Well sweet was the theme and as I love making custards in the Thermomix Varoma (steaming attachment) and mangoes are very plentiful at present, steamed mango custards it was for me.

The book that inspired me was ?Belle Cuisine, The international encyclopedia of New Cuisine? by Hilary Walden ( and Jean-Louis Pollet) 1986, Quatro Publishing. It is interesting to look back at what was in vogue 25 years ago. Many of the dishes would still basically be acceptable with flavour combinations and techniques, but maybe not the presentations.

However, any book that has pictures of M. Bocuse and acknowledges his contribution to cuisine is bound to attract my attention.

There are many recipes for free-standing mousses, custards and bavarois, so I decided to try a mango custard, using just mango, sugar and eggs. The custards were cooked in the Varoma and when first cooked and unmoulded they wanted to collapse (as in the picture with the glazed mango cheek), but as they cooled, and especially after refrigerating, they became firm, yet silky smooth.
Mango Custards in the Varoma

Ingredients:

50 g sugar
2 large ripe mangoes, approx 400g flesh in chunks
4 large eggs
1 tsp vanilla extract

Method:

Place sugar in TM bowl and grind for 30 seconds on speed 9.

Add the mango flesh and blend for 20 seconds on speed 5.

Add the eggs and vanilla and mix through for 15 seconds on speed 3.

Pour the mixture into 6 greased dariole moulds and place into the Varoma tray....