Heat the sugar in a sauce pan and add the water to make a dark sticky caramel

Pour the caramel into your pan or dish and swirl to coat

In a blender add the evaporated, coconut and condensed milk and the mango puree

Add the eggs and blend

Prepare a bain marie, this is a larger dish filled with boiling water and sit the caramel dish in it

Pour the on top of the caramel and move the dishes into the oven preheated at 350 degrees

Cook for 1 hr and an extra 15 mins if still a little jiggly

Cool down the caramel and then chill overnight in the fridge

To unfold, place the dish in hot water to loosen and run a knife over the sides of the custard to make sure they don’t stick to the sides

Place a plate on top and flip