In a blender or food processor, purée the mango, coconut milk, and cornstarch. Pour the mixture into 4 heat-proof ramekins. Sprinkle a bit of sugar on top of each, if you like.

Put a trivet in the bottom of your electric pressure cooker’s cooking pot and pour in a cup or two of water. Lower the ramekins onto the trivet, stacking them if needed (3 on the bottom, 1 on top). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 10 minutes.

Once the cook time is complete, let the pressure release naturally, about 10 minutes.

Once all the pressure has released, carefully unlock and remove the lid. Let cool for a few minutes before carefully lifting out the ramekins with oven mitts or tongs.

Let the custards cool to room temperature, or refrigerate until cooled and set.