This rescipe originally came from Splenda. I didn't like it with Splenda so I subsituted it with sugar. "Mangoes are a wonderful ingredient for desserts -- their distinctive aroma and flavor blends so well with other components. Here, mango puree infuses baked custards. Don’t bother unmolding them, and serve chilled, with a dollop of whipped topping and a couple of mango slices, if you so desire."
My Private Note
Units: US | Metric
- 1Position the rack in the center of the oven and preheat to 350˚F.
- 2Puree the chopped mangoes in a blender or food processor. You should have about 1 cup puree.
- 3Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the sugar. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
- 4Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes.
- 5Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. Chill time (optional): 4 hours.
- 6If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.
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Nutritional Facts for Baked Mango Custard
Serving Size: 1 (153 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 162.4
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 2.2 g
- Cholesterol 114.8 mg
- Sodium 69.4 mg
- Total Carbohydrate 24.7 g
- Dietary Fiber 0.9 g
- Sugars 20.4 g
- Protein 5.5 g