Mango custard (lacto)

Yield: 1 Servings

Measure Ingredient
2 \N Very ripe mangoes, peeled & cut into chunks, center seed removed (about 2 cups)
1 teaspoon Lemon juice
1 teaspoon Coconut extract
1 cup Skim milk
¼ cup Cornstarch
3 tablespoons Firmly packed brown sugar

In blender container, combine mango chunks, lemon juice & coconut extract.

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 full minutes. Spoon into 1-qt. shallow bowl. Chill thoroughly. Serves 6. 106 calories per serving. 2 g protein. 0 g fat. 26 g carbohydrate. 26 mg sodium. 1 mg cholesterol. 0% fat. [I suppose you might be able to make this vegan by using rice milk or soy milk, but I've never tried it that way myself.]

Posted to fatfree digest V97 #006 by ReddHedd@... on Feb 22, 1997.

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