For the Mango Custard: • 2 cups milk • 2 tbsp custard powder • ¼ cup water • 3–4 tbsp sugar (adjust to taste) • ½ cup mango puree
Method: 1. Start by bringing the milk to a rolling boil, then reduce the flame to low. 2. In a small bowl, mix custard powder with water to form a smooth, lump-free mixture. 3. Slowly pour this custard mixture into the simmering milk, whisking continuously to avoid lumps. 4. Stir the mixture for 5–7 minutes on low flame until it thickens. 5. Once thick, add sugar and stir until dissolved. 6. Let the custard cool completely. Once cooled, mix in the mango puree. Adjust sweetness if needed.
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For the French Toast: • 1 thick slice of bread • 2 tbsp butter • 2 tsp sugar • 4–5 tbsp milk
Method: 1. Butter both sides of the bread slice generously. 2. Pan-fry on low heat until both sides turn crisp and golden. 3. Sprinkle 1 tsp sugar on each side and cook again until the sugar caramelizes. 4. Pour 4–5 tbsp milk over the bread (a little at a time) and allow it to absorb on both sides until the toast turns soft and rich.
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For Assembly: 1. Spread a generous layer of mango custard on the plate. 2. Place the warm French toast over it. 3. Top with a scoop of vanilla ice cream, fresh mango slices, and garnish with pomegranate seeds and chopped pistachios.
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Tips: • Stir the custard constantly while cooking to avoid lumps. If it does get lumpy, strain it before using. • Always let the custard cool fully before adding mango puree to prevent curdling. • Be generous with butter, sugar, and milk while cooking the French toast — it’s the secret to that soft, rich texture. • Serve immediately for the best taste and texture!
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Mango French Toast Recipe
For the Mango Custard:
• 2 cups milk
• 2 tbsp custard powder
• ¼ cup water
• 3–4 tbsp sugar (adjust to taste)
• ½ cup mango puree
Method:
1. Start by bringing the milk to a rolling boil, then reduce the flame to low.
2. In a small bowl, mix custard powder with water to form a smooth, lump-free mixture.
3. Slowly pour this custard mixture into the simmering milk, whisking continuously to avoid lumps.
4. Stir the mixture for 5–7 minutes on low flame until it thickens.
5. Once thick, add sugar and stir until dissolved.
6. Let the custard cool completely. Once cooled, mix in the mango puree. Adjust sweetness if needed.
⸻
For the French Toast:
• 1 thick slice of bread
• 2 tbsp butter
• 2 tsp sugar
• 4–5 tbsp milk
Method:
1. Butter both sides of the bread slice generously.
2. Pan-fry on low heat until both sides turn crisp and golden.
3. Sprinkle 1 tsp sugar on each side and cook again until the sugar caramelizes.
4. Pour 4–5 tbsp milk over the bread (a little at a time) and allow it to absorb on both sides until the toast turns soft and rich.
⸻
For Assembly:
1. Spread a generous layer of mango custard on the plate.
2. Place the warm French toast over it.
3. Top with a scoop of vanilla ice cream, fresh mango slices, and garnish with pomegranate seeds and chopped pistachios.
⸻
Tips:
• Stir the custard constantly while cooking to avoid lumps. If it does get lumpy, strain it before using.
• Always let the custard cool fully before adding mango puree to prevent curdling.
• Be generous with butter, sugar, and milk while cooking the French toast — it’s the secret to that soft, rich texture.
• Serve immediately for the best taste and texture!
Aap rasapi Hindi ma bol sakta h to acha lagaa
So mouthwatering receipe ❤
I miss your voice now-a days 😢
Please app apne original voice pe aa jao i miss it in MasterChef I am your fan
Please come in your original voice please 🥺🥺🥺🥺🥺🥺
In saree Ur 🎉Looking gorgeous 😊
Btw BEAUTIFUL saree n blouse look fab