Guilt-less Desserts & Treats for your Family
I’m going to make this one short and sweet. It’s been a big week, I’m tired and emotionally drained and I hurt my neck so I’m not my normal, verbose self. Instead I’ll let the food do the talking.
This Mango Custard is super simple and so healthy. I have opted for using extra Mango rather than any sweetener to make it guilt free and Coconut Cream and Milk to make it dairy free. I made this Mango Custard after picking up a tray of Mangoes for a bargain price at my local supermarket. I know that they’re not always that readily available and cheap so frozen/thawed Mangoes can be used instead.
I love using this Custard recipe (other versions include Sweet Potato, Pumpkin and Chocolate Sweet Potato) as it can be magically transformed into a mousse. The Mousse is made by adding Gelatine to the custard whilst it is still warm which will make it set firm once cooled. The beauty of being able to make a Mousse is it can be used in layer cakes and will hold it shape when sliced, like in this cake or pie. Obviously now I have to make a layer cake using Mango Mousse; any suggestions for what it could be?
- 210 grams puréed Mango fresh or frozen
- 1/3 Cup Milk of choice
- 3 Egg Yolks
- 1 teaspoon Vanilla Extract
- 3/4 Cup Coconut Cream thickened part of opened can of cream/milk which has been in the fridge overnight
If making into a mousse
- 2 1/4 teaspoons Gelatine
- 2 1/2 Tablespoons Water
- Place the purred mango, milk, egg yolks and vanilla in a saucepan and stir until combined.
- Turn heat onto medium and cook until the mixture almost reaches boiling point (i.e. little bubbles start to form and it will get really thick). The custard will want to stick to the bottom of the saucepan so stir constantly.
- Take the custard off the heat and stir in the cream until combined.
- Place the custard into a kitchen blender and blend until no lumps remain and it is silky smooth.
- Alternatively, this can be done with a hand blender in the saucepan.
- Eat warm or cold (the custard needs to be refrigerated).
- Whilst the mixture is heating in the saucepan, sprinkle the Gelatine over the water in a small bowl. Allow to sit and thicken.
- Add the thickened gelatine to the warm custard in the blender and blend until smooth and no gelatine lumps remain.
- Pour into serving bowl and place in fridge for at least 4 hours.
- If adding to a trifle/layer cake: allow the mousse to cool then stir/whisk to loosen before pouring onto layer.