Beat the 3 egg yolks with 75 g sugar until the mixture becomes thicker and the color lighten considerably. It takes about 3 minutes. Add the cornstarch and mix well. Pour the grapefruit juice and mix well again.

Pour the mixture into a pan. Cook it, vigorously stirring with the whisk, until the cream comes to a boil. Remove from the heat and put it aside.

Turn on the broiler of your oven.

Cut the mangos vertically all the way around the fruits with a small sharp knife. Mango halves cannot be readily pried away from the pit, so don't try it or you would damage the fruits. Peel skin and cut the mango into nice thin slices detaching the slice from the pit, one by one.

Distribute the cream into individual gratin dishes. Arrange nicely the slices of mango into the dishes. Sprinkle the 40 grams sugar on the surface.

Place the dishes into a hot oven, under the broil, and leave them there until it starts to caramelize. Serve warm.

You can decorate with some red fruits and/or mint leaves.

You can prepare this dessert in advance and leave it in the fridge until your serve it the same day of preparation. Reheat it in the microwave for a few seconds before serving.