Mangocustard Recipes

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MANGO CUSTARD



Mango Custard image

Based on a rich dessert from the exotic island of St. John, this custard is so smooth, refreshing and fruity, you'll be tempted to eat it all!

Provided by morgainegeiser

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 very ripe mangoes, peeled and cut into chunks, center seeds removed
1 teaspoon lemon juice
1 teaspoon coconut extract
1 cup skim milk
1/4 cup cornstarch
3 tablespoons firmly packed brown sugar

Steps:

  • In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth.
  • In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl.
  • Chill thoroughly.

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

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