How To Make Mango Custard

3

Today we’ll be learning how to make mango custard. It’s a similar recipe to the one we just made for the banana and I know you’ll enjoy it. Ready to get started? Great! Let’s go. Have you ever had mango custard before? If not, I highly recommend you try making some and eating it as soon as you can. I’ll explain why later.

MANGO CUSTARD

Mango Custard, a refreshing dessert recipe made from scratch with a few simple ingredients. It’s very quick and easy to make, and it’s best served chilled from the fridge with some fresh mango chunks or any other fresh or canned fruit. No eggs, no custard powder, what a treat!

A glass with custard topped with mango chunks

With summer upon us, refreshing treats are so welcome. But not all of them have to be sugar loaded to be tasty. I absolutely love a good custard, especially with a good old crumble or sweet pies.

But served on its own, it can also be a fantastic dessert, especially if you load it with fresh or canned fruit. The powder custard can be a life-saver when time is short, but making it from scratch is a lot easier than you think. I have made the traditional Homemade Custard before, which I usually use it to go with desserts.

But this mango custard is the ultimate summer dessert that simply screams perfection. Ripe mangoes are pure heaven, on their own or added to any dessert.

This recipe is super simple, and really quick to whip up. The chilling time is crucial though, as a warm custard is rather blah. So, do leave it to chill at least for 6 hours, ideally overnight.

A spoonful of custard and mango piece over a glass with more custard and fruit

HOW TO MAKE MANGO CUSTARD

The ingredients needed for the made-from-scratch custard:

  • milk – either full-fat milk or semi-skimmed milk work better than the skimmed one, as the custard is richer and creamier
  • corn flour (cornstarch) – it thickens the custard
  • sugar – use more or less according to your taste buds – and if the mango is ripe and naturally sweet, there shouldn’t be much need of extra sugar
  • vanilla extract – it adds flavour to the custard
  • mango – either use fresh ripe mango, peeled, cored and chopped, then blitzed until smooth, or canned mango puree

Mango Custard Recipe

Mango Custard
  • Total Time35m
  • Prep Time15 m
  • Calories560

BookmarkAdd To CollectionCraving some sweet and cool Mango Custard? Follow this super easy Mango Custard recipe with step by step instructions.

This Mango Custard recipe is a must-try for those who love sweet and creamy mango recipes. Never tried custard before? No problem, as this easy mango custard recipe with step by step instructions will show you the right way to make it. Mango fruit custard is the perfect indulgence for summer heat as it is ready to serve in just 35 minutes. If you are looking for a dessert idea for your next house party, then you can’t go wrong with this mango custard recipe. Mangoes are called the king of fruits. They are known to be rich in selenium and iron, both of which are an important part of your health. You can consume mango raw or prepare mango shake as well with it to avoid dehydration. Mangoes are also used to make many desserts in summers such as ice cream, pudding, mousse and what not! It’s one of the most popular desserts of Indian cuisine and is very simple in its procedure. All you need to prepare this mango custard dessert recipe is: mangoes, milk, fresh cream, and custard powder along with some sugar. It’s a quick mango recipe that you can prepare for your loved ones on occasions like kitty party, potluck, game night. You can even impress someone special with this easy dessert recipe. Light and creamy, it will be enjoyed by everyone. Whenever you want to make something special for your family and friends, try this mouth-watering mango dessert recipe and enjoy!

Ingredients of Mango Custard

1 Serving2 Servings3 Servings4 Servings5 Servings6 Servings7 Servings8 Servings9 Servings10 Servings11 Servings12 Servings13 Servings14 Servings15 Servings16 Servings17 Servings18 Servings19 Servings20 Servings

  • 300 gm mango
  • 450 ml fresh cream
  • 3 tablespoon vanilla custard powder
  • 600 ml milk
  • 1/2 cup sugar

How to make Mango Custard

  • Step 1 Clean the mangoes and extract the pulpTo prepare this mouth-watering dessert recipe, wash the mangoes and peel them nicely. Next, finely chop the mangoes into small pieces. Reserve a few pieces for garnishing and grind the remaining into a thick pulp.
  • Step 2 Prepare the custard mixTake a pan over medium flame and boil the milk. Take a bowl and make the custard by mixing the custard powder with 1/2 cup milk and stir until the mixture turns into a smooth blend without any lumps.
  • Step 3 Make the custard and let it freezeNow, put a pan over medium flame and boil the remaining milk. Bring the milk to a boil and add the custard blend to it. Then add sugar to it and switch off the flame. Then add the mango puree along with fresh cream and mix well. Stir gently for a minute and keep it in the fridge for 6-7 hours.
  • Step 4 Garnish and indulge in the goodness!Garnish with the reserved mangoes and serve it chilled.
Tips
  1. You can also garnish Mango custard with whipped cream.
  2. You can use pomegranate seeds to garnish the custard as well.

