MANGO CUSTARD

dessert

gluten-free

summer

Ingredients

Makes 2–3 serves

Time 30 minutes plus chilling

40 g (1½ oz) dried mango

150 g (5½ oz) fresh mango

scant ½ cup (100 ml) coconut milk

juice of ½ lime

4 tsp arrowroot powder

OPTIONAL

4 Tbsp black sesame seeds

4 Tbsp coconut yoghurt

Method

Put the dried mango in a bowl and pour hot water over it to cover. Leave to soak for 7–10 minutes, then drain.

Place the dried mango, fresh mango, coconut milk, scant ½ cup (100 ml) of hot water and the lime juice in a blender and mix until creamy.

Mix the arrowroot with 4 teaspoons of cold water and set aside.

Put the mango cream in a pan and heat over low heat until you see steam rise. Do not let it boil! Mix the arrowroot paste with the mango cream and heat it for 2–4 minutes over low heat until the cream becomes firm. Turn off the heat and pour the cream into 2 glasses. Put them in the fridge for 30 minutes.

Toast the sesame seeds in a dry frying pan. Garnish the custards with coconut yoghurt and the sesame seeds and serve.

TIP No fresh mango? You can also use frozen mango pieces. The lime can also be replaced with lemon.