eat & cool slightly.
Add mango puree, eggs, egg yolks + brandy
Prepare custard by mixing together ingredients; beating eggs separately and adding them last.
Line a 9-inch pie plate with pastry and bake at 400\u00b0 for 5 minutes.
Remove from oven and fill with prepared custard mixture.
Reduce oven temperature to 350\u00b0 and bake for 30 minutes or until done.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
o make filling combine mango nectar, sugar and custard powder in a
either you follow the original recipe and leave the chicken breasts
nd gently toss with the mango.
Divide the pasta and
ently, stirring until dissolved. Add mango slices; cook for 2 mins
trips. Wrap center of each mango bundle with 1 prosciutto strip
x8 pan. Chill.
DO CUSTARD. Mix sugar and cornstarch in
ntil golden.
Prepare the custard filling.
In a small
vaporated milk, mango puree, and vanilla. Pour the custard into eight 6
erved.
For the custard sauce: Mix custard powder, sugar and 1
ombined well.
Place this custard mixture into a 2qt saucepan
place 6 3/4 cup custard cups.
In a medium
Sift flour and custard powder into a large bowl.
Preheat oven 425\u00b0F.
Cut out 4 - 5 1/2 inch discs from puff pastry. Use to line 4 - 5 inch tart pans. Trim edges then freeze for 10 mins. Line with parchment paper, fill with pie weights and blind bake for 5 mins. Remove weights and paper and bake for another 3 mins, or until lightly colored. Let cool for 5 mins then remove from tart pans.
To serve, fill tart shells with custard. Top with blueberries and mango. Dust with powdered sugar.
he egg mixture. Return the custard mixture to same saucepan on
n the passion fruit and mango puree.
Pour the mixture
Custard cups:
Preheat oven to
Tomatillo Guacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole: