Baked Mango Custard
No unmolding is necessary for this simple dessert. Just serve in the custard cup with a dollop of whipped topping.
- Serves: 8
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 1 (6-ounce) custard cup
- Amount Per Serving
- Calories:
- 120
- Calories from Fat:
- 45
- Total Fat:
- 5g
- Saturated Fat:
- 3g
- Cholesterol:
- 105mg
- Sodium:
- 40mg
- Total Carbs:
- 16g
- Dietary Fiber:
- 1g
- Sugars:
- 14g
- Protein:
- 4g
DIRECTIONS
Preheat oven to 350 degrees F.
Process mangoes in a food processor or blender until smooth. Set aside 1cup.
Beat eggs at medium speed with an electric mixer until frothy; add SPLENDA® Granulated Sweetener, beating until blended. Gradually add cream,1 cup mango puree and vanilla, beating at low speed until blended.
Pour custard mixture into 8 (6-ounce) custard cups. Set custard cups in a roasting pan; add hot water to a depth of 1 inch.
Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Remove custard cups from water. Serve custards at room temperature or chilled with mango slices and a dollop of whipped topping.
INGREDIENTS
- 2 ripe mangoes, peeled and chopped
- 4 large eggs
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup mango slices
- 1 cup whipped topping
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