Sweet Mango Custard

Sweet and simple is what best describes this low fat tropical delight. The custards can be kept chilled for as long as seven days.

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Ingredients

1. 2 mangoes, ripe
2. 1 cup / 240 ml coconut milk
3. 2½ Tbsp. / 20 g cornstarch, preferably organic
4. 1 tsp. / 4 g Stevia or monk fruit sweetener or
   • ¼ cup / 60 g inulin sweetener
5. 3 egg yolks, preferably organic omega-3 or pastured
6. Mint leaves to garnish (optional)

Directions

1. Slice the mangoes and cut into small cubes. Reserve half a cup of cubed mangoes for garnish (optional) and place the remaining pieces to a food processor or blender.
2. Add sweetener and pulse beat to process into puree for about 15 seconds.
3. In a bowl, pour ¼ cup / 60 ml of coconut milk along with the cornstarch. Whisk vigorously while adding the egg yolks one at a time. Transfer the coconut milk-cornstarch mixture in the food processor or blender; pulse beat for about 15 seconds.
4. Heat remaining coconut milk in a small saucepan over moderate heat. With continuous stirring, bring the milk to boil. Turn the heat off just as bubbles appear and transfer the hot mixture in the food processor or blender. Pulse beat for 15 seconds.
5. Transfer this custard mixture into the saucepan over medium heat. Cook for about 2 minutes while stirring continuously; reduce the heat as the mixture thickens; continue cooking for the next five minutes.
6. When desired consistency is obtained, turn the heat off and scoop out portions into individual serving cups. Place the cups in the refrigerator until ready to serve.
7. If desired, top with reserved mango cubes and garnish with fresh mint leaves for a final touch just before serving.

Serving Size: ⅔ cup / 160 ml

Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat

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