For the sauce
6 egg yolks
1/2 cup sugar (90 g)
2 cups whole milk (480 ml)
1 tablespoon vanilla extract
2 large ripe mangoes (800 g), firm and mature
3 tablespoons unsalted butter
3 tablespoons sugar
4 medium strawberries, hulled and sliced (for garnish)
For the sauce
6 egg yolks
1/2 cup sugar (90 g)
2 cups whole milk (480 ml)
1 tablespoon vanilla extract
2 large ripe mangoes (800 g), firm and mature
3 tablespoons unsalted butter
3 tablespoons sugar
4 medium strawberries, hulled and sliced (for garnish)
Prepare the sauce: in a blender, beat the egg yolks with the sugar until smooth and creamy (about 5 minutes)
Meanwhile, in a small saucepan, heat the milk over high heat until it reaches a simmer
Add the milk to the beaten eggs and mix well with a spoon
Transfer to a medium saucepan and cook over low heat, stirring constantly, until slightly thickened (about 5 minutes)
Remove from heat, add vanilla extract and mix
Let it cool
Peel the mangoes and cut them into 0.5 cm thick slices. Reserve
In a large frying pan, melt the butter over high heat
Arrange the mango slices, dust with sugar, and cook until caramelized (about 5 minutes)
Remove from heat
Distribute the sauce cold between four plates, and top with the mango slices
Garnish with strawberries and serve
600 calories per serving
