Serving Size / Yield
- 1 cup Skimmed Milk
- 1 tsp Coconut Extract
- 3 Tbsp Firmly Packed Brown Sugar
- 2 cup Ripe Mangoes, chunks
- 1 tsp Lemon Juice
- ¼ cup Cornstarch
In a blender, combine mango chunks, lemon juice and coconut extract until smooth.
Combine the remaining ingredients in the slow cooker..
Add in the mango mixture.
Cook on high heat for 1 hour and 45 minutes.
Put custard in a bowl and chill in the fridge.
Once chilled, you can serve.
Add a few mango chunks for texture.