Prep mango & lime 🥭🍈
Peel and pit the mango. Purée 200 g of flesh until perfectly smooth.
Dice the remaining 60 g into neat cubes for topping.
Finely zest the lime (microplane recommended). Squeeze 1 tbsp juice and cut 4 tiny wedges.
Start cold for a silky texture 🥣
In a cold saucepan, whisk together:
30 g cornstarch
50 g sugar
Pinch of salt
Gradually pour in 400 ml coconut milk while whisking to fully dissolve starch.
Add lime zest and vanilla. This prevents lumps and ensures a custard-like finish.
Gentle, controlled cooking 🔥
Heat over medium, whisking constantly and scraping the bottom and sides.
When small bubbles appear, reduce heat and cook 2 minutes more to gelatinize starch.
Target 92–95°C for ideal thickness. Avoid a rolling boil to prevent coconut milk splitting.
Mango finish 🥭
Remove from heat. Stir in mango purée, then lime juice.
Optional pro step: strain through a fine sieve for an ultra-smooth surface.
Portion & chill 🧁❄️
Pour into 4 small bowls or ramekins.
Cool 20 minutes at room temperature.
Press plastic wrap directly on the surface (to avoid skin).
Refrigerate minimum 2 hours for full set.
Elegant serving 🍈✨
Smooth tops gently with a spoon.
Add mango cubes in the center, place one lime wedge, and sprinkle a touch of lime zest.
🍯 Extra tips & chef notes
Frozen mango option 🧊
Thaw, drain 5 minutes, purée, and optionally blend again after cooking for velvet texture.
No coconut milk? 🥛
Replace with:
300 ml whole milk
100 ml heavy cream
Use same sugar and cornstarch amounts.
Texture control 🥄
If too thick, whisk in 1–2 tbsp coconut milk while warm.
If too thin, cook 1 minute more next time.
🌟 Add-On Variations
🧂 Pinch of flaky salt before serving = brighter flavor
🧉 Add 1 tsp lime zest sugar rim on bowls for a dessert-bar twist
🌶️ Micro-grate fresh ginger into the base for a warm spicy note
🍚 Serve with sticky coconut rice for a Thai-inspired dessert plate
💫 Top with toasted coconut flakes for crunch
📦 Storage
Refrigerate up to 48 hours
Do not freeze (texture changes)
