Mango Custard - Quick and Easy Mango Custard
How To Make Mango Custard


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


Recipe and photo are courtesy of Diane Rodriguez of
Pleasanton, CA. Diane says, "Mangos are in season and our local Asian grocery stores have some beautiful boxes on sale. This is an easy custard that really highlights the mango flavor."
 

Mango Custard

Check out all of Linda's Puddings, Creams, and Custard Recipes.
 



Mango Custard Recipe - Quick and Easy Mango Custard Recipe

Recipe Type: Puddings, Creams, & Custards, Mango, Dessert
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min


Ingredients:

2 tablespoons Bird's Custard Powder*
1/2 cup milk (can be whole milk or 2% low-fat, but not skim)**
1 large ripe mango, peeled and cut into chunks (about 1 1/2 cups)
3/4 cup milk (can be whole milk or 2% low-fat, but not skim)
1/2 cup granulated sugar
1 teaspoon fresh-squeezed lime juice
Mint (optional)

Birds Custard Powder* Bird's Custard Powder may be purchased online or at specialty food stores. If you want, you can, substitute an equal amount of instant vanilla pudding mix. Bird's Custard Powder is also available at Cost Plus World Market.

** I used Lactaid Lowfat 2% milk to make these, but regular milk is fine.


Preparation:

In a small bowl, mix the Bird's Custard Powder into the 1/2 cup of milk, stirring well to combine; set aside.

Place the mango chunks into a blender with 3/4 cup of milk. Puree for approximately 2 minutes.

Pour the mango puree into a 1 1/2 quart saucepan and place on the stove on low heat. When the puree becomes warm, add the sugar and stir in well. Stir in the lime juice and then stir in the prepared Bird's Custard Powder mixture. Bring the mixture just to a near boil, stirring constantly, to completely dissolve the sugar. Stirring continually, bring the mixture back to a boil until it thickens. Allow to boil for approximately 30 to 60 seconds, still stirring constantly, and then remove the pan from the stove.  Allow to cool for about 10 minutes, stirring every couple of minutes.

Pour into custard dishes or small bowls. I use four (4) ice-cream sundae dishes. Place the custard in the refrigerator for 4 to 5 hours to firm up. Serve garnished with a mint leaf.

Makes four 3/4 cup servings