Mango Custard
This light and airy custard tastes amazing and makes a perfect summer dessert. It's low in calories and naturally gluten-free. This make-ahead dessert is perfect for any party or get-together you have planned.
Print
Pin
Servings: 12 servings
Calories: 90kcal
Ingredients
- 3 1/2 cups mango puree
- 1 cup evaporated milk
- 1 cup hot water
- 2 envelopes unflavored gelatin
- 1/3 cup sugar
- 1/2 cup ice cubes
- 2 kiwi
- 1 tablespoon lime juice
Instructions
- Peel mangoes and cut into large chunks or use frozen mango.
- Place mango chunks into blender, along with the evaporated milk. Puree until smooth, then pour into a large bowl..3 1/2 cups mango puree, 1 cup evaporated milk
- While the mango purees, heat water. Add gelatin and sugar to hot water and stir 2-3 minutes until dissolved.1 cup hot water, 1/3 cup sugar
- Add ice cubes to mango mixture, then pour in gelatin mixture and stir until fully dissolved.1/2 cup ice cubes, 2 envelopes unflavored gelatin
- Pour mixture into individual ramekins and chill for at least 3 hours.
- To serve, heat the ramekins by dipping into a bowl of hot water (don’t let it touch the pudding), then use a knife to loosen and invert on a plate or serve in the ramekins.
- Optional: garnish mango custard with a diced kiwi, leftover diced mango and squeeze of lime juice.2 kiwi, 1 tablespoon lime juice
- Store in fridge 2-3 days.
Notes
- Use approximately 5 cups of mango chunks to get 3 1/2 cups mango puree.
- For fresh mango, it takes 2-3 mangoes to get 3 1/2 cups mango pulp, depending on their size.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1custard | Calories: 90kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 26mg | Fiber: 1g | Sugar: 15g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.