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 Information
Nutritional analysis per serving (16 servings)
116 calories; 3 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 1 gram protein; 42 milligrams cholesterol; 11 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About two cups
Preparation
- 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.
- Put the milk into a saucepan and add the vanilla. Bring to the boil and remove from heat.
- 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.
- Meanwhile, prepare a bowl of ice and set the saucepan in it.
- Stir occasionally, until cooled. Stir in the cream or creme fraiche and the mango or papaya puree. Serve with chocolate-pecan cake.
15 minutes
Dining and Cooking