Two recipes in one — easy mango custard and a simple strawberry glaze!
Alright, are you ready for part two of this exciting four part recipe that I mentioned yesterday in my easy Mango Sorbet recipe post? I guess this would technically be parts two and three, because there are two recipes!
The next components of this recipe are a simple strawberry glaze and a mango custard. These are two incredibly easy recipes that can be used as a finishing touch on just about any recipe!
I won’t go into too much detail, but this whole series of recipes is part of a recipe contest I am entering for LorAnn’s Oils. While the main use of these oils are in tomorrow’s recipe, I did use the mango oil that they offer in the custard. I felt like it was easier than cutting up and pureeing mangoes, and it really added a genuine, delicious mango flavor. LorAnn’s Oils are available all over the country, or they can be ordered on the website They aren’t expensive at all!
- 1 cup coconut milk, divided
- 2.5 tablespoons cornstarch
- 3 tablespoons sugar
- ¼ teaspoon Mango Oil Extract"**
- 3 egg yolks
our ¼ cup coconut milk and cornstarch into a bowl. Whisk together.
Add to this mixture the egg yolks, sugar, and extract.
Pour the remaining coconut milk into a pot and bring to a light boil over medium heat.
Stir over medium heat for 7-10 minutes or until thickened.P
If you do not want to use mango oil extract, or cannot find it, you may use one mango and follow these instructions:bring coconut milk, corn starch, sugar, and egg yolks to a light boil for one minute. Transfer to food processor, and process until smooth, then transfer back to pot to continue cooking until thick (stirring the entire time)
- 1/3 cup strawberries, choppd
- 1/4 cup sugar
- 1 1/2 teaspoon cornstarch
- 1/8 cup cold water
- 1 tablespoon butter
- 1 teaspoon lemon
- Blend strawberries until they reach a pulp-like texture.
- Place in sauce pan.
- Add sugar and cornstarch.
- Bring to light boil and stir for two minutes.
- Remove from heat and mix in butter and lemon.