Mango and Cornstarch Dessert Recipe (with a touch of condensed milk)
It is difficult to resist the sweet flavor and texture of the mango, which along with its color is capable of transporting us to a tropical paradise.
But, to know how to choose it, the texture is much more important: a ripe mango will feel slightly soft when pressed.
Another factor to take into account is the smell: a ripe mango will give off a fruity, sweet and pleasant aroma. If it has a fermented accent, it means that it is no longer fresh.
Mango and Cornstarch Dessert Recipe
Ingredients:
3 Manila mangoes, the pulp (you can substitute mango in syrup)
3 cups of milk
3 tablespoons condensed milk
3 tablespoons cornstarch or cornstarch
1 cup whipped cream
Instructions:
Blend the milk with the condensed milk and the mango pulp.
Add the cornstarch or cornstarch and mix until there is not a lump left.
In a pot, heat the mixture until it begins to thicken. It will be ready when it acquires a thick texture, similar to that of pastry cream.
Pour the mango cream into serving molds and let cool.
When the mixture is completely cold, refrigerate.
Served with whipped cream.
The mango dessert that we propose is a high-calorie preparation. If you are looking for a lighter option, just do this:
Swap the condensed milk for Greek yogurt and add no-calorie sweetener to taste.
Use skim milk or a plant-based alternative like coconut milk.
Swap out the cream for whipped cream of coconut or more Greek yogurt to add good-quality protein and fat.
