Coconut Mango Custard with Candied Pepitas
Coconut Mango Custard with Candied Pepitas is a lovely tropical egg custard with a twist – crunchy cinnamon and chipotle candied pepitas and toasted coconut! AND. It’s PROGRESSIVE EATS time, our virtual progressive dinner. Keep reading for more fabulous spring egg dishes… Yum!
I have a love affair with eggs! Back in the eighties and nineties, when I was a young woman trying to feed my family a healthy diet, I was never convinced that eggs were a dietary villain, and I continued to serve them. Lol.
In 2019, I eat 1 egg nearly every day… rarely more than 1. I feel confident that I am making a healthy choice. My cholesterol has always been in the low or low normal range, so I’ll just keep eating them. 😉
My daily egg typically tops a bowl of savory oatmeal. Yes, it’s delicious. In fact, if I have Hatch green chile, I’m having Green Chile Savory Oatmeal with an Egg. But eggs aren’t just for breakfast…
I don’t make desserts often, and when I do, they have to be amazing. Well, the egg in this custard recipe makes this so luxurious, and the mango and coconut “bring it” in the flavor department. It’s AMAZING!
Making Coconut Mango Custard
We are (of course!) starting with mangoes. I hate breaking them down, but unless I’m really rushed, I do it. Or, I get my sous chef/husband to do it…
While the Coconut Mango Custard cools, prepare the Candied Pepitas (full recipe). If you’re starting with salted pepitas, you probably don’t want any additional salt!
Add 1/2 cup pepitas (I use salted) to a sauté pan over medium-high heat. Cook 1 to 2 minutes (stirring constantly), and then add 1/4 teaspoon ground chipotle chile and 1/4 teaspoon cinnamon. Reduce heat if it starts to smoke.
Add 1 tablespoon sugar. Continue stirring until sugar is completely melted and the pepitas are coated. Spread out on foil or waxed paper. Salt them if desired.
When the Candied Pepitas are completely cool, sprinkle atop your Coconut Mango Custard. If you have any leftover, store them in an airtight container. They make great snacks!
Are you excited to try Coconut Mango Custard with Candied Pepitas? We’re looking forward to having it again. AND AGAIN.
Before you leave, make sure you peruse this list of excellent egg dishes from my food blogger buddies. You’ll find everything from breakfast through dinner!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features eggs (perfect for Easter!), and our host is Carol who blogs at From A Chef’s Kitchen.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of these delicious dishes that feature eggs!
A Spring Eggstravaganza
Breakfast
- Avocado Toast with Bacon, Egg & Onions on Naan – Creative Culinary
- Akuri – Parsi Style Scrambled Eggs – Spice Roots
- Cheesy Hash Brown Egg Nests – Mother Would Know
Appetizer
- Deviled Eggs with Gremolata – Sarah’s Cucina Bella
Bread
- Raspberry Brioche Crescents – The Redhead Baker
Main Courses
- Huevos Rancheros – Karen’s Kitchen Stories
- Provençal Baked Eggs and Potatoes – The Heritage Cook
- Shakshuka – OMG Yummy
Side Dishes
- Arugula Egg and Asparagus Salad with Creamy Lemon Vinaigrette – From A Chef’s Kitchen
- Double Baked Artichoke – Gruyere Souffle – The Wimpy Vegetarian
Desserts
- Individual Chocolate Souffles – That Skinny Chick Can Bake
- Coconut Mango Custard with Candied Pepitas – Beyond Mere Sustenance
Coconut Mango Custard with Candied Pepitas
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Equipment
Ingredients
Coconut Mango Custard
- 1 cup mango puree - see notes
- 1 cup lite or regular coconut milk
- 2 ½ tablespoons cornstarch
- 2 tablespoons sugar - or more to taste
- 3 egg yolks
- ½ teaspoon fine sea salt
- Candied Pepitas
- ½ cup roasted pepitas - see notes
- ¼ teaspoon ground chipotle chile
- ¼ teaspoon cinnamon
- 1 tablespoon sugar
- additional salt as needed - see notes
Instructions
- Assemble ingredients.
- Breakdown and purée mango in a medium to large food processor.
- Whisk 1/4 cup of the coconut milk with cornstarch in a small bowl, and add along with sugar to processor.
