Preheat oven to 300°F (150°C).

Butter 4 ramekins.

Divide the sliced mango into the 4 ramekins.

In a mixing bowl, mix the eggs and sugar together until well combined.

Add the flour to the egg mixture.

Mix until smooth.

Add the mango yogurt.

Add the mango juice and mix well.

Pour the custard mixture over the mango slices in each ramekin.

Place the ramekins in a baking pan.

Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins (creating a ban marie).

Bake in the preheated oven for 50 minutes, or until a knife inserted into the center comes out clean.

Remove from the oven and let cool.

While the custards are cooling, whip the whipping cream and rose water together until stiff peaks form.

Add a pinch of cinnamon to the whipped cream, if desired.

Top the cooled custards with the whipped cream topping.

Garnish with rose petals, if desired, before serving.