Heat the milk and add the poppy seeds.
Peel the mango, cut the pulp from the core and cut into fine cubes. Mix the flour and baking powder. Beat the eggs with sugar, oil, yogurt and orange jam.
Stir in poppy seed milk and mango pieces. Mix in the flour mixture quickly. Pour the batter into the greased ramekins and bake in the oven at 180°C (convection oven 160°C) for 15-20 minutes.
