What would you make if you had milk and ginger root, but no refrigeration? What if you had mangoes but no ice cream machine or blender?
You’d use up that milk as fast as possible – whip it up into a ginger custard and toss it with stewed mangoes! This is a high class treat in The Gambia, where real milk is far less common than imported powdered milk.
| Servings |
| 8 people |
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What would you make if you had milk and ginger root, but no refrigeration? What if you had mangoes but no ice cream machine or blender?
You’d use up that milk as fast as possible – whip it up into a ginger custard and toss it with stewed mangoes! This is a high class treat in The Gambia, where real milk is far less common than imported powdered milk.
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Ingredients
For the stewed mangoes
- 3-4 small mangoes
- 1/4 cup water
- 1/3 cup sugar , or as needed
For the ginger custard
- 1 1/2 tsp ginger root , freshly grated (packed)
- 2 eggs
- 1 cup milk
- 1 cup heavy cream
- 1/3 cup sugar
Servings: people
Units:
Instructions
For the stewed mangoes
- Dice up your mangoes and if they aren’t completely ripe, add sugar.
- Next, add water. The water will keep everything moist as it simmers. Simmer, uncovered, until the sugar dissolves and the fruit is softened to desired consistency.
For the ginger custard
- In a heatproof bowl, whisk together fresh grated ginger, 2 golden eggs, sugar, whole milk and heavy cream.
- Now you have two options. A) Cook over a pot of heartily steaming water, double-boiler style. The heat should be pretty high. Or, B) Whisk directly in a pot of water over low heat. You must whisk constantly. This method will thicken into custard much more quickly.
- Either way, cook until thickened and the mixture resembles yogurt in texture. It can take around 30 minutes if you’re doing it double-broiler style. Keep whisking.
- Serve warm, room tempature or cold.