Ingredients
2 cups mango chunk
2 to 3 tablespoons white sugar
1 cup coconut milk, regular or light
2 1/2 tablespoons cornstarch
3 large egg yolks
1/4 cup fresh basil, or fresh mint leaves, optional
Preparation
Gather the ingredients
Set aside a few cubes or slices for serving, and place the rest in a blender, food processor, or large chopper (you want about 1 cup fruit). Add 2 to 3 tablespoons sugar and process 10 to 20 seconds to create a smooth mango puree. Leave this in the blender/processor.
Pour 1/4 cup of the coconut milk into a mug or small bowl. Add the cornstarch and stir rapidly with a fork or whisk to dissolve.
Add this mixture, plus egg yolks, to the mango puree in your blender/processor. Blitz for 10 seconds. Set aside.
Pour remaining coconut milk (3/4 cup) into a pot over medium heat. Bring to a light boil, stirring continually until small bubbles form on the outer edges and surface is lightly steaming.
Pour this hot coconut milk into your blender/processor. Immediately blitz to combine, 5 to 10 seconds.
To finish the custard, pour all of this back into your pot and switch heat on medium-high. Stir continuously and reduce heat to medium as it thickens, 7 to 10 minutes. Taste-test for sweetness, adding more sugar until desired sweetness is reached.
When thickened to your liking, pour or scoop into serving dishes or glasses. Refrigerate until cold.
To serve, distribute reserved mango chunks over the tops of the custard. Add sprigs of fresh mint if desired.
?
Can I make mango custard without eggs?
Yes, you can make mango custard without eggs by using cornstarch or a similar thickening agent to achieve the desired consistency.
PRODUCT IN THIS RECIPE:
Olivivero Mango Chunk