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 MANGO CUSTER

 
           
Recipe-I Mango Custer  
Ingredients
 
1 cup Skimmed Milk
1 tsp Coconut extract
3 tbsp firmly packed Brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch
Directions Combine mango chunks, lemon juice and coconut extract and blend until smooth. In small saucepan, combine remaining ingredients, Mix until cornstarch is dissolved, Stir in mango mixture, Cook over medium heat, stirring constantly, until mixture comes to a boil, Continue to cook and stir for 2-3 minutes, Transfer into a bowl and let it cool, Chill thoroughly and add some mango chunks before serving.
   
Recipe-II Mango Custer  
Ingredients
  Mango puree - 1 cup (2 ripe magoes, peeled, diced and pureed)
Sugar - 1/4 cup (or according to taste)
Cardamom powder - 1/2 tsp
Custard powder - 4 tbsp (I used Brown and Polson custard powder)
Milk - 1/4cup
Cashews and raisins (fried in 1tbsp ghee) - optional
 
Directions

Mix custard powder with milk and stir well to make sure that there are no lumps. Add mago puree, custard-milk mixture, sugar in a pan and on medium-low flame cook for about 10-15 minutes. Mixture will come together into a pudding consistency. Add cardamom powder before removing from heat. Add the fried cashews and raisins (if using). You can serve this warm or chilled.
   
Recipe-III Mango Custer  
Ingredients
  2 ripe mangoes
2 large eggs
1 c. of fresh milk (the ready-to-drink kind)
4 tbsps. of white sugar
4 tsps. of dark brown sugar
Directions Prepare four ramekins that can each hold about a cup of liquid. Place them in a baking pan. Into each ramekin, place one teaspoonful of dark brown sugar and one teaspoonful of water. Pour enough boiling water into the baking pan to reach a height of about one inch. Place the baking pan, with the ramekins in it, in a preheated 180oC oven for about five to seven minutes or until the sugar melts. Meanwhile, cut the mangoes, discard the stones, scoop out the flesh, roughly chop and pulse in the blender until liquefied. In a bowl, beat the eggs and the milk together. Add the white sugar and pour in the mango puree. Mix until blended. Take the ramekins out of the oven. Ladle the milk-egg-mango mixture into each ramekin until almost full. Pour more boiling water into the baking pan to reach halfway up the ramekins. Put back in the oven and bake for 30 to 35 minutes or until a knife inserted at the center of the custard comes out clean.

 

 
 

                                           

 
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

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