This marvelous mango custard dessert will win the hearts of both mango and custard lovers. The recipe can be whipped up in just 20 minutes with the use of a blender, food processor, or chopper. Coconut milk adds to the creamy tropical flavor while keeping this custard lower in fat than those made with dairy cream. You will need two mangoes for this dessert, as ripe as you can find them.
The depth of color of your finished custard varies from light to deep orange depending on what type of mangoes you buy and how ripe they are.
- Slice up mango into cubes (include flesh around stones). Set aside a few cubes or slices for serving, and place the rest in a blender, food processor or large chopper (you want about 1 cup fruit). Add 2 to 3 tablespoons sugar and process 10 to 20 seconds to create a smooth mango puree. Leave this in the blender/processor.
- Pour 1/4 cup of the coconut milk into a mug or small bowl. Add the cornstarch and stir rapidly with a fork or whisk to dissolve. Add this mixture, plus egg yolks, to the mango puree in your blender/processor. Blitz for 10 seconds. Set aside.
- Pour remaining coconut milk (3/4 cup) into a pot over medium heat. Bring to a light boil, stirring continually until small bubbles form on the outer edges and surface is lightly steaming. Pour this hot coconut milk into your blender/processor. Immediately blitz to combine, 5 to 10 seconds.
- To finish the custard, pour all of this back into your pot and switch heat on medium-high. Stir continuously and reduce heat to medium as it thickens, 7 to 10 minutes. Taste-test for sweetness, adding a more sugar until desired sweetness is reached.
- When thickened to your liking, pour or scoop into serving dishes or glasses. Refrigerate until cold. To serve, distribute reserved cubes of fresh mango over the tops of the custard. Add sprigs of fresh mint if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||14 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|