Delicious and Refreshing!
This beautiful and refreshing dessert can be whipped up in no time! The coconut milk adds to the tropical flavor, while keeping the custard lower in fat than those made with cream. You will need two mangoes. My favorites are the 'Ataulfo' or 'Manila' mangoes from Mexico. If you are going for authentic Thia you can try to find the Asain variety, but for me, the Manila are sweet juicy and perfect for this recipe!
Mango Coconut Custard
The Chef In My Head
2 ripe mangoes, peeled and sliced into cubes
1 cup coconut milk, regular or lite
2 1/2 T. cornstarch
2-3 T raw sugar
3 egg yolks
optional garnish: fresh mint leaves
Set aside 3-4 T of cubed mango for garnish and place the rest in food processor (you want about 1 cup). Add sugar and process about 20 seconds to create a smooth mango puree. Leave this in the processor.
Pour 1/4 C. of the coconut milk into a small bowl. Add the cornstarch and stir rapidly with a whisk to dissolve. Add this mixture plus the egg yolks to the processor. Process for about 10 seconds. Set aside.
Pour remaining coconut milk into a pot over medium heat. Bring to a light boil, stirring continually until small bubbles form and the surface is lightly steaming. Pour this hot cocunot milk into your processor (over the mango/egg mixture). Immediately process to combine, about 10 seconds.
To finish the custard, pour all of this back into your pot and switch heat to med-high. Stir continuously and reduce heat to medium until mixture thickens, 7 - 10 minutes. Meanwhile, taste for sweetness, adding a little more sugar if desired.
When thickened to your liking, pour or scoop into serving dishes or glasses. Refrigerate until cold. To serve, distribute reserved cubes of mango over the top of the custard. Add sprigs of fresh mint if desired, and ENJOY!
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