Serves 6-9

Ingredients

1½ cup all purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
½ cup butter, soft
1 cup sugar
6 eggs
1 vanilla bean, cut and scraped (insides reserved)
2 cups mango, ripe and chopped small
½ cup vanilla brown sugar syrup (¼ cup water, ¼ cup brown sugar, 1 vanilla bean scraped and cut)
1 can (15 ounces) unsweetened coconut milk
1 can (14 ounces) sweetened condensed milk
1 cup heavy cream

Directions

Preheat oven to 350°F. Grease 9-12 four ounce ramekins. In a medium mixing bowl mix together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In another larger bowl cream together the butter, sugar and eggs until fluffy. Mix in the scraped parts of the vanilla bean and mix until incorporated well. Slowly combine and mix the dry mix into the wet mix a little at a time until all is incorporated and a creamy batter is created. Pour the batter evenly between the ramekins. Bake the ramekins for about 20 minutes or until an inserted toothpick comes out clean. Allow the cakes to cool. In a mixing bowl combine the mango, the brown sugar syrup, the coconut milk, the condensed milk and mix well. Carefully take the cake out of the ramekins and place down on a large baking tray or Pyrex baking dish with raised sides. Make sure the little cakes do not touch each other. Poke holes in the cakes using a wooden skewer (about 10 holes per cake), making sure the hole goes to the bottom. Pour your mango batter over the cakes and place in the refrigerator to soak up the sauce for about an hour.