Mango Labaniyad (Creamy Custard)
Published Aug. 16, 2024
- Total Time
- 30 minutes, plus 4 hours’ chilling
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes, plus 4 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups whole milk
- 1cup heavy whipping cream
- 6egg yolks
- ¼cup cornstarch
- 5tablespoons cane or granulated sugar
- 1teaspoon vanilla extract
- 3medium to large ripe Ataulfo mangoes, peeled and sliced
Nutritional analysis per serving (4 servings)
587 calories; 32 grams fat; 18 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 58 grams sugars; 11 grams protein; 82 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot over medium, heat up milk and cream until hot but not boiling.
- Step 2
Meanwhile, in a large bowl, whisk together egg yolks, cornstarch, sugar and vanilla extract.
- Step 3
When the milk mixture is hot but not boiling, after 2 to 3 minutes, take the pot off the heat. Integrate the milk mixture into the egg yolk mixture by adding a few tablespoons at a time while whisking continuously.
- Step 4
Pour the combined mixture back into the pot and turn the heat to medium-high. Whisk continuously and gently until the liquid thickens significantly, 5 or 6 minutes.
- Step 5
Transfer the custard to a large bowl and cover with plastic wrap, pressing lightly down on the surface to prevent skin from forming as it cools.
- Step 6
While the custard cools, blend the mangoes in a blender into a smooth, thick purée. If the mangoes don’t purée easily, add some of the cooled custard and blend. (You should have about 2 cups of mango purée.)
- Step 7
When the custard reaches room temperature, gently fold or mix in the mango purée. Cover again with plastic wrap and chill until completely cold, at least 4 hours. Enjoy the custard on its own or topped with fruits of your choice. (Custard will keep, covered and refrigerated, for up to 3 days.)
Private Notes
Comments
How would it be with frozen diced mango? Fresh mango is hard to get right (either not ripe enough, too stringy, etc.) And for the decorative bits on top, perhaps just let the frozen pieces drain for a while so they aren't too sodden.
The high ratio of yolks to milk, and the addition of cornstarch, suggest this recipe is modified to take into account the thin nature of mango puree. Even when made from fresh mangoes, puree is pourable and drinkable. If using frozen mango or even fresh but fibrous varieties like Tommy you can push the puree through a medium sieve with the back of a spoon. Problem solved.
Mango ripens from the stem end toward the point. For good puree or smoothies we let them sit on the counter till the tip is soft. If overripe, the stem end might get mushy and dark, it's still fine for this dish. I'm in South Florida.
You can purchase mango puree in a can.
I made this with a 12 ounce package of frozen mango chunks. I started with them frozen in my mini food processor and the result was a bit grainy. However, given some defrost time, I was able to produce a smooth puree of a bit under two cups.
I followed the recipe the only change I used oat milk and cream my custard was nice and thick I put 2 cups of pure mange and put in the fridge after 6 hours the custard was very thin consistency of smoothie. Any one else experienced the same problem. I think I have to freeze it and make mango ice cream.
@Ellie V. Same! It feels very much like a smoothie. Did you try freezing it?
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