Why Mango Custard Is a Great Healthy Dessert
Although dessert often gets a bad rap for being unhealthy, I believe mango custard proves that sweet treats can be both delicious and nutritious. This creamy dessert is packed with vitamins from ripe mangoes, giving you a burst of flavor while boosting your immune system.
The addition of coconut adds a tropical twist, while using skim milk keeps it light and lower in calories. Plus, it’s naturally sweetened with brown sugar, making it a guilt-free indulgence.
I love that I can enjoy a dessert that satisfies my sweet tooth without compromising my health goals. Mango custard truly is a delightful treat!
Ingredients of Mango Custard
When it comes to whipping up a delicious dessert, the ingredients can make all the difference. For a luscious mango coconut custard that dances on your taste buds, you’ll need a few key items to get started. This recipe is simple and lets the natural sweetness of the mango shine through. So, grab your shopping list and let’s make sure we’ve everything we need to create this delightful treat.
Here’s what you’ll need:
- 2 very ripe mangoes, peeled and cut into chunks (don’t skimp on the ripeness, trust me)
- 1 teaspoon lemon juice (a little zing never hurt anyone)
- 1 teaspoon coconut extract (because who doesn’t love a tropical vibe?)
- 1 cup skim milk (keeping it light and creamy)
- 1/4 cup cornstarch (this is the magic thickening agent)
- 3 tablespoons firmly packed brown sugar (for that caramel-like sweetness)
Now, when it comes to ingredients, it’s important to note that the quality of your mangoes really matters. The riper they are, the sweeter and more flavorful your custard will be. You want them to be so ripe that they practically melt in your mouth – that’s the good stuff.
And if you can find fresh coconut extract, go for it! It’ll take your custard to another level. But don’t stress too much if you can’t; the recipe still rocks with store-bought.
And hey, if you’re feeling adventurous, you could even toss in a pinch of cinnamon or nutmeg to give it a unique twist. Just remember, cooking is all about having fun and experimenting, so don’t be afraid to make it your own!
How to Make Mango Custard
Making mango coconut custard is a delightful adventure that begins with our star ingredient: those 2 very ripe mangoes. First, you’ll want to peel them and cut them into chunks—think small enough to fit in your blender but big enough to really showcase that sweet, juicy goodness.
Once that’s done, toss those mango pieces into your blender along with 1 teaspoon of lemon juice and 1 teaspoon of coconut extract. Blend it all together until you have a gloriously smooth puree. This is your tropical base, and honestly, it smells like sunshine in a bowl.
Now, let’s move on to the custard part. Grab a small saucepan and combine 1 cup of skim milk, 1/4 cup of cornstarch, and 3 tablespoons of firmly packed brown sugar. Mix everything together until the cornstarch is completely dissolved—this is essential, trust me.
Place the pan over medium heat and keep stirring constantly. You don’t want this to stick or burn; nobody wants a burnt custard. As the mixture heats up, watch for it to come to a gentle boil. Once it does, keep stirring (yes, even if your arm starts to feel like spaghetti) for two full minutes. It’ll thicken up beautifully, and you’ll know you’re on the right track.
Once that custard is thick and creamy, gently fold in your mango mixture. The color is going to be stunning—a beautiful golden hue that’s hard to resist.
Spoon this luscious blend into a shallow bowl and let it cool. After that, pop it in the fridge to chill thoroughly. I mean, who doesn’t love a chilled dessert on a warm day?
And there you have it, your very own mango coconut custard, ready to impress anyone lucky enough to dig into it. Just remember to save some for yourself; you might be tempted to eat it all in one sitting. But hey, no judgment here.
Mango Custard Substitutions & Variations
If you’re looking to mix things up with your mango coconut custard, there are plenty of delicious substitutions and variations to explore.
For a tropical twist, try adding pineapple or passion fruit for extra flavor. You can swap skim milk for coconut milk to enhance the coconut richness.
If you’re in the mood for something sweeter, use honey or maple syrup instead of brown sugar.
Want a creamier texture? Substitute half of the cornstarch with gelatin.
And if you’re feeling adventurous, a dash of cardamom or vanilla can elevate the taste.
The possibilities are endless, so get creative!
What to Serve with Mango Custard
To truly elevate your mango coconut custard experience, consider pairing it with complementary flavors and textures.
I love serving it alongside a light tropical fruit salad, featuring pineapple and kiwi for a revitalizing contrast. A sprinkle of toasted coconut on top adds a nice crunch, too.
For a bit of indulgence, a dollop of whipped cream or a scoop of vanilla ice cream can enhance the creaminess.
If you’re feeling adventurous, try it with a ginger snap cookie for a spicy kick.
Each option highlights the custard’s flavors while creating a delightful dessert experience. Enjoy!
Additional Tips & Notes
Pairing your mango coconut custard with delightful accompaniments can enhance the overall experience, but there are also some handy tips to keep in mind while preparing the custard itself.
First, make certain your mangoes are very ripe for maximum sweetness and flavor. When blending, guarantee the mixture is completely smooth to avoid any lumps.
Stir constantly while cooking to prevent sticking. If you want a creamier texture, consider using full-fat coconut milk instead of skim milk.
Finally, give your custard ample time to chill; this enhances both flavor and consistency. Enjoy experimenting with flavors and textures!