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
- 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
- Deviled Eggs with Gremolata – Sarah’s Cucina Bella
- Raspberry Brioche Crescents – The Redhead Baker
- Huevos Rancheros – Karen’s Kitchen Stories
- Provençal Baked Eggs and Potatoes – The Heritage Cook
- Shakshuka – OMG Yummy
- Arugula Egg and Asparagus Salad with Creamy Lemon Vinaigrette – From A Chef’s Kitchen
- Double Baked Artichoke – Gruyere Souffle – The Wimpy Vegetarian
Coconut Mango Custard
- 1 cup mango puree (see notes)
- 1 cup lite or regular coconut milk
- 2 1/2 tablespoons cornstarch
- 2 tablespoons sugar (or more to taste)
- 3 egg yolks
- 1/2 teaspoon fine sea salt
- Candied Pepitas
- 1/2 cup roasted pepitas (see notes)
- 1/4 teaspoon ground chipotle chile
- 1/4 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 MyFitnessPal.com, and are based on lite coconut milk which is what I use. I included 1 tablespoon of Candied Pepitas.
- Cuisinart Elemental 8 Cup Food Processor Silver
- Thai Kitchen Lite Coconut Milk, 13.66 fl oz
- Capone 6.5 Oz. Martini Glass (Set of 4)
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Nutrition Information:Yield: 4 Serving Size: one-fourth
Amount Per Serving:Calories: 219