Congo Fool

Prepare a sauce by combining 3 tablespoons of sugar and 3 tablespoons of water in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture becomes a light syrup.

Add the peeled, seeded, and cut mango (or papaya or banana) pieces to the syrup and cook for 2–3 minutes, stirring gently to coat the fruit evenly with the syrup.

Remove the fruit mixture from heat and allow it to cool slightly while preparing the custard base.

Combine 2 cups of milk and ½ cup of sugar in a separate saucepan and heat over medium heat, stirring occasionally, until the sugar fully dissolves and the milk is warm but not boiling.

In a bowl, lightly beat 2 eggs, then slowly add a few spoonfuls of the warm milk mixture to the eggs while stirring constantly to temper them without scrambling.

Pour the egg mixture back into the saucepan with the remaining warm milk, stirring constantly, and continue heating over low heat for 2–3 minutes until the custard thickens slightly.

Remove the custard from heat and divide it evenly among four serving bowls or glasses.

Top each portion with the cooled fruit and syrup, then serve immediately while the custard is still warm.