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…

Ataulfo mangoes, coconut milk, egg yolks, sugar, cornstarch set out and ready to go.

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.

Candied pepitas laid out on a copper baking sheet on waxed paper.

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




Main Courses

Side Dishes


A beautiful martini glass with custard on a silver tray.

Coconut Mango Custard close up in a martini glass with candied pepitas and toasted coconut.

Coconut Mango Custard with Candied Pepitas

A tropical-inspired custard gets topped with crunchy spicy-sweet-salty candied pepitas… It’s gluten and dairy free, creamy, and delicious!
5 from 6 votes

Click to rate!

Prep Time 15 minutes
Cook Time 10 minutes
Pepitas 5 minutes
Total Time 30 minutes
Course Desserts
Cuisine Tropical
Servings 4 servings
Calories 219 kcal


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


  • 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.


I usually use champagne or ataulfo mangoes, and 4 is enough for 1 cup purée and a little for a garnish. Of course fresh is best, but you can use frozen or even Goya Mango Pulp.
I start with roasted and salted pepitas. I don’t put any additional salt on them at the end. This is totally a matter of preference. I do toast them 1-2 minutes in the dry pan prior to adding the spices as I like the additional toasty flavor. If your pepitas are unsalted, add salt to taste while they’re still sticky after removing from the pan.
Macronutrients are an approximation only from, and are based on lite coconut milk which is what I use. I included 1 tablespoon of Candied Pepitas.


Calories: 219kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions:

Share this post!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!!

  2. 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.

  3. 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!

    1. 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!

  4. 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.

    1. 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. 🙂

  5. 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. 🙂

    1. 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. 🙂