Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: MAKES 3 to 4 half-cup servings
- 2 ripe fresh mangoes (see this link for buying/cutting tips)
- 1 cup coconut milk, regular or lite
- 2.5 level Tbsp. cornstarch
- 2-3 Tbsp. white sugar
- 3 egg yolks
- optional garnish: fresh mint leaves
- Slice up mango into cubes (include flesh around stones). Set aside 3-4 Tbsp. for serving, and place the rest in a blender, food processor or large chopper (you want about 1 cup). Add 2 to 3 Tbsp. sugar and process 10 to 20 seconds to create a smooth mango puree. Leave this in your blender/processor.
- Pour one-quarter cup of the coonut 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 around the outside and surface is lightly steaming. Pour this hot coconut milk into your blender/food processer (over the mango/egg mixture). 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. Meanwhile, taste-test for sweetness, adding a little more sugar if desired.
- When thickened to your liking, pour or scoop into serving dishes or glasses. Refrigerate until cold. To serve, distribute reserved cubes of fresh mango over the tops of the custard. Add sprigs of fresh mint if desired, and ENJOY!
Note about the Color of this Dessert: The depth of color varies from light to deep orange depending on what type of mangoes you buy and how ripe they are (I try to use very ripe 'Ataulfo' or 'Manila' mangoes from Mexico, since I can't get the Asian variety where I live).