Mango infused natilla is a Spanish/Filipino dessert that is a breeze to make with the thermomix. Here is the post
http://trissalicious.com/2010/09/19/mango-natilla-for-kulinarya-cooking-club/Recipe as follows:
350 ml cream
2 large ripe mangoes, peeled, sliced
40 grams sugar
5 egg yolks
10 sponge fingers
1 tablespoon good quality rum
10 grams sugar for the rum
Sugar for topping
Put the cream and mangoes in a saucepan over high heat and bring to a boil. Once the mixture boils, remove this from the heat and allow to cool. Tranfer to another container and allow the flavours to infuse overnight. To make the mango custard in the Thermomix, remove the mangoes from the cream and then place the sugar, egg yolks and infused cream in the thermomix at temperature 80c for 9 minutes of speed three with the butterfly attachment. Lay the sponge fingers in the cazuelas. Mix the rum, 10 grams of sugar and 30 ml of water in a container and use a brush to spread over the sponge fingers. Pour the mango infused custard over the sponge fingers and allow to cool. Place in the refrigerator and allow to set for one to two hours.
Top with more sugar and use a blow torch to caramelize the top.
