Mango Coconut Custard Recipe Recipe Cards Recipe For Stuffed

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MANGO CUSTARD TART



Mango Custard Tart image

The Mango Custard Tart recipe out of our category Sheet pan! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 1

Number Of Ingredients 8

2 ripe Mangoes (each around 400 grams) (approximately 14 ounces)
1 pkg Puff pastry dough
1 egg
60 grams sugar
200 grams Sour cream
1 packet Vanilla sugar
1 pkg Instant pudding
4 Tbsps Coconut flakes

Steps:

  • Slice the mango flesh from the pits, remove the skin and cut into thick slices. Grease a tart pan and line with puff pastry. Arrange the mango slices over the tart base.
  • Mix the egg, sugar, sour cream, vanilla sugar and pudding powder together and pour over the mangos. Sprinkle with coconut and bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes.

BAKED MANGO CUSTARD



Baked Mango Custard image

This rescipe originally came from Splenda. I didn't like it with Splenda so I subsituted it with sugar. "Mangoes are a wonderful ingredient for desserts -- their distinctive aroma and flavor blends so well with other components. Here, mango puree infuses baked custards. Don't bother unmolding them, and serve chilled, with a dollop of whipped topping and a couple of mango slices, if you so desire."

Provided by sexymommalucas

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

2 ripe mangoes, pitted and chopped
4 large eggs, at room temperature
1/2 cup sugar
1 cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Position the rack in the center of the oven and preheat to 350˚F.
  • Puree the chopped mangoes in a blender or food processor. You should have about 1 cup puree.
  • Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the sugar. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
  • Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes.
  • Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. Chill time (optional): 4 hours.
  • If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.

Nutrition Facts : Calories 162.5, Fat 5, SaturatedFat 2.3, Cholesterol 114.9, Sodium 69.5, Carbohydrate 24.7, Fiber 0.9, Sugar 20.4, Protein 5.5

MANGO CUSTARD (VEGAN)



Mango Custard (Vegan) image

Make and share this Mango Custard (Vegan) recipe from Food.com.

Provided by EmilyStrikesAgain

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 mangoes
1/2 cup ice
12 ounces coconut milk
2 teaspoons agave nectar
2 teaspoons agar-agar

Steps:

  • In a blender, puree mangoes and ice until smooth. In a large saucepan over medium-high heat, bring coconut milk and agave nectar to a boil. Lower heat to medium. Add agar agar and whisk for about 5 minutes, until powder has dissolved.
  • Add mango puree to coconut milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.

Nutrition Facts : Calories 237.8, Fat 16, SaturatedFat 14, Sodium 47.1, Carbohydrate 25, Fiber 3.8, Sugar 20.8, Protein 2.9

MANGO CUSTARD TART



Mango Custard Tart image

As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a "sinful waste" & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) *Enjoy* !

Provided by twissis

Categories     Tarts

Time 50m

Yield 8 Wedge Servings, 8 serving(s)

Number Of Ingredients 10

1/2 cup sugar
6 tablespoons milk
6 tablespoons whipping cream
3/4 cup mango puree (Tip - 1 ripe med mango will yield about 3/4 cup puree)
2 eggs (lightly beaten)
4 egg yolks (lightly beaten)
1 1/2 tablespoons brandy (Napoleon suggested)
1 pie shell (9-inch, frozen)
1/4 cup whipping cream
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350°F.
  • In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
  • Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
  • Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
  • TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

Nutrition Facts : Calories 297.3, Fat 18.1, SaturatedFat 7.6, Cholesterol 156.7, Sodium 151.3, Carbohydrate 27.5, Fiber 1.1, Sugar 15.7, Protein 5

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