One Delicious Custard Recipe – Leche de Mango
Traditionally made from zapote, also called mamey fruits, in the gulf region of Mexico, this delicious custard-like dessert can also be made with store bought mango puree, but of course nothing beats fresh. Simple to prepare and rich yet light on the palate; it is the perfect finish to a spicy meal.
For a delicious presentation, layer cold custard with whipped cream or plain custard with lemon zest. Garnish with a cherry and half a cookie, a mint leaf, a slice of mango or as in the recipe, some chopped almonds, sugar and cinnamon.
- 1 quart milk
- 1 stick cinnamon
- 1 1/2 cups sugar
- 3 egg yolks, beaten
- 3/4 cups raw almonds, ground
- 2 mangoes, pureed
- 1/8 cup raw chopped almonds
- 1 Tbsp sugar
- 1/2 Tbsp ground cinnamon
- Bring milk and cinnamon stick to a boil in a heavy saucepan.
- Remove from heat and cool to room temperature.
- Add sugar, and slowly reheat, stirring constantly, until mixture thickens to light custard, about 5-8 minutes.
- Remove from heat and add egg yolks, incorporate thoroughly and return to low heat.
- Stirring constantly cook until custard thickens, another 5-8 minutes.
- Remove from heat, add ground almonds and mango puree.
- Pour into a serving bowl and refrigerate for two hours.
- Garnish with sugar, cinnamon, and chopped almonds, or any other eye-catching garnish to serve.
This custard can also be served warm, depending on your tastes, used as a filling for crepes or cannolis, though most people seem to prefer it cold.