Hello everyone! It's so nice to have the list up & running again. In West
Virginia (where I am), we went from 79 degree weather yesterday to 34 degree
weather today. So, because I am now longing for Summer after that short
spurt of warmth, I dug out one of my favorite tropical recipes -- and I
noticed that it also works for this list. So, I thought I would share...
Enjoy! It is from Bobbie Hinman's "Meatless Gourmet: Favorite Recipes from
Around the World."
-- Christy Hardin Smith
MANGO CUSTARD (Lacto)
2 very ripe mangoes, peeled & cut into chunks, center seed removed (about 2
1 tsp. lemon juice
1 tsp. coconut extract
1 c. skim milk
1/4 c. cornstarch
3 Tbsp. 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 1-qt. 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.]