Mango Custard

Easy mango custard recipe – It’s creamy, thick, smooth, full of mango flavor and made with just 5 ingredients (plus toppings if you like). You’ll need 20 minutes of active time and the rest chilling task is done by the refrigerator. 

Mango pudding in a bowl garnished with mint leaf.

❤️ You’ll Love This 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) like this mango jam.

👩‍🍳Step By Step Photo Instructions 

1) Take milk in a saucepan.

2) Add sugar.

3) Also, add custard powder.

4) Whisk it well until everything is mixed and there are no lumps.

5) 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.

6) 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.

7) Remove that custard to a bowl and let it cool down for 5-7 minutes. Then add mango pulp and cardamom powder.

8) 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 mango custard in the refrigerator.

Collage of 4 images showing cooking custard, adding mango pulp to it and whisking.

💭Expert Tips

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.

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.

📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Mango pudding in a bowl garnished with mint leaf.

Mango Custard

Easy mango custard recipe – It’s creamy, thick, smooth, full of mango flavor and made with just 5 ingredients (plus toppings if you like).

Course: Dessert

Cuisine: Indian

Calories: 191kcal

 Servings 4

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

US measuring cups are used (1 cup = 240 ml)

Ingredients  1x2x3x

  • ▢2 cups Milk
  • ▢⅓ – ½ cup Sugar
  • ▢3 tablespoons Custard powder
  • ▢½ teaspoon Green cardamom seeds powder
  • ▢1 cup Mango pulp or puree

Instructions 

  • Take milk, sugar, and custard powder in a saucepan and 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, 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 mango custard comes to room temperature, chill the mango custard in the refrigerator.

Notes

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.

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.

Instead of cardamom powder, you can try adding some vanilla extract or sonth (dry ginger powder) like this mango jam.

Instead of fresh mango pulp, you can use canned Alphonso mango pulp that is available in Indian stores. If so, reduce the amount of sugar as the canned pulp is already sweetened.

Mango Fruit Custard Recipe | Video

Looking for an easy mango dessert? Then try this mango custard recipe. It is creamy and absolutely delicious. Store bought custard powder makes it eggless and very easy to make.

Adding mango puree to this Indian custard makes it perfect for summer. But it is great to make any time of the year. This is a perfect base for fruit custard. Serve chilled topped with fresh fruit for a yummy dessert.

Glass serving cup with fruit custard topped with halved grapes, strawberries and mint sprig.

This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

Here’s a delicious dessert recipe to make for any occasion. A quick and easy Indian style mango fruit custard that is sure to please the crowd.

Fruit Custard is quite popular in India and my mom used to make it often when I was a kid. This mango version is a delicious twist on that classic recipe. The end result is this creamy mango flavored custard that serves as a great base for assorted fruit. A must try for all mango lovers.

This is an eggless recipe made with store bought custard powder. I grew up eating this dessert made with Brown and Polson brand powder.

But you can also use Bird’s or any other brand. If you don’t have either of these, then simply make it with cornstarch. I have included how-to below.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Indian mango custard pudding recipe:

The main ingredient you need for this recipe is milk. I recommend using 2% or whole milk. If you want to make it vegan, use unsweetened almond or oat milk.

Next up is custard powder. As I mentioned before, I use Brown and Polson brand . This is the brand my mom uses back home and I have been using it for years now. We use vanilla flavored one.

Mango puree is what gives the mango flavor. I prefer using store-bought canned mango puree because I can make this dessert all year round without waiting for seasonal mangoes. Kesar or Alphonso are my favorite.

Ripe mangoes in the US have always been a hit or a miss for me. Unlike Indian mangoes, the ones here are very fibrous and do not make a smooth puree.

But if you can get good quality ripe mangoes, then use them – they are always the best.

Expert Tips

  • I recommend using whole or 2% milk in this recipe.
  • To make vegan mango custard, use unsweetened non-dairy milk like almond or oat. Follow the recipe as written.
  • I use Brown Polson brand custard powder. But feel free to use other brands like Bird’s.
  • You can use store bought canned mango puree like I did. Or puree 2~3 medium size ripe mangoes until smooth and use in the recipe.
  • Removing the pan from heat before adding the custard powder slurry is important. This ensures that the mixture is smooth and not lumpy. Constant whisking while thickening also helps to keep the custard creamy.
  • Fresh fruit that you can be used in this recipe – banana, apple, grapes, pomegranate, berries, chopped nuts etc.
  • Custard can be made up to 2 days in advance. Keep it chilled until ready to use. Add fresh fruits only before serving.

Leave a Reply

Your email address will not be published.

Like
Close
TheSuperHealthyFood © Copyright 2022. All rights reserved.
Close