This dessert is easy to make and has a light, velvety texture. Mango adds a stunning colour and its exotic flavour is accented by warm spices
- Prep: 15 min
- Cooking: 5 min
- Refrigeration: 2 h
- 1 pouch (1/4 oz/7 g) unflavoured gelatin
- 1/2 cup (125 mL) milk
- 1 1/2 cups (375 mL) 35 % cream
- 2 tbsp (30 mL) packed brown sugar
- 1/4 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) ground ginger
- 1 cup (250 mL) sweetened canned mango puree or frozen mango thawed and pureed
- Cinnamon-sugar (optional)
In a measuring cup or bowl, sprinkle gelatin over milk; let stand for 5 minutes to soften. Meanwhile, in a saucepan over medium heat, gently whisk together cream, sugar, cinnamon and ginger; heat until bubbles form around the edge. Remove from heat.
Stir in gelatin mixture, stirring to dissolve gelatin. Whisk in mango puree. Pour into 6 ramekins; tap each dish on the counter lightly to release any air bubbles. Refrigerate until set, about 2 hours or up to 1 day.
To serve, set ramekins in a shallow dish half-filled with hot water for 1 to 2 minutes. Wipe dishes dry, run a knife around the edge of custard and invert onto serving plates to unmold. If desired, serve sprinkled with cinnamon-sugar.
Canned mango puree, often made from Alfonso mangos can be found with Indian foods in supermarkets or specialty stores.
Variation: If you have very ripe fresh mangos, use 1 large or 2 Atulfo or Alfonso mangos in place of the canned puree. Increase brown sugar to 1/4 cup (60 mL). Peel mango and puree with sugar.
Top 5 Nutrients
|Calcium:||7 % / 74 mg|
|Riboflavin:||7 % / 0.1 mg|
|Vitamin D:||20 % / 1 mcg|
|Vitamin A:||41 % / 411 mcg|
|Vitamin C:||21 % / 13 mg|