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Everyone likes the concept of sitting down to a delicious home-cooked meal, however with today's active schedules, it can be more challenging than ever to discover the moment to place one with each other. Luckily, aid is available, the Mango-Vanilla Custard Verrines with Nuts & Dark Chocolate recipe and advice in this short article will aid you assembled well balanced meals for your family in a surprisingly, short time.

Use Milk.
Prepare Custard Powder.
You need Suagr (adjust based on the sweetness of your mangoes).
Use Mango Pulp (Undiluted).
Provide Nuts chopped (pistachios, almonds).
Provide Dark chocolate - to drizzle or for layering.

Bring 3/4th cup of milk to boil. While it boils, in a bowl add remaining 1/4th cup of milk and custard powder. Mix this mixture without any lumps..
Add this mixture by constant stirring to boiling milk. Now keep stirring this mixture gets slightly thickened. Remember it shouldn't be runny. Allow it to cool down completely..
Using Double boiler method, melt dark chocolate and keep it ready. Alternatively you can use microwave to melt dark chocolate..
Let's get to my favorite part which is assembling. Take your shot glasses and spoon custard milk mixture into it. Gently tap the glasses so that the layer gets equal and air bubbles are popped..
Now spoon mango pulp mixture into it. Now add a layer of nuts. Repeat this procedure with these alternating layers until you reach brim of the glass..
Finally top it with nuts and melted dark chocolate. Refrigerate for an hour and serve chilled..
Notes - Do ensure that your custard milk isn't runny or it is in pouring consistency. It should be semi. I ended up making runny custard so my chocolate and mango layers got submerged. 2) I added a spoon of dark chocolate layer after custard and mango layers. Just for the love of chocolate. But that's optional. 3) You can alternate with muesli layer or crunchies or anything. The variations can just go wild. 4) You can also drizzle honey just before serving instead of dark chocolate..

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