Ingredients
- 2 Ripe Mangoes
- 1 Cup Coconut Milk
- 2 ½ TBSP cornstarch
- 3 TBSP Confectioner’s Sugar
- 4 Egg Yolks
- Approx. 1/8 teaspoon Vanilla Extract
- Cinnamon to taste
Preparation
- Cube 2 mangoes and reserve a few cubes to add back in after the custard is made
- Place the rest of the mango into a blender or food processor (I use a food processor)
- Add Sugar to the mango and blend until smooth and leave it in the processor
- Pour ¼ cup of the coconut milk into a bowl is measuring cup and mix in the cornstarch and stir it together to dissolve then add to mango in processor
- Add cinnamon
- Add egg yolks to processor
- Pour remaining ¾ cup of coconut milk into a pan and bring to light boil over medium to medium/low heat
- Pour the hot coconut milk into the food processor and blend for 10-20 seconds
- Pour mixture back into the pan and heat on medium whisking constantly while bringing it back to a simmer
- When thickened pour into ramekins, glasses or bowls, add reserved mango cubes and chill in refrigerator
- Top with fresh mint if desired
If you are interested in more food posts you can visit my Facebook page Jason J Morgan – The Cast Iron Ronin
