Tuesday, March 13, 2012

Mango Custard


Ripe, juicy mangoes pureed into a custard base can be a decadent treat with very little effort. Mango custard figures way up there for me on the dessert scale, not only is it awesomely yummy, but also refreshingly easy.

In season and contingent upon the area you inhabit, many good varieties of mangoes can be found. Look for soft and squishy, colored from deep red to bright yellow when buying ripe mangoes, which will lend the sweetest results in the custard. The whole flavor structure comes together with the quality of mangoes.


The fresh fruit option is the more flavorful, but if mangoes aren't in season, canned mango puree serves to be the best alternative. The puree makes it sweeter, so adjust the sugar to your liking,


For the pudding- like texture, custard powder is used, a combination of cornstarch-based thickener and flavorings.


Though it may seem overbearingly rich, this custard is not, balanced only with a tad fold of whipped cream and sugar. 

Not mentioning (I know I am) the added bonus of taking all of 15 minutes to prepare.


Ingredients:
  • 4 c milk
  • *5 tbsp custard powder (Bird's)
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • *1 cup pureed mango 
  • *1/2 c heavy cream, whipped until stiff 
  • 1/4 cup chopped mangoes 
  • 1/ 2 cup chopped almonds, pistachios or cashews
  • 1/4 cup shredded coconut (optional)

Method:
  • In a small bowl combine 1/2 cup of milk with the custard powder and mix with fork until custard is full dissolved.
  • In a heavy saucepan over medium heat, bring the remaining 3 1/2 cups milk to a boil, stirring constantly.
  • Take off heat  to add 1 cup of the hot milk to the custard powder mixture, whisking until blended and smooth. Pour the custard mixture back into the hot milk and on to burner. Turn heat to medium- low and whisk constantly until the custard is thick and coats the back of a spoon. Add the sugar and vanilla and cook for an additional 1 minute.
  • Remove from heat, stir in the puree and let cool. Fold the whipped cream into the mango mixture and gently add in mango pieces and spoon into individual glasses/bowls. Alternatively, top  with mangoes along with the nuts, coconut.
  • Serve well chilled.
This can also be the perfect vehicle for some chopped fruits, an enhanced fruit salad . 


Notes:
Whip cream first and keep aside, so it will be ready to add into the mango mixture.

For the  puree, combine 1-2 ripe mangoes, peeled, and cut into chunks, 2-3 tbsp water and 1/3 c sugar, puree till smooth.

Custard powder can be found in the British specialty foods aisle at some local grocers, also at Cost Plus World Market.



"Faith sees the invisible, believes the unbelievable, and receives the impossible."- Corrie Ten Boom

5 comments:

  1. Looks really good! How many servings does this recipe make?

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    Replies
    1. Thanks! I served 6, but if using bigger dessert bowls the yield could be 4.

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  2. Also, does one have to use whole milk it can we use like 2% or low fat milk?

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    1. I used skim in this recipe, in fact in mostly it's what I use (unless specified otherwise). It would be creamier with a higher fat milk, but skim works, so why pack in more fat, I think ;))

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  3. My thoughts exactly about the milk! Just wasn't sure if it'll be creamy! Thanks :) Will try it out!

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Thanks for sharing your thoughts with me!