Mango Chunks Coconut Milk Custard
At first, I was following a recipe for an old-fashioned baked custard, but after substituting half the ingredients I ended with a rich coconut cream mango, with tart mango chunks in a coconut milk custard. This is luxurious. In fact, as I’m typing this up, I keep getting lost in the many ways to describe it...just make it.
Ingredients
- ¾ cup granulated sugar (150g)
- 6 large eggs
- ½ cup mascapone cheese, room temperature (112g)
- 1¾ cup full fat coconut milk, chilled (415ml)
- 2 large ripe mangos, cut in 1" chunks *see notes
- 2 tbsp sugar
- 1 cup Cajeta (dulce de leche) Optional
Instructions
- Note: This recipe requires 3-6 hours of chilling time
Prepare the bain-ma·rie
- Preheat the oven to 350°f and have ready a 2-quart oval baking dish and a roasting pan large enough to hold the dish.
Make the custard
- Combine sugar and egg yolks in a large mixing bowl and beat with a whisk until the mixture is light and creamy. Add the mascarpone and beat until just combined. Set aside.
- In a separate bowl, whisk the chilled coconut cream and vanilla on medium speed to soft peaks - like 3 minutes. Gently fold the cream and vanilla into the mascarpone mixture until there are no streaks.
- In a 2-quart oval baking dish, layer your mango chunks evenly at the bottom. Carefully dollop the custard on top of the mango chunks. Then dust the top of the custard with sugar.
- Place the roasting pan in the oven, and the baking dish into the roasting pan. Pour hot water into the roasting pan so it comes up ⅔ of the way up the sides of the baking dish.
- Bake for an hour or until the middle is set. Give the baking dish a nudge, if it is very wobbly in the center then it may need longer in the oven. Just keep an eye on it!
- Let the custard cool to room temperature, then cover and chill overnight or at least 6 hours. Serve cold with a drizzle of cajeta!