Baked Mango Custard

Instructions

1. Preheat oven to 350°F.
2. In the bowl of a food processor, process mangoes until smooth. Measure out 1 cup mango purée (reserve remaining purée for another use).
3. In a bowl using an electric mixer, beat eggs on medium speed until frothy; add Splenda Sweetener, beating until blended.
4. Gradually add evaporated milk, 1 cup mango purée, and vanilla extract, mixing on low speed until blended.
5. Pour custard mixture into 8 (6-ounce) custard cups. Set custard cups in a roasting pan; add hot water to a depth of 1”.
6. Bake for 25–30 minutes or until a knife inserted in the center comes out clean.
7. Remove custard cups from water. Serve custards at room temperature or chilled, with mango slices and a dollop of whipped topping.