Mangoes with Coconut Custard Sauce
Mangoes in creamy coconut custard sauce is a simple dessert combination. This sauce has the flavor of coconut and rose essence. The custard can be made in advance and keep in refrigerator before adding the mangoes.
Milk- 2 cup
Heavy cream- 1/2 cup
Thick coconut milk- 1/2 cup
Mangoes ripe- 2
Sugar- 1/3 cup
( adjust according to the sweetness of mangoes)
Rose essence- a few drops
Cardamon powder- 1/8 tsp
Chopped pistachios and mint for garnish
Bring milk and cream to a slight boil in a heavy bottom pan over medium heat. While the milk is heating whisk eggs and then add sugar and beat till the mixture is pale and thick. While constantly beating the egg mixture slowly pour hot milk into the bowl. Pour the egg and milk back into the sauce pan and set over medium low heat.Cook until the mixture thickens stirring constantly for 4-5 minutes. Do not let the mixture come to a boil ( it can cuddle) Once thicken pour into a clean bowl, stir in coconut milk,cardamon and rose essence. Cover and refrigerate for a few hours or till ready to serve. To serve,stir in diced mangoes and serve with dollop of cream and chopped pistachios.
Hope you will all enjoy!