Mango Custard Cups

Mango Custard Cups

25min
5 Servings
Ingredients:
  • Plein Soleil Frozen Filo Pastry
  • Plein Soleil Frozen Mango Chunks
  • Plein Soleil Frozen Passion Fruit
  • ½ Cup caster sugar
  • ¼ Cup custard powder
  • 1¼ Cups milk
  • 2 Teaspoons vanilla essence
  • 1 Tablespoon of lemon juice
Preparation:
  1. Preheat the oven to 180°C.
  2. Place a sheet of phyllo dough on parchment paper. Lightly spray with oil, then place another sheet on top. Repeat layering until you have 6 sheets stacked up.
  3. Using a sharp knife, cut the stack into equal pieces.
  4. Press each piece into the cups of a muffin tin.
  5. Bake for about 13-15 minutes or until golden brown.
  6. Remove the muffin tray from the oven, let cool for a few minutes then remove the phyllo cups from the tin. Your phyllo cups are now ready to be filled!
  7. Combine sugar, custard powder, milk, lemon juice and vanilla in a saucepan and whisk over a medium heat until custard boils and thickens. Cover and cool.
  8. Beat the cold custard until smooth & add to it crushed Mango Puree (Plein Soleil Mango Chinks in blender).
  9. Spoon custard into the pastry cases and top with Frozen Mango Cubes & Passion Fruits Pulp.