Mango and Almond Custard

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Serves: 6
Ingredients: 
3/4 cup sugar
3  tbsp. cornstarch
1/8 tsp. salt
3  cups half-and-half
4  large egg yolks
2  tsp. vanilla extract
2  ripe mangoes, peeled, pitted and diced
3/4 cup whipping cream
2  tbsp. powdered sugar
1/4 tsp. cinnamon
1/2 cup slivered almonds, toasted
Preparation: 

In a medium saucepan, combine sugar, cornstarch and salt. Whisk in half-and-half and egg yolks.  Over medium-high heat, bring mixture to a simmer, whisking constantly. Reduce heat to medium-low and cook, stirring constantly, until the mixture thickens, about 2 minutes.

Pour custard through a fine mesh strainer into a medium bowl. Stir in vanilla extract. Cover with plastic wrap, placing plastic wrap directly on surface of custard. Refrigerate until cooled and set, at least 3 hours.

When cooled, puree ½ of the diced mango in blender or food processor until smooth and stir into cooled custard. Refrigerate until ready to serve. In another medium bowl, beat cream, powdered sugar and cinnamon until stiff peaks form. Spoon custard into dessert cups and top with whipped cream, toasted almonds and the remaining diced mango.

Nutritional Info: 

Calories 546.8; Fat 35.5 g; Sat Fat 17.2 g; Mono Fat 13.2 g; Poly Fat 3.208 g; Protein 9.134 g; Carb 52 g; Fiber 2.709 g; Cholesterol 225.4 mg; Sodium 161.1 mg; Calcium 207.6 mg; Potassium 394.3 mg; Vitamin E 5.18 mg;

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Mango and Almond Custard
  • 3/4 cup sugar
  • 3  tbsp. cornstarch
  • 1/8 tsp. salt
  • 3  cups half-and-half
  • 4  large egg yolks
  • 2  tsp. vanilla extract
  • 2  ripe mangoes, peeled, pitted and diced
  • 3/4 cup whipping cream
  • 2  tbsp. powdered sugar
  • 1/4 tsp. cinnamon
  • 1/2 cup slivered almonds, toasted

In a medium saucepan, combine sugar, cornstarch and salt. Whisk in half-and-half and egg yolks.  Over medium-high heat, bring mixture to a simmer, whisking constantly. Reduce heat to medium-low and cook, stirring constantly, until the mixture thickens, about 2 minutes.

Pour custard through a fine mesh strainer into a medium bowl. Stir in vanilla extract. Cover with plastic wrap, placing plastic wrap directly on surface of custard. Refrigerate until cooled and set, at least 3 hours.

When cooled, puree ½ of the diced mango in blender or food processor until smooth and stir into cooled custard. Refrigerate until ready to serve. In another medium bowl, beat cream, powdered sugar and cinnamon until stiff peaks form. Spoon custard into dessert cups and top with whipped cream, toasted almonds and the remaining diced mango.