The summer brings forth the mango season and though I missed a good part of the season due to the lock down, I still managed to make a few dishes using this golden fruit. There’s nothing quite like the perfume of mangoes wafting through the kitchen. It’s just lovely!
I had this idea to make mango custard. It turned out to be a great success. Everybody loved it. I have used grapes, but you can use any fruit of your choice. It’s a light and refreshing end to a summer meal.
You can serve this silky, smooth custard warm or chilled. Either way, it’s a refreshing and unusual dessert. Sponge fingers would be ideal to serve with this custard.
PREP: 15 minutes COOK TIME: 20 minutes
3 egg yolks
1 tsp cornflour
4 tbsp sugar
2 cups milk
1 tsp vanilla extract
A pinch of saffron
1 large mango, cubed
A few grapes, deseeded
Mix the egg yolks, sugar and cornflour to a paste in a pan. Add the milk and saffron and cook over moderate heat, stirring continuously until the mixture is thickened. Remove from heat and let the custard cool. Add the vanilla extract.
Blend a cup of the custard with the mangoes until the mixture is smooth and free of lumps. Add the blended mixture back to the custard and mix well.
Place the grapes in the bottom of four individual glasses and spoon the custard over them. Serve warm or chilled with sponge fingers.