Layered mango custard
A weekend Dominica dessert. Ready in about 6 hours 38 minutes. Difficulty: more effort.
- 2 hr 20 minPrep (about)
- 4 hr 18 minCook (about)
- 6 hr 38 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 1 ½ tbsp custard
- 3 cups heavy whipping cream
- 3 cups milk
- ⅓ cup sugar
- ⅓ cup + 2 tsp water
- Garnish mint Shopping tip: Fresh mint leaves.
- Garnish mango
- Topping mango
- ¼ cup + 1 tbsp water
- To taste sugar
Spices & seasonings (1): vanilla extract
- 1 ½ tbsp vanilla extract
How to make it
Steps in our own plain words.
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For the pudding custard.
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Mix water and gelatin in a bowl.
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Let it rest for around 7-10 minutes.
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Mix cream, milk and sugar.
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Heat for some minutes until all the sugar melts.
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Do not boil.
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Take it off the stovetop.
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Let it rest for about 5 minutes.
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Add gelatin mixture.
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Stir.
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Add vanilla essence.
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Pour mix into small glasses at an angle.
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It's rich so your smaller glasses will help reduce the serving.
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Move to refrigerator to chill for minimum of 4 hours.
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Please don't put it in your freezer.
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For the mango puree.
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Wait until you're ready to add your mango purée to the top of your pudding.
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Then start your process of preparing the puree.
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Purée mango chunks/slices using a blender or hand help mixer.
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Strain purée for a finer consistency.
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Use puree as is you can add sugar for a little more sweetness.
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To make the puree like pudding.
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Add sugar to puree.
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Move to a stove top.
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Stir until sugar is dissolved.
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Remove from stovetop.
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Add gelatin mixture.
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Stir consistently.
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Remove chilled creamy custard from refrigerator.
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Add mango puree mix to the top of it.
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Chill for a minimum of 2 hours.
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Top with mint and small mango pieces.
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Serve.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.