Griddled mango with coconut custard Recipe

Griddled mango with coconut custard Recipe

  • 6x1cm/½in slices of mango
  • 1 tbsp icing sugar
  • 600ml/1 pint milk
  • 200g/7oz creamed coconut
  • 3 free-range egg yolks
  • 2 tbsp caster sugar
  • 1 lime, zest only
  1. Preheat the oven to 200C/400F/Gas 6.
  2. To prepare the mango, heat a griddle pan until smoking. Dust the mango slices with icing sugar and griddle for 2 minutes on each side.
  3. To make the custard, pour the milk into a saucepan and add the creamed coconut. Allow the creamed coconut to melt. Scald the liquid and leave to cool for 1 minute.
  4. In a large bowl, mix the yolks and sugar together. Gradually pour in the milk and coconut mixture, whisking continuously.
  5. Return the mixture to the saucepan over a gentle heat. Stir continuously until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and mix in the lime zest.
  6. To serve, pour the custard into a warm bowl placed on a large plate and pile the mango to one side.
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