Mango Custard Recipes

MANGO CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl mix together mango puree, lime juice, and evaporated milk. In a separate bowl thoroughly mix flour, sugar, and cinnamon.
• Gently stir flour mixture into mango mixture. Whisk until smooth, then mix in beaten eggs. Pour mixture into pastry shell.
• Bake in preheated oven for 30 minutes. Chill before serving.

MANGO CUSTARD

Steps:

• Chop mangoes roughly. Take it in a blender and make a puree without adding water. Measure and keep aside.
• Reserve a tbsp of milk then boil milk for 5mins until its bubbles up nicely. Simmer and then add sugar. Mix well.
• To a tbsp of milk add custard powder, mix well to form a runny paste without any lumps. Add this to simmering milk.
• Keep cooking, slowly it will get thick.
• Cook in low flame and keep mixing so that there are no lumps. At one stage the custard will nicely form a thick coating, it will coat the ladle.
• Now add mango pulp to it.
• Mix well and cook for 2 mins until everything is combined well. Do not cook for more time after mango pulp is added else it will start to split.
• Now take your serving bowls. I used my ramekins. Spoon the custard into the bowls.
• Close with lid and refrigerate for at least 30 mins for the custard to set well. While serving sprinkle tutti frutti and serve Mango custard chilled.

MANGO CUSTARD TART

Steps:

• Preheat oven to 350°F.
• In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
• Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
• Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
• TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

MANGO CUSTARD TART

Steps:

• Heat oven to 375°F. Grease a 9-inch tart pan with a removable bottom.
• Crust: Process nuts and sugar in a food processor until nuts are finely chopped. Add flour and egg white and process until mixture holds together.
• With wet fingertips, press dough over bottom and up sides of prepared pan.
• Bake 15 minutes or until crust slightly pulls away from sides of pan.
• While crust bakes, whisk eggs, sugar and lemon peel just until blended. Stir in mango purée and cream.
• Pour into crust and bake 25 to 30 minutes until puffed and golden and a knife inserted near center comes out clean.

MANGO CUSTARD

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.

MANGO CUSTARD TART

Steps:

• In a bowl add in your crushed biscuits and melted butter. Mix this well so that the butter is coated on each biscuit crumb.
• Take your tart mould and spread the biscuit and butter mixture evenly, while pressing upwards on the sides of the tart mould. Make sure to cover all the surface area and edges of the tart pan for a perfect tart shell.
• Once your tart mould is evenly covered, keep this in the refrigerator for at least 30 minutes.
• In a saucepan add in ½ litre of milk and bring it to a boil. Meanwhile, in another small bowl add in ¼ cup of milk the custard powder. Mix this really well till the custard powder is completely dissolved.
• Add the custard powder and milk mixture to the saucepan with the boiling milk. Stir constantly and bring this to a boil. Then add in the powdered sugar as well and combine everything
• Once combined, transfer the filling to a bowl and cover it with cling wrap. Make sure the cling wrap is touching the surface of the custard so that no skin is formed on top.
• Refrigerate the filling for 40 minutes and let it set.
• Once both the tart shell and the filling are ready, assemble the tart.
• Pour the filling into the tart shell and spread it evenly.
• For the topping, slice some mangoes lengthwise and make sure they are thin slices. Assemble these around the circumference, while going closer to the the centre of the shell. This will make a mango rose. Top it off with some chopped pistachios and your tart is ready to be served!