– 180 g (¾ cup) of sugar
– 45 g (3 tablespoons) of cornstarch
– 6 g (⅛ teaspoon) of salt
– 750 ml (3 cups) of half-and-half or cream with a fat content of 10-12%
– 4 large egg yolks
– 10 g (2 teaspoons) of vanilla extract
– 500 g (2 cups) of mango puree
– whipping cream to garnish
– 30 g (2 tablespoons) of powdered sugar
– 1 g (¼ teaspoon) of cinnamon
– 1 ml (¼ teaspoon) of vanilla extract
– 125 g (½ cup) of slivered almonds, toasted
In a medium saucepan, combine sugar, cornstarch and salt. Whisk in half-and-half and egg yolks. Over medium-high heat, bring mixture to a simmer, whisking constantly. Reduce heat to medium-low and cook, stirring constantly, until the mixture thickens, about 2 minutes.
Pour custard through a fine mesh strainer into a medium bowl. Stir in vanilla extract. Cover with plastic wrap, placing plastic wrap directly on surface of custard. Refrigerate until cooled and set, at least 3 hours. When cooled, add 1/2 of mango puree and stir into cooled custard. Refrigerate until ready to serve.
In another medium bowl, beat cream, powdered sugar and cinnamon until stiff peaks form. Spoon custard into dessert cups and top with whipped cream, toasted almonds and the remaining mango puree.