Mango Lime Custard

Custard is creamy, sweet, and oh so rich. When you add mango and lime into it it’s a tropical treat. Mango lime custard is perfect with fruit, on it’s own, or in a tart.

The most common custards you see are vanilla or perhaps lemon. I love the fusion of the sweetness of the mango and the slight acidity of the lime zest in this mango lime custard.

Depending on the day I go back and forth on whether custard is an easy dish to make or if it’s easy because I know how to make it. There is a huge difference between those two things. I always seem to come to the conclusion that if you have patience and are paying attention it’s easy. If you’re not paying attention, you’re going to end up with sweet scrambled eggs. Moral of the story, just pay attention and you’ll get it right every time.

I used to make my mango custard from scratch. Meaning, I’d puree the mangoes and slowly cook it into the custard. Then I found the Laziza brand mango custard powder. Personally, I really like it. It doesn’t have that overly fake flavor to it, and that means I can spend my time doing extra fun stuff with the custard. Such as make a mango custard tart. I do still from time to time do use fresh mango puree instead, but quick fixes are always nice.

Life is short, very annoying depending on the day. Or weird for that fact. For example, my cat makes strange clucking noises in his sleep, and my dog refuses to stop chasing things in his sleep.

Custard Fan? Try these:

Mango Lime Custard

Course: DessertCuisine: British, Punjabi FusionDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total Time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups whole milk

• 1 1/2 tbsp granulated sugar

• 2 tbsp Laziza mango custard powder

• 1 lime, zested

Directions

• In a small nonstick pot combine milk, sugar, and custard powder with a plastic (to not scratch your pot) whisk over low heat.
• Bring milk mixture to a light simmer. Make sure to keep whisking. You don’t want it to stick to the bottom.
• Whisk in 1/2 of your lime zest.
• Continue whisking. At this point your custard should be frothy.
• Continue cooking and whisking until thickened. This should be the consistency of thick eggnog or if you’ve had custard, hot custard (duh).
• Remove from stove, pour into a container, and top with remaining lime zest.
• Serving:
• If you’re serving it hot, serve immediately. Keep container over a warm bowl of water to ensure a skin doesn’t form on your custard.
• If you’re serving it cold, pour it into a container, cover with plastic wrap (make sure it’s touching the surface of the custard), and refrigerate for at least 2 hours. Garnish before serving.

Notes

• I don’t follow their cooking instructions. But you can, they work perfectly well.

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