We use mangoes all summer long in variety of ways. This custard can be made ahead or just before serving.
Ingredients: 2Tbsp. corn starch; 1/3 cup sugar; 3 large eggs; 2 pinches turmeric (optional); 1 cup milk or orange juice; 2 ripe mangoes peeled and pulp chopped into ½-inch pieces and about 2Tbsp. pulp mashed well.
In a medium bowl whisk together sugar, corn starch, and eggs. Add turmeric and whisking slowly and well add the milk or orange juice. Pour the custard into a small pot and whisking constantly cook it on medium heat for 1 minute. Increase the heat to medium-high and whisk constantly for about 3-4 minutes until custard is thickened. Take off the heat, cool it a little and fold in the mashed mango pulp.
Place the chopped mango in two serving bowls and pour over the custard. Serve right away or chill and serve later.