“Sensational Ethiopian Vegan Mango Custard – A Delightful Fusion of Taste and Texture”
Discover the exquisite Ethiopian Vegan Mango Custard, a fusion of flavors that will delight your taste buds. This easy-to-make recipe combines the richness of coconut and almond milk with the sweetness of mangoes and fragrant spices. Perfect for vegans and dairy-free diets, this Ethiopian dessert is a must-try for its unforgettable mouthfeel and stunning presentation.
Allergens
Nuts (cashews)
Ingredients
- 1 cup full
- fat coconut milk
- 3/4 cup almond milk
- 1/2 cup raw cashews, soaked overnight
- 1/3 cup coconut sugar
- 1 teaspoon cardamom powder
- 1 teaspoon cinnamon powder
- 2 ripe mangoes, diced
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a blender, combine coconut milk, almond milk, soaked cashews, and coconut sugar. Blend until smooth and creamy.
- In a small bowl, mix cornstarch with water to create a slurry. Set aside.
- Pour the blended mixture into a saucepan and add cardamom and cinnamon powders. Cook over medium heat, stirring constantly, until it starts to thicken.
- Slowly add the cornstarch slurry to the saucepan while continuously stirring to prevent lumps. Continue cooking for another 2 minutes, or until the custard has thickened.
- Remove from heat and let it cool slightly. Stir in the diced mangoes.
- Pour the custard into serving dishes and refrigerate for at least 4 hours or until set.
- Garnish with fresh mango slices and a sprinkle of cinnamon before serving.
Chef’s Insight
The combination of coconut milk and almond milk creates a creamy base that is both dairy-free and rich in flavor. - Using ripe, juicy mangoes ensures a perfect balance of sweetness and acidity.
Notes
For an extra touch of elegance, serve the custard in individual dessert cups with a spoon.