We've eaten our fair share of mangoes over the past few months - the kids always argue over who gets the seed and there are now lots of t-shirts with faint orange stains down the front. The last few mangoes in the fruit bowl were calling my name this week and I was determined to make something with them rather then just watch them get gobbled up.
Mango and coconut are a match made in heaven. Being dairy-free we use a lot of coconut milk and cream in this house, sometimes as a substitution for dairy but other times like this you really want that creamy lusciousness. My first thought was to make ice cream but our freezer has been a little unreliable lately and I wasn't sure the ice cream bowl would be frozen enough for it to work.
Anyone with a Thermomix will tell you it makes great custard, so that's what I decided to do. And the result? Well this mango coconut custard went down a treat on a hot Autumn-but-feels-like-Summer afternoon.
My kids had theirs for afternoon tea but it would be the perfect dessert to serve after a Asian or Indian meal. Cool, sweet, fragrant and just delicious.
Enjoy!
My Mango Coconut Custard
2 ripe mangoes
500g coconut milk
3 eggs
40g arrowroot
75g rice malt syrup
20g coconut oil
Reserve half a mango and set aside.
Add the flesh of 1 1/2 mangoes and the coconut milk to the mixing bowl and process for 10 seconds / SP 8 or until completely smooth. Scrape down the sides of the bowl and add all remaining ingredients.
Cook for 8 minutes / 90 degrees / SP 4.
Pour into heatproof glasses and place in the fridge to chill completely
To serve, top with reserved mango (finely diced) and garnish with mint leaves or lime zest (optional).
Serves 5
