Mango Custard (Vegan)

May 27, 2023May 27, 20230 17

Indulge in a tropical treat with Mango Custard (Vegan)

by The Chefin Dessert

Prep

10 min

Cook

10 min

Ready In

1 hour 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

140

Sugar

10g

Fat

Mango Custard (Vegan) is a tropical dessert that combines the creamy texture of custard with the sweet and tangy flavor of fresh mango. It is a popular vegan dessert that is perfect for those who are lactose intolerant or looking for a healthy and light dessert option. This recipe uses agar-agar, a vegan substitute for gelatin, which gives the custard a firm texture without the use of animal products. The combination of coconut milk and agar-agar creates a custard that is smooth, silky, and refreshing. You can serve it in a mold or glass and garnish it with fresh berries or mint leaves for an extra pop of color and flavor.

Instructions

1.	Peel and cut the mango into small pieces.
2.	In a blender, puree the mango with ice, coconut milk, and agave nectar.
3.	Pour the mixture into a small saucepan and sprinkle agar-agar on the surface, let it sit for 2-3 minutes.
4.	Heat the mixture over medium heat until the agar-agar dissolves, stirring constantly for about 5-7 minutes.
5.	Pour the mixture into a mold or glasses and refrigerate for at least 1 hour or until set.

PROS

This Mango Custard is vegan, dairy-free, gluten-free, and low in calories.

It is a perfect summertime dessert that is light, refreshing, and easy to make.

CONS

The agar-agar can be difficult to find in some grocery stores, and it might take a bit of patience to dissolve it perfectly.

Also, the texture may not be as smooth as regular custard.

HEALTH & BENEFITS

Mango is a rich source of vitamins, minerals, and antioxidants that help to boost the immune system, improve digestion, and protect against chronic diseases.
In addition, coconut milk contains healthy fats that can aid in weight loss, lower cholesterol levels, and decrease inflammation.

	2 mangoes
	1/2 cup ice
	12 ounces coconut milk
	2 teaspoons agave nectar
	2 teaspoons agar-agar