❤️ You’ll Love This Mango Custard Recipe
This is mango lover’s dream come true. It has the right amount of mango flavor with the right amount of sweetness. Eggless: Most custards are made with eggs. But this mango custard is eggless and it is thickened with custard powder. Kids will sure love it. Make-ahead dessert: This can be made in advance a day or two before and stored in the refrigerator. It is the perfect dessert for a small get-to-gather or summer BBQ Scalable: You can easily double or triple the recipe as needed. Mango custard tastes best when served chilled.
🧾 Ingredient Notes
Mangoes: Always use ripe, sweet, non-fibrous mango. I prefer to use ataulfo mango (Champagne), a fruit from Mexico. Because it is easily available here in the USA. If you’re in India then kesar, Alphonso are good choices. Instead, you can use canned Alphonso mango pulp that is available in Indian grocery stores. Milk: Use full-fat whole milk to get the best rich and creamy texture. Sugar: The amount of sugar may vary. If your mangoes are less sweet then you may need to add more sugar. Custard powder: I have used regular custard powder that is widely available in any grocery store. If you get your hands on mango-flavored custard powder then use that. It adds a more intense mango flavor. I have seen this in Indian grocery stores occasionally. Cardamom powder: It is flavored with green cardamom powder just like any other Indian sweets. For a variation, you can try adding some vanilla extract or sonth (dry ginger powder).
👩🍳 How To Make Mango Custard? (Stepwise)
- Take milk in a saucepan.
- Add sugar.
- Also, add custard powder.
- Whisk it well until everything is mixed and there are no lumps.
- Turn the heat on medium. Cook this mixture by stirring constantly. As soon as it starts simmering, scrap the sides and bottom of the pan using a spatula while stirring and make sure that custard is not sticking to the pan. Cook until it reaches the thick custard consistency. It took me about 3-4 minutes.
- How to know the custard is ready? Check the consistency, using a wooden spoon. The thick custard will stick to the spoon, and run a finger at the back of the spoon. See the line stay as such meaning, custard stay separated in that line. This is perfect.
- Remove that custard to a bowl and let it cool down for 5-7 minutes. Then add mango pulp and cardamom powder.
- Whisk it until everything is mixed. Once mixed, let it come to room temperature. It may take 30-40 minutes. Do stir occasionally every 5-10 minutes until it cools completely and make sure that it stays smooth and does not become lumpy. As it cools, it gets thicker. After it comes to room temperature, chill the in the refrigerator and then serve.
Toppings or No Toppings?
At home, we personally prefer the no topping mango custard to taste the most mango flavor. You can add nuts and fruits of your choice right before serving, just like this fruit custard. You can just add mango pieces as a topping to increase the mango flavor.
💭 Expert Tips For BEST Mango Custard
Do not add mango puree to the hot custard mixture otherwise, it loses its fresh mango flavor. Always cool the cooked mixture slightly and then add. Instead of custard powder, add the same amount of corn starch (corn flour) + a teaspoon of vanilla extract. Storage: Store in an air-tight container in the refrigerator for 3-4 days.
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