Puree mango in the food processor for five minutes.

Add mango puree to a small pot with sugar and 1/4 cup water. Simmer for five minutes, then set aside.

Beat egg whites on high speed until stiff.

In a separate bowl, beat egg yolks.

Add lemon juice, one and a half cups water, sugar, tapioca starch, and beaten eggs yolks to a small pot and whisk well.

Cook over medium heat, stirring constantly, until thickened to a pudding-like texture.

Remove from heat. Whisk in the beaten egg whites.

Heat sugar in a large skillet, whisking constantly, until golden brown. Watch carefully because it can burn easily.

Mix in pecans and almonds, then pour mixture onto prepared parchment paper. Flatten it down and let cool.

Break brittle into large pieces. Pulse half of the brittle in the food processor to make brittle crunch.

To assemble, plate custard with mango puree, or alternatively layer in a glass cup. Add some pieces of brittle bark and sprinkle with brittle crunch to finish.