2First make the caramel. Add the sugar and 2 tbsp of water in a saucepan. Heat the sugar mixture until it bubbles, over medium heat. Once the mixture turns golden brown, pour the caramelised sugar into 5-6 ramekins and set aside.
3Next add the milk, condensed milk, eggs and mango puree and whisk it well, until the mixture is smooth and combined. You can use a hand held whisk, electric mixture or a blender for this.
4Strain the pudding mixture between the ramekins. Place the ramekins in the baking tray and add enough water for it to come up half way up the sides of the ramekins. Bake it for about 35-40 minutes, until the sides have set and the middle is slightly wobbly.
5While the pudding is cooking, prepare the lime sauce. Place the sugar, water and lime zest in a pan and heat it till the sugar melts. Leave to cool slightly and then pour it over the mango wedges and set it to absorb for about 30 minutes.
6When the pudding is cooked, chill it for 3-4 hours or if possible, overnight.
7Run a sharp knife around the edge of the pudding to loosen it and place a serving plate on top of the caramel pudding. Quickly invert it and tap it on the sides and top to release the pudding.
8Serve the pudding topped with mango wedge and lime sauce.