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:
- Preheat the oven to 180°C.
- 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.
- Using a sharp knife, cut the stack into equal pieces.
- Press each piece into the cups of a muffin tin.
- Bake for about 13-15 minutes or until golden brown.
- 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!
- 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.
- Beat the cold custard until smooth & add to it crushed Mango Puree (Plein Soleil Mango Chinks in blender).
- Spoon custard into the pastry cases and top with Frozen Mango Cubes & Passion Fruits Pulp.
