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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."
Check out all of Linda's delicious
Puddings, Creams, and Custard Recipes.
Mango Custard Recipe - Quick and Easy Mango Custard Recipe
Puddings, Creams, & Custards,
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min
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
1 teaspoon fresh-squeezed
Mint Leaves (optional)
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 or cornstarch.
** I used Lactaid Lowfat 2% milk to make these, but regular milk is fine.
In a small bowl, mix the 2 tablespoons Bird's Custard Powder into the 1/2 cup of milk, stirring well until custard is completely dissolved; set aside.
Place the mango chunks into a blender with 3/4 cup of milk. Puree for approximately 2 minutes.
I used my
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 (if desired).
Makes four 3/4 cup servings.