Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups water
- Ice cubes
Special equipment needed:
- Blender
- Medium saucepan
- Whisk
- Serving glasses
Step-by-step instructions:
1. In a blender, puree the diced mangoes until smooth. Set aside.
2. In a medium saucepan, whisk together the sweetened condensed milk, coconut milk, heavy cream, sugar, cornstarch, and salt.
3. Cook the mixture over medium heat, whisking constantly, until it thickens and starts to boil.
4. Remove the pan from the heat and stir in the vanilla extract.
5. Pour the mixture into a bowl and let it cool to room temperature.
6. Once cooled, stir in the pureed mangoes.
7. In a separate saucepan, bring the water to a boil.
8. Fill a large bowl with ice cubes and place the saucepan with boiling water on top of the ice cubes.
9. Place the bowl with the mango custard mixture on top of the saucepan and whisk until the mixture is cool and thick.
10. Divide the mixture into serving glasses and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Refrigerate for at least 2 hours before serving.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 420
Fat per serving: 22g
Carbohydrates per serving: 52g
Protein per serving: 6g
Substitutions for ingredients:
- You can use fresh or frozen mangoes instead of canned mangoes.
- You can use regular milk instead of coconut milk.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add chopped nuts or shredded coconut to the custard mixture for added texture.
- You can top the custard with whipped cream or fresh fruit.
Tips and tricks:
- Make sure to whisk the custard mixture constantly while cooking to prevent lumps.
- Use ripe mangoes for the best flavor.
- Chill the serving glasses in the refrigerator before filling them with the custard mixture for a nice presentation.
Storage instructions:
Store leftover custard in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve the custard in clear glass bowls or cups to show off the layers of mango and custard.
Garnishes:
Top the custard with fresh mint leaves or a sprinkle of cinnamon.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
If the custard is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to use clean utensils and cookware when preparing this recipe.
Food history:
Es Laksmana is a popular Indonesian dessert that is made with a variety of fruits and sweetened condensed milk.
Flavor profiles:
This dessert is sweet and creamy with a tropical mango flavor.
Serving suggestions:
Serve this dessert after a spicy meal to cool down your taste buds.
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Region: Indonesian