Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
May 29, 2024
Mix sugar (¼ cup) and hot water (⅔ cup) in a bowl till completely dissolved, then let it cool on the side.
In another bowl, whisk the eggs (2) till beat and add evaporated milk (⅓ cup).
Pour in the sugar water and vanilla extract (½ tsp) then mix.
Strain the egg custard mixture to get rid of any foam into a measuring cup, set aside.
Cut mangos (2) lengthwise into 3 parts, 2 side parts and 1 seed part. Score cubes in each side part and scoop mango out into a bowl with a metal spoon.
Cut off remaining mango on the seed part into the bowl.
With a whisk or metal fork, mash up the cubed mango in the bowl.
Add sugar (1 Tbsp) according to taste and ripeness of the mango.
Preheat oven to 390 °F.
Take out puff pastry egg tart shells (10) and add a small layer of mango filling. Then fill the rest of the shell up to 90% with egg custard mixture.
Bake on the lowest rack for 30 minutes at 390 °F or till the top of the egg tart begins to blister slightly.
Remove from the oven, let cool, and enjoy!