- Add egg yolks. Pulse until creamy and smooth.
- Heat remaining coconut to just below a boil, then add by ladle to processor, pulsing, adding, pulsing, adding. This will “temper” the eggs, and avoid any curdling.
- Pour mixture back into the saucepan and bring to a boil stirring constantly
- When desired consistency is reached the custard is done! Cool completely, and serve at room temperature or chilled.
- While custard cools, make the candied pepitas. Heat a small sauté pan to medium-high heat, and add pepitas. Toast 1-2 minutes before adding chipotle powder and cinnamon. Toast another minute, then add sugar. Watch and stir carefully as you don’t want to burn the sugar.
- When the sugar is completely melted, scrape the mixture onto foil or waxed paper. Salt if necessary. (See notes).
- To Serve: Divide custard among 4 (preferably pretty) serving dishes. I love martini glasses or individual trifle bowls. Top with a sprinkle of candied pepitas and toasted coconut as desired.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Oh I LOVE these!!!! I made mango custards last summer using coconut milk, and they were a hit. But I want to work on them more and serve them again. It never ever occurred to me to top them with spiced pepitas! That’s a genius idea!!
Those spiced and candied pepitas are addicting Susan! I hope you’ll give them a try!
As I walk past my neighbor’s mango trees, I notice that they are large and should be ripening soon. A couple of them would be perfect for your delicious looking custard.
How awesome to have a neighbor with mango trees! I hope she shares. Thanks Karen!
I was supposed to get those leftover pepitas; guess I’ll just have to make my own.
Lol. He who hesitates is lost! 😉
I just love the candied pepitas on this custard. And mango just makes my heart sing. Thanks for sharing such a luscious light dessert to kick off spring.
It’s a lovely spring dessert, and those candied pepitas are addicting!
Oh, how I love mango! And champagne mangos are my favorite. This dessert sounds delightful. Also, I refuse to believe eggs are a dietary villain too.
Lol. I fought that notion for years, so I’m pretty happy the pendulum has swung back in favor of eggs. Thanks Sarah!
This looks totally amazing and I’m so glad you’re a part of Progressive Eats! I knew you’d do us proud! Yeah, those pepitas are likely to become a new snacking favorite!
Thanks Carol! And be careful, those pepitas can be addicting!
This is so creative and beautiful. I love everything; where to start? But admit I would make the pepitas just to munch on alone; and likely finish them off too!
Welcome to our group; so nice to have you onboard!
Thank you Barb! I am excited and honored to be part of the group, and look forward to the challenge and getting to know a few more awesome bloggers!
I don’t make many custard desserts, but this one has truly caught my eye! Plus I am intrigued by the idea of candied pepitas. I’ve never given up eggs and had to smile when I saw that you hadn’t either – there are some health “trends” that you just have to let go by without actively opposing, knowing that in a few years the pendulum will come back, hopefully to a more reasonable place. It’s a beautiful – and I’ll bet tasty – contribution to our Progressive Eats dinner, one I’d be glad to end a meal with.
Thank you Laura! I don’t make any desserts very often, and when I do, they have to be worth the calories. LOL. I am so happy to be a part of this stellar group of lady bloggers. YES! And yest to more eggs. 🙂
When I hit this page and saw the picture I couldn’t help but say out loud – WOW, this looks good! Custard is our favorite treat so this is a must try. I’ll have to make a double batch of the pepitas because I’m sure I’ll eat half of them before I finish the custard. 🙂
The candied pepitas are definitely a temptation! I tried to save the extra for hubby, and caved in… I finished them off! And the custard is lovely too! Thanks MJ. 🙂
That’s so gorgeous served in the martini glass.
P.S. I never stopped eating eggs either!
Thanks Karen! I don’t often make desserts, so when I do, they need to be pretty and worth the calories! 😉
What a beautiful and delightful dessert! And oh those candied pepitas – I could eat those by the handful!
They certainly are a temptation Jane! I must confess I polished them off in a moment of weakness…
What a delightful and aromatic custard. I love the aroma from mangoes.. it is so divinely heady!
Yes Ansh! Mangoes are heavenly and heady, and when combined with eggs and coconut milk, they’re irresistible!