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Ingredients
3 very ripe mangoes or papayas, about one and one half pounds, (see note)
1 cup milk
1 teaspoon pure vanilla extract
3 large egg yolks
⅓ cup sugar
⅓ cup heavy cream or, preferably, creme fraiche
Nutritional analysis per serving
55 grams carbs; 155 milligrams cholesterol; 317 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 5 grams fiber; 63 milligrams sodium; 6 grams protein; 45 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the mangoes or papayas and discard the skins. The flesh should be quite soft. Put the flesh into a food mill and turn the handle to strain the pulp. Discard the seeds. There should be slightly more than one cup of pulp. Put the pulp into the container of a food processor and blend thoroughly. Set aside.
- Step 2
Put the milk into a saucepan and add the vanilla. Bring to the boil and remove from heat.
- Step 3
Put the yolks in a mixing bowl and add the sugar. Beat rapidly with a wire whisk or electric mixer. Beat until light and fluffy. Gradually add the hot milk, beating vigorously. Pour this mixture into a saucepan and continue beating. Cook over low to medium heat (it is best if a heat pad is used) beating constantly. Cook the sauce, stirring, until it reaches 185 degrees on a candy thermometer or until it coats a wooden spoon. It must be thickened and custardlike.
- Step 4
Meanwhile, prepare a bowl of ice and set the saucepan in it.
- Step 5
Stir occasionally, until cooled. Stir in the cream or creme fraiche and the mango or papaya puree. Serve with chocolate-pecan cake.
Private Notes