PREHEAT OVEN TO 400F DEGREES. BRUSH MELTED OR SOFTENED BUTTER ON 4 RAMEKINS OR INDIVIDUAL BAKING CUPS THEN ADD ABOUT A TABLESPOON OF SUGAR ON EACH AND SWIRL IT AROUND TO COAT THE SIDES AND BOTTOM OF THE RAMEKINS. SET ASIDE.

MELT BUTTER AND MIX IT WITH THE MANGO PUREE IN A MEDIUM BOWL, STIR THOROUGHLY UNTIL WELL COMBINED, ADD YOGURT; SIFT FLOUR AND SALT THEN ADD TO THE MANGO PUREE MIXTURE. MIX WELL AND SET ASIDE.

COMBINE EGG AND SUGAR IN THE BOWL OF YOUR MIXER, BEAT ON HIGH SPEED UNTIL RIBBON STAGE- THAT’S WHEN THE EGG MIXTURE GETS VERY THICK AND ALMOST WHITE IN COLOR AND CAN HOLD IT’S SHAPE FOR ABOUT 4 SECONDS.

GRADUALLY FOLD THE MANGO PUREE MIXTURE WITH THE EGG MIXTURE, TAKING CARE NOT TO KNOCK THE AIR OUT. POUR INTO RAMEKINS AND BAKE IN THE PREHEATED OVEN FOR 8-10 MINUTES, MAYBE LONGER DEPENDING ON YOUR OVEN. YOU NEED TO KEEP AN EYE ON IT.

ONCE DONE, TAKE IT OUT OF THE OVEN AND LET IT COOL FOR ABOUT 5-10 MINUTES BEFORE INVERTING EACH ONTO A PLATE. PUT A DOLLOP OF YOGURT ( I HEARD GREEK YOGURT IS GOOD, IF YOU HAVE IT, THEN USE IT) AND SERVE!