Easy Thick and Creamy Mango Custard

Name: Easy Thick and Creamy Mango Custard
Yield: 6 servings
Cuisine: American
Ingredients: 100 ml Heavy cream; 300 ml Milk; 300 ml Mango purée; 50 grams Granulated sugar; 5 grams Powdered gelatin; 5 grams (If using gelatin sheets)

cookpad.japan @cookpad_jp

I wanted to use up some leftover mango purée I had in my freezer, so I made this.

I made this with frozen mango purée. It can also be made by blending mangoes in a blender, although it will have a smoother texture if you use a hand mixer. The mango purée topping brings out the rich flavour, giving the custard a tasty finish. Recipe by 365smile

I wanted to use up some leftover mango purée I had in my freezer, so I made this.

cookpad.japan @cookpad_jp

I wanted to use up some leftover mango purée I had in my freezer, so I made this.

Saved

Ingredients

6 servings

100 mlHeavy cream
300 mlMilk
300 mlMango purée
50 gramsGranulated sugar
5 gramsPowdered gelatin
5 grams(If using gelatin sheets)

Saved

Steps

1

Put the milk, heavy cream, and granulated sugar in a saucepan and heat over low heat. Don't let it boil.
2

When the sugar has dissolved, remove from the heat and add the gelatin. Dissolve and mix well.
3

Add the mango purée in small batches and mix well. (Leave 30 ml aside for the topping.)
4

Pour it into cups, and leave in the fridge for 30 minutes to chill and set.
5

Whip some heavy cream (not listed) until soft peaks form, and top your custard cups with it. Then top with the mango purée you set aside.
6

User "Charameruko" added tapioca.
7

User "Kyu-three" added cute decorations. It looks pretty enough to sell!
8

User "yuin" made it with kanten and said that it was very tasty.