Baked Mango Custard Food

BAKED MANGO CUSTARD RECIPE

Steps:

• Position the rack in the centre of the oven and preheat.
• Puree the chopped mangoes in a blender or food processor, the puree should come in about 1 cup.
• Beat the eggs in a medium bowl with an electric mixer on medium speed until the eggs are frothy.
• Gradually beat in the sugar and pour in the condensed milk, mango puree, and vanilla extract.
• Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
• Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups.
• Bake for 25 to 30 minutes until a knife inserted in the centre of a custard comes out clean.
• Remove the custard cups from the water and transfer to wire racks.
• Let it cool to room temperature. If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least for four hours.
• Serve chilled or at room temperature.

BAKED MANGO CUSTARD

Steps:

• Position the rack in the center of the oven and preheat to 350˚F.
• Puree the chopped mangoes in a blender or food processor. You should have about 1 cup puree.
• Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the sugar. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
• Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes.
• Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. Chill time (optional): 4 hours.
• If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.

MANGO BAKED CUSTARD

Steps:

• Heat milk to simmering and add sugar and salt.
• Add eggs to milk slowly and add vanilla.
• Put mango in bottom of baking dish and pour milk mixture over them.
• Set dish in pan of water and bake at 300' for approximately 1 hour or until a knife comes out clean.

MANGO CUSTARD

Steps:

• In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth.
• In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl.
• Chill thoroughly.

MANGO CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl mix together mango puree, lime juice, and evaporated milk. In a separate bowl thoroughly mix flour, sugar, and cinnamon.
• Gently stir flour mixture into mango mixture. Whisk until smooth, then mix in beaten eggs. Pour mixture into pastry shell.
• Bake in preheated oven for 30 minutes. Chill before serving.

MANGO CUSTARD (VEGAN)

Steps:

• In a blender, puree 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 puree to coconut milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.

MANGO CUSTARD TART

Steps:

• Preheat oven to 350°F.
• In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
• Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
• Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
• TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.