'1 liter of milk'
'2 cups of natural passion fruit juice (480 ml)'
'3 1/4 cups of cornstarch (675 g)'
'1/2 cup of sugar'
For the fruit sauce
'2 ripe mangoes, diced (1200 g)'
'1 cup of dried blackberry (180 g)'
'1 small pineapple, cut into wedges (1000 g)'
'3 medium kiwis, peeled and sliced (360 g)'
'1 cup of orange pulp (150 g)'
'1 cup of sugar'
'2 cinnamon sticks'
'1 liter of milk'
'2 cups of natural passion fruit juice (480 ml)'
'3 1/4 cups of cornstarch (675 g)'
'1/2 cup of sugar'
For the fruit sauce
'2 ripe mangoes, diced (1200 g)'
'1 cup of dried blackberry (180 g)'
'1 small pineapple, cut into wedges (1000 g)'
'3 medium kiwis, peeled and sliced (360 g)'
'1 cup of orange pulp (150 g)'
'1 cup of sugar'
'2 cinnamon sticks'
In a medium saucepan, cook the milk, passion fruit juice, cornstarch, and sugar over low heat, stirring constantly, until thickened (about 10 minutes)
Pour into a ring mold with a 9.5-inch diameter and let cool
Refrigerate until firm (about 4 hours)
Prepare the fruit sauce: peel the mango and cut it into cubes
Cut each blackberry into quarters
Peel the pineapple, cut it into wedges, and divide them into small triangles
Peel the kiwi, cut it into thick slices, and divide them into quarters
Set aside the fruits, including the orange pulp
In a large saucepan, cook the cornstarch, water, and cinnamon over high heat, stirring constantly
Pare down and simmer over low heat for 10 minutes
Add the reserved fruits, except kiwi, and simmer for 5 minutes
Remove from heat and add kiwi
Let cool in a large bowl
Refrigerate for 3 hours
Unmold the custard onto a serving dish and serve with fresh fruits
338 calories per serving
