Mango Custard Dessert|Mango Pudding|Guyanese Cooking :)

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a tropical flavor and is dairy-free.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: whole eggs

Silken tofu is a vegan alternative that adds creaminess.

Wash the mangoes and spray with vinegar, then rinse.

Peel and dice the mangoes to make a puree.

Use a blender to puree the mangoes until smooth, without adding any liquids.

Transfer the mango puree into a bowl and set aside.

In a measuring cup, whisk together half and half and custard powder until there are no lumps.

Heat half and half in a saucepan over medium heat until boiling, stirring continuously.

Gradually add the custard mixture to the boiling half and half, stirring to thicken.

Once thickened, remove from heat and let cool.

Combine the cooled custard mixture with the mango puree and mix well.

Pour into a mold or serving bowl and cover with plastic wrap.

Chill in the refrigerator for about three hours before serving.

Garnish with fresh mango pulp and mint sprigs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens