MANGO CUSTARD

2 cups milk
4 eggs beaten
1/8 tsp salt
½ cup sugar
¼ tsp ground nutmeg
1 ½ cups ripe mango peeled, sliced and processed

Heat the milk in low, adding sugar, salt, and nutmeg. Add the eggs, slowly, moving after each addition. Add the mango. Bake in a caramelized custard mold in bain du marie at 300 F for 35 minutes or until it solidifies. Refrigerate and serve with mango slices as garnishing.