Mangocustard Recipes

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 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.

BAKED MANGO CUSTARD

Steps:

• Position the rack in the center of the oven and preheat to 350˚F.
• Puree the chopped mangoes in a blender or food processor. You should have about 1 cup puree.
• Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the sugar. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
• Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes.
• Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. Chill time (optional): 4 hours.
• If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.

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.

HOMEMADE MANGO CURD

Steps:

• Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
• Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
• Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
• Pour into sterilised conserve jars and store in the fridge.

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!