Ingredients for Mango Custard
- Mangoes
- 2 tablespoons fresh lemon juice
- 1 teaspoon coconut extract
- Skim Milk
- Cornstarch
- Brown Sugar
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How to Make Mango Custard
- Preheat oven to 350°F (175°C).
- In a blender, combine 2 cups of ripe mango chunks, 2 tablespoons of fresh lemon juice, and 1 teaspoon of coconut extract. Blend until completely smooth.
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until well combined.
- Gradually whisk in 3 cups of whole milk until smooth.
- In a separate bowl, whisk the 2 large eggs slightly.
- Temper the eggs by slowly whisking about 1/2 cup of the warm milk mixture into the eggs to prevent them from scrambling. Then, whisk the egg mixture back into the saucepan.
- Stir in the blended mango mixture.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. This should take about 5-7 minutes.
- Continue to cook and stir for 2 full minutes to ensure the custard is fully cooked.
- Remove from heat and pour into a 1-quart shallow oven-safe baking dish.
- Bake in the preheated oven for 10-15 minutes, or until set around the edges. The center will still be slightly jiggly.
- Remove from oven and let cool completely before chilling thoroughly in the refrigerator for at least 2 hours. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
88g
Fat
0g
Carbs
10g
