Recipe - Mango Custard (Lacto)

2 Very ripe mangoes, peeled &
cut into chunks, center
seed removed (about 2 cups)
1 teaspoon Lemon juice
1 teaspoon Coconut extract
1 cup Skim milk
One fourth cup Cornstarch
3 tablespoon Firmly packed brown sugar

In blender container, combine mango chunks, lemon juice & coconut extract.
Blend until smooth. In small saucepan, combine remaining ingredients. Mix
until cornstarch is dissolved. Stir in mango mixture. Cook over medium
heat, stirring constantly, until mixture comes to a boil. Continue to cook
and stir for 2 full minutes. Spoon into 1qt. shallow bowl. Chill
thoroughly. Serves 6. 106 calories per serving. 2 g protein. 0 g fat. 26 g
carbohydrate. 26 mg sodium. 1 mg cholesterol. 0% fat. [I suppose you might
be able to make this vegan by using rice milk or soy milk, but I've never
tried it that way myself.]

Posted to fatfree digest V97 #006 by ReddHedd@aol.com on Feb 22, 1997.