It’s a crazy week gone, and an even crazier weekend this time round. I don’t even have time for a breather, not to mention for my much desired weekly swim at Safra. So many things to do, two birthday parties to bring the boy to, meals to prepare for next week, house chores to do, clothes to iron… (and the list goes on). And a rather rebellious boy to manage. What’s new?
I have no fancy recipes this weekend to share, just a simple mango dessert. But this is a nice cuppa to have when you feel like munching on something but wish for nothing too big on portion or too filling. Plus, mangoes are refreshing and sweet and easy to prepare.
Next week might be a better week for me, with a slightly longer weekend to have, and hopefully no fancy parties and engagements to attend. Hopefully too, a quiet and idyllic weekend reading some books or doing some colouring and photoshopping at home.
Ingredients:
- Egg: 3, room temperature
- Caster sugar: 1/4 cup (or 1/2 cup for sweeter version)
- Mango yogurt: 300g
- Mango juice: 1/2 cup
- Plain flour: 2.5 tbsp
- Fresh mango: 1/2 cup, diced
Method:
- Preheat oven at 150 degrees Celsius.
- Lightly grease small custard cups for baking.
- Beat eggs and sugar on medium till thick and pale.
- Add in yogurt, mango juice and plain flour. Give it a quick whisk.
- Stir in diced mangoes. Give it another quick whisk. Transfer into baking cups or ramekins.
- Place ramekins in a baking pan. Fill up pan with hot water till halfway mark.
- Bake 40min till set. Remove and decorate with remaining diced mangoes to serve.
Disclaimer:
-
I feel that the amount of sugar can be increased slightly (i.e. to 1/2 cup) to make the custard sweeter, which will be nicer for children and all with a sweet tooth like me!
Serving:
6 small cups
