Mango Labaniyad (Creamy Custard)
A much loved creamy custard dessert in many Somali households, labaniyad is a fixture during Ramadan, when it is often enjoyed as the sweet end to an iftar meal, and other special gatherings. A boxed custard mix is often used, and the results might be topped or mixed with an assortment of fruits such as mangoes, bananas, melons, strawberries or grapes. While the custard base is not typically fruit flavored, this recipe utilizes sweet, ripe mangoes for deeper flavor and nods to the fruits that normally decorate this dessert.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 2cups whole milk
- 1cup heavy whipping cream
- 6egg yolks
- ¼cup cornstarch
- 5tablespoons cane or granulated sugar
- 1teaspoon vanilla extract
- 3medium to large ripe Ataulfo mangoes, peeled and sliced
Instructions
Step 1
In a medium pot over medium, heat up milk and cream until hot but not boiling.Step 2
Meanwhile, in a large bowl, whisk together egg yolks, cornstarch, sugar and vanilla extract.Step 3
When the milk mixture is hot but not boiling, after 2 to 3 minutes, take the pot off the heat. Integrate the milk mixture into the egg yolk mixture by adding a few tablespoons at a time while whisking continuously.Step 4
Pour the combined mixture back into the pot and turn the heat to medium-high. Whisk continuously and gently until the liquid thickens significantly, 5 or 6 minutes.Step 5
Transfer the custard to a large bowl and cover with plastic wrap, pressing lightly down on the surface to prevent skin from forming as it cools.Step 6
While the custard cools, blend the mangoes in a blender into a smooth, thick purée. If the mangoes don’t purée easily, add some of the cooled custard and blend. (You should have about 2 cups of mango purée.)Step 7
When the custard reaches room temperature, gently fold or mix in the mango purée. Cover again with plastic wrap and chill until completely cold, at least 4 hours. Enjoy the custard on its own or topped with fruits of your choice. (Custard will keep, covered and refrigerated, for up to 3 days.)