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In the mood for a warm and delicious dessert? The temblaque is ideal! Coconut milk, corn flour and sugar is cooked into thick custard and served chilled with mango and strawberry sauces! Try this one and you will be pleasantly surprised!
- Flavour the mango purée with rum and refrigerate overnight.
- For the strawberry sauce (for serving)
- Add the sugar to the strawberry purée with rum mix well and refrigerate overnight.
- Mix all the ingredients in a non-stick pan and heat, stirring constantly on a low
- Stir till the mixture is thick enough to coat the back of a spoon.
- Cool and pour the custard into individual moulds.
- Refrigerate for 2 hours or until set.
- Unmould and serve with both the sauces.
Nutrient values per serving
|Vitamin A||0.5 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||2.6 mg|
|Vitamin C||1 mg|
|Folic Acid||54.7 mcg|
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