Spanish Mango Natilla. Natilla de Mango Espanola
This Spanish Natilla is to die for. The cream is infused with fresh mango, then made into a custard poured over rum soaked sweet ladyfingers and then the top carmelized turning the burnt sugar into a hard topping that when you dip in cracks so deliciously. Inside a creamy custard with a velvety smooth texture. Pure heaven. Enjoy
- 16 oz
- light cream
- 16 oz
- frozen mango pulp or 1 fresh sweet mango cut in pieces if available
- 1/2 c
- 6 large
- egg yolks
- 10 small
- sponge or cookie ladyfingers store bought
- 1 Tbsp
- good quality rum
- 1/8 c
- sugar or about 1/2 of a fourth cup of sugar
- 2 Tbsp
- 6 Tbsp
- sugar for topping and caramelizeing
- 3 Tbsp
- corn starch mixed in about one ounce of cold milk or light cream
How to Make Spanish Mango Natilla. Natilla de Mango Espanola
- 1Put the cream and the mangos in a saucepan over high heat and bring to a boil. Once the mixture boils remove from heat set into a large recepticle of ice water and allow to cool. Mixture should be cool anough to handle in about half an hour.
- 2Now in a blender working in batches blend on highest point(Liquify) blend each cup until throughly blended. Do all of the mixture like this. Next with a fine meshed strainer or cheese cloth strain mixture real good. Return strained mixture of cream and mango into another saucepan. Heat slowly over low heat. In oven proof ramikens or pyrex small bowls, break up lady fingers in small pieces and lay in one layer in the bottom the bowls. In another bowl with a wisk pour 1 tablespoon of rum into a bowl add 1/8 cup of sugar, and 2 tablespoons of water. Wisk real good until the sugar throughly disloves. With a pastry brush brush the lady fingers with the rum and sugar mixture soaking each lady finger real well. Do this twice to each bowl of lady fingers set aside.
- 3Place egg yolks and sugar in a bowl and wisk until well mixed. Now take about a half cup of the hot mango and cream mixture and add very slowly little by little into the egg mixture and beat with a wisk until well incorporated. You will be tempering the egg mixture. when all mixed in pour into the saucepan of mango cream and wisk in over medium low heat cook for about 15 minutes untli thick. Now take your corn starch mixture with cream and slowly pour into the mixture and contilue to cook until well thickend about 5 more minutes. Remove from heat and pour into the ramikens or ovenproof bowls. let cool for two hours in the refrigerator.
- 4After two hours remove from the refrigerator; top with about 2 tablespoons of sugar and with the kitchen torch caramelize the top to a dark golden brown or put under the broiler until the sugar turns a dark golden brown. Remove again place back into the refrigertor and let cool for another two hours or more. Enjoy
- 5You can buy the mango pulp in the frozen food section in the Latin Food Supermarkets.
- 6Note: I have made this Natilla with fresh peaches, and once with apricots, I guess you can infuse your cream with any fresh or frozen fruit you desire. Possibilities are endless. LOL