Tembleque with Mango-Kumquat Relish

This delicious recipe is courtesy of Carmen Gonzalez.

  • Servings: 6
Tembleque with Mango-Kumquat Relish
Recipe continues below this recipe video

Source: The Martha Stewart Show, February Winter 2008


  • 4 cups canned coconut milk
  • 1/2 cup cornstarch
  • 2/3 cup sugar
  • 1 tablespoon orange blossom water
  • 1/2 teaspoon coarse salt
  • Mango-Kumquat Relish, for garnish
  • Mint leaves, for garnish


  1. Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.

  2. Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stirring constantly.

  3. When mixture starts to thicken, reduce heat and continue cooking until it coats the back of a spoon, 8 to 9 minutes. Immediately pour mixture into prepared ramekins. Refrigerate, covered with plastic wrap, until cooled completely and set, at least 3 hours.

  4. Invert each ramekin onto a serving plate. Top each tembleque with mango-kumquat relish and garnish with a mint leaves. Serve immediately.


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