Layered mango custard
HB-1335 · Hand-built original
DessertVegetarianGluten-freeEgg-freeLow-Sodium
Main ingredient: custard
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- (3 cups) milk
- 5 tbsp custard powder
- 1/3 cup sugar, plus extra to taste for the mango
- 1 1/2 tsp vanilla extract
- (3 cups) whipping cream, well chilled
- 2 ripe mangoes, peeled and diced, for the layers
- 2 cups mango puree (from about 2 ripe mangoes), for the topping
- Mint leaves and extra diced mango, to garnish
Method
- Mix the custard powder with 6 tbsp of the cold milk and 5 tbsp water to a smooth paste.
- Heat the remaining milk with the sugar in a saucepan over medium heat until steaming. Whisk a little hot milk into the custard paste, then whisk the paste back into the pan.
- Cook, whisking constantly, for 3 to 4 minutes until the custard thickens and comes to a gentle boil. Remove from the heat, stir in the vanilla, pour into a bowl, cover the surface with cling film, and cool completely, then chill for 30 minutes.
- Whip the chilled cream to soft peaks and fold it through the cold custard in two additions until smooth and light.
- Spoon a layer of the custard cream into serving glasses, add a layer of diced mango, and repeat, finishing with custard cream.
- Spoon the mango puree over the top of each glass, swirling it lightly. Sweeten the puree with a little sugar only if the mangoes are tart.
- Chill for at least 2 hours. Garnish with mint and extra diced mango and serve cold.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).