them in the fridge for an hour and a half to two hours (or overnight), until completely cold and set.
Evenly spoon one and a quarter teaspoons of sugar on top of each ramekin, then put them under a very hot grill for two to three minutes, until the sugar melts and caramelises (alternatively, use a blowtorch). Set aside for a minute, so the sugar hardens, then serve each one with a wedge of lime for squeezing over.