1. COMBINE the milk and PHILLY in a saucepan and stir over a medium heat until smooth. Bring just to the boil then remove from the heat, add chocolate and stir until melted.
2. WHISK the egg yolks, sugar and vanilla in a bowl until well combined. Pour hot PHILLY mixture over egg yolk mixture, whisking until smooth.
3. POUR the mixture into 6 x ¾ cup capacity lightly greased ovenproof dishes. Cook in a water bath in a slow oven 150°C for 40–45 minutes or until just set. Chill for 4 hours or overnight.
4. COMBINE the extra sugar, water and lime juice in a saucepan and cook stirring continuously over a medium high heat until sugar has dissolved. Bring to the boil and cook for 3–5 minutes. Remove from heat and stir in lime rind. Cool.
5. TOP the custards with mango and drizzle with a little lime syrup.
Serve immediately.
TIP: A slight wobble means your custards are ready to come out of the oven.