Coconut Mango Custard
Experience a taste of the tropics with this Coconut Mango Custard. A perfect blend of creamy egg custard, coconut milk, and sweet mangoes, and it’s gluten and dairy free too! Kick it up a notch with spiced, candied pepitas and toasted coconut!
👩🏻🍳 Tamara Talks – Mango Custard Inspiration
Mangoes grow in sub-tropical Texas, and (of course) in Mexico just a few miles from our house in McAllen. We can get mangoes year ’round, and often we can choose between varieties. Due to my focus on cooking with locally sourced ingredients, desserts, salsas, snacks, and even main dishes that feature mangoes are a natural for me. PLUS:
I have a love affair with eggs! Back in the eighties and nineties, when I was a young mom 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. Healthy, cheap protein was (and still is) important to me. So, we have a mango and egg dessert!
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! Read on for the specifics…
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- mangoes – You’ll need mango pulp. South Texas always has fresh mangoes, so that’s what I use. I usually use champagne or ataulfo mangoes, and 4 is enough for 1 cup purée. Of course fresh is best, but you can use frozen or even Goya Mango Pulp. See this video for help breaking down mangoes.
- coconut milk – This mango custard requires coconut milk from a can, not the non-dairy coconut milk found in the dairy department. You can use either lite or full fat. I typically use lite coconut milk to save a few calories.
- cornstarch
- sugar
- egg yolks
- sea salt
- garnishes – These spiced candied pepitas are awesome as a garnish.
🔪 Step-By-Step Instructions
- 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… So, get those mangoes peeled, seeded, and cut in chunks. NOTE: You can substitute frozen (and thawed) mango chunks with good results!
- Step 1 – Purée mango in a medium to large food processor. NOTE: I struggle with breaking down mangoes, and my husband is not always available to do it for me. 😂 This video is helpful.
- Step 2 – Whisk 1/4 cup of the coconut milk with cornstarch in a small bowl, and add along with sugar and salt to the processor with the mangoes. Process until very smooth. Add whisked egg yolks. Pulse until creamy and smooth.
- Step 3 – Heat remaining coconut milk to just below a boil. Take a ladleful of the hot coconut milk, and slowly pour it into the mango mixture, pulsing after each addition.
- Step 4 – When mixture temperature has increased significantly, pour mixture back into the saucepan, and bring to just below a bowl, whisking constantly. When desired consistency is reached the custard is done! Cool completely, and serve at room temperature or chilled.
- To serve – Garnish your custard with toasted coconut, candied pepitas, and a mint sprig as desired.
❓FAQ
Choosing a mango is similar to choosing an avocado. The fruit should yield slightly when pressed. If it’s soft, it’s overripe. See How to Choose a Mango for more information.
Homemade custard can typically be stored in the refrigerator for about 3-4 days. After cooling, transfer the custard into an airtight container. Keep in the refrigerator until serving.
Tempering eggs is a cooking technique used to gradually raise the temperature of eggs without causing them to cook too quickly or curdle. It’s commonly used in recipes such as custards, sauces, and soups to prevent the eggs from scrambling when added to a hot mixture.
💭 Tips
Stick with mangoes that are barely ripe, or even slightly under-ripe. They’re easier to peel and break down.
Allow the custard to cool down to room temperature before storing it. This prevents condensation buildup inside the storage container.
Are you excited to try Coconut Mango Custard with Candied Pepitas? We’re looking forward to having it again. AND AGAIN. However, we’ll only have it for special occasions because “healthy!”
Coconut Mango Custard
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Ingredients
Coconut Mango Custard
- 1 cup mango puree - see Ingredients Notes in post
- 1 cup lite or regular coconut milk - I use lite coconut milk
- 2 ½ tablespoons cornstarch
- 2 tablespoons sugar - or more to taste
- 3 egg yolks - whisked together
- ½ teaspoon fine sea salt
Garnishes
- spiced candied pepitas
- toasted coconut
- fresh mint - see notes
Instructions
- 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 and salt to the processor with the mangoes.
- Add whisked egg yolks. Pulse until creamy and smooth.
- Heat remaining coconut milk to just below a boil. Take a ladleful of the hot coconut milk, and slowly pour it into the mango mixture, pulsing after each addition.
- When mixture temperature has increased significantly, pour mixture back into the saucepan, and bring to just below a bowl, whisking constantly.
- When desired consistency is reached the custard is done! Cool completely, and serve at room temperature or chilled.
- Garnish 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!