Mango Custard
This cooling custard is particularly refreshing after one too many dollops of chili sauce.
By Rachel Klein
Sweet and simple, this treat is the perfect finish to a spicy Asian-inspired meal. If you have guests coming, this is an impressive dessert to throw together just before they arrive, since it needs a little time in the fridge to firm up.
Serves 4
What You Need:
- 2 mangoes
- 1/2 cup ice
- 12 ounces coconut milk
- 2 teasoons agave nectar
- 2 teaspoons agar agar powder
What You Do:
- In a blender, purée mangoes and ice until smooth. In a large saucepan over medium-high heat, bring coconut milk and agave nectar to a boil. Lower heat to medium. Add agar agar and whisk for about 5 minutes, until powder has dissolved.
- Add mango purée to coconut-milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.
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Posted: Aug 08 2010 10:55AM By marc
I make a mango custard ice cream and this sounds like an interesting variation on that. You may want to reconsider the agave nectar, though. Although agave nectar is marketed as being healthy, it actually contains more fructose than high fructose corn syrup.
Posted: Aug 22 2010 18:32PM By Drea
It may contain more glocose but it also has a very hig glycemic index. That means that your body absorbs it slowly and it burning energy absorbing it. As apposed to corn syrup which is absorbed by your body almost instantly without any effort thus giving you a sugar high and a quick come down.
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