The heady scent of jasmine marries far better with lush, tropical fruits than with berry fruits. Here, not too ripe mangoes are diced and baked in individual pots with a crunchy topping of almond, jasmine flowers and sugar, which also flavours the jasmine custard served with the pudding. I suggest you make the custard in advance.
Use a little of the butter to grease a flan or soufflé dish. Peel and dice the mangoes, discarding the stones, then toss the fruit in lemon juice and sprinkle it with 2–3tablespoons of sugar so that a good syrup is produced.