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.

Ataulfo mangoes, coconut milk, egg yolks, sugar, cornstarch set out and ready to go.
  • 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!
4 mangoes are broken down and puréed in a food processor.
  • 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.
Cornstarch, a portion of coconut milk, sugar, and salt are added to the processor and puréed.
  • 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.
The custard is whisked and cooked slowly over low to medium heat until thickened.
  • 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.
A large ceramic bowl of coconut mango custard, and a small bowl of candied pepitas, and a small bowl of toasted coconut.
Serving suggestion: If buffet-style service is in order, scoop all of the custard into a serving bowl. Either garnish the bowl, or place individual bowls of candied pepitas and toasted coconut alongside.

❓FAQ

How do I choose mangoes?

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.

How long can I keep the coconut mango custard, and how should I store it?

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.

What does it mean to “temper” the eggs?

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.

Two martini glasses with homemade mango custard, candied pepitas, and toasted coconut on a yellow tray.
Serving suggestion: Scoop your coconut mango custard into pretty bowls or glasses. Topped with spiced, candied pepitas and toasted coconut.

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!”

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

Gluten and dairy free Coconut Mango Custard topped with candied pepitas and toasted coconut on a yellow tray.

Coconut Mango Custard

A tropical custard gets topped with crunchy spicy-sweet-salty candied pepitas and toasted coconut… It's gluten and dairy free, creamy, and delicious!
5 from 7 votes

Click to rate!

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

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

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

Macronutrients are an approximation only, and are based on lite coconut milk which is what I use. I included 1 tablespoon of Candied Pepitas per serving.

Nutrition

Calories: 219kcal

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.

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

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26 Comments

  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. 🙂