Tuesday, 7 July 2015

Mango Custard with toasted coconut

Easy and refreshing summer dessert. Cool, creamy mango custard with chunks of mango, sweetened with honey and topped with toasted coconut.


  • 500 ml Milk ( I used full cream milk)
  • 2 and 1/2 Tablespoons Vanilla flavored custard powder
  • 3 Tablespoons Organic Honey
  • a pinch of cardamom powder
  • 1 pinch of wilton lemon yellow gel color ( optional)
  • 1 Ripe Mango
  • 1/4 Cup Fresh coconut cut into thin slices


 Preheat Oven at 180 C / 350 F

1. In a oven safe tray , spread the coconut slices and toast them at 180 C. Watch carefully and move it around every 3 to 4 min for even browning. They may burn very quickly, so you need to watch close
2. Once coconut is browned, remove from Oven and let it cool


1. Wash mango and peel remove skin. Cut half of the mango into big chunks. Add these big chunks of mango into a food processor and puree it to smooth paste.

2. Then chop the remaining mango into small cubes. Toss mango cubes with 1 tablespoons honey and set aside

3. In a small bowl, add 2 and 1/2 Tablespoons of custard powder. Add 1/4 cup cold milk and stir to make it a smooth paste. Set aside

4. In a sauce pan bring remaining milk to boil. Once the milk starts boiling, reduce the heat to lower setting

5. Stir in remaining honey to the milk. Then add custard powder paste in steady stream and whisk continuously

6. Whisk and cook the custard for 8 minutes until it thickens to desirable consistency. Make sure to whisk continuously otherwise it might get burnt at the bottom

7. Switch off the flame. Add wilton yellow gel color , cardamom powder and give it a nice stir

8. Let the custard cool for 15 to 20 minutes. Once the custard is warm / cold, stir in the pureed mango we prepared at step number 1 and combine well

9. Add the mango cubes tossed in honey to the custard and chill the custard in refrigerator

10. Serve chilled custard with a drizzle of honey and slices of toasted coconut on the top


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