Mango Custard (Eggless)

This Mango Custard is dreamy, creamy, and decadent, and it is full of mango deliciousness. It is one of the easiest desserts to make and requires only a few ingredients!

Mango desserts are trendy in summer and when mangos are in season. Mango Custard is one such dessert that comes together in minutes and tastes amazingly delicious. It is thick, rich, and has cooling and refreshing effects.

About Mango Custard

When mangos are in season, they become part of everyday meals in India. Either in the form of Aamras, chopped mangos, milkshake, lassi, and desserts like Shrikhand, cheesecake, Kalakand, and many more. In short, mangos are enjoyed in their pure form or by making different dishes using mango pulp.

So if you are looking for quick mango desserts, mango custard is one of those. It comes together quickly, and all we need is to set it in the fridge for a few hours. It is eggless and requires only four ingredients. Apart from mangos, the recipe calls for milk, sugar, and custard powder. And if you do not have custard powder, this dessert can be made with cornstarch as well.

Choose your favorite variety of mango for making this custard. However, the mango should be sweet and pulpy. The thicker pulp will make the custard thick and rich.

Ingredients

1. Mangos: Use ripe and sweet mangos, so there is no need to add a lot of sugar. Also, choose mangos that are not too fibrous. You can use your favorite type of mangos, but they should be juicy, sweet, and pulpy.
2. Milk: It is essential to use full-fat or whole milk for this recipe. Low-fat milk will not provide the creaminess and richness of this dessert.
3. Custard Powder: It acts as a thickening agent in this dessert. I have used vanilla custard powder that provides sweet vanilla flavor as well. If you do not have custard powder, add the same amount of cornstarch and a teaspoon of vanilla extract.
4. Sugar: Add ½ cup of sugar if using whipping cream. But if you decide to skip adding cream, add ⅓ cup of sugar. If the mangos are very sweet, you may need to add less sugar.
5. Toppings: Add chopped mangos and a choice of nuts on the top of mango custard before serving. I have topped it with chopped pistachios, but other options are chopped almonds or cashews. You can also top the dessert with other fruits like pomegranate seeds or strawberries.

Step by Step Directions

• Add chopped mangos to the blender and blend into a smooth puree or pulp.
• Set it aside.

• Take vanilla custard powder into a small bowl.
• Add ¼ cup of milk and stir well into a smooth mixture.
• There should be no lumps. Set it aside.

• Heat milk and whipping cream in a heavy-bottomed saucepan over medium heat, stirring frequently.
• Adding whipping cream is optional, and you can skip it if you want.

• Once the milk starts boiling, add the sugar and custard powder mixture.
• If you do not add whipping cream, add only ⅓ cup of sugar.
• Add the custard powder mixture slowly and while adding it, keep stirring the milk to avoid the lumps.
• Stir everything well and cook the mixture on low-medium heat, frequently stirring, for about 5-6 minutes.
• Soon the mixture will start thickening, and the raw taste of custard will go away.

• Next, turn off the heat and let the mixture cool down at room temperature. 
• Once the custard is cooled down, transfer it to a bowl.

• Add mango pulp and whisk well to combine.

• Cover the bowl and let it chill in the fridge for 2-4 hours. 

• Pour the mango custard into individual dessert bowls or cups.
• Top the custard with chopped mangos and nuts if you prefer, and serve.

Serving Suggestion

• Serve the chilled mango custard as it tastes best when it is chilled.
• Serve the custard as it is or with the toppings.
• Top the custard with chopped mangos or other choices of chopped fruits.
• Nuts add a nice crunch to the custard, so top with chopped pistachios, almonds, or cashews.
• For an extra rich and creamy dessert, add a scoop of whipped cream to the top of the mango custard.

Helpful Tips

• Mangos: Use ripe and sweet mangos for the custard. If your mango pulp contains lots of fibers, strain the pulp before adding it to the milk mixture. Also, add mango pulp only after the milk and custard mixture comes to room temperature.
• Milk: Use only full-fat or whole milk for the creamy and thick mango custard.
• Whipping Cream: It makes the custard thicker and creamier. However, it is optional, and you can skip it. And instead of whipping cream, you can also add half and half or light cream.
• Custard Powder: If you do not have vanilla flavored custard powder, use the same amount of cornstarch and add a teaspoon of vanilla extract.
• Sugar: If you choose not to add whipping cream, add ⅓ cup of sugar instead of ½ cup. Then after mixing mango pulp into the milk mixture, taste and add more sugar if required.
• Custard: The custard should be lump-free and smooth. So when you add the custard mixture to the milk, whisk well to avoid lumps. But if your custard and milk mixture has lumps, strain the mixture. And then add the mango pulp to it.

More Desserts

Recipe Card

Mango Custard (Eggless)

By Jigna

This Mango Custard is dreamy, creamy, and decadent, and it is full of mango deliciousness. It is one of the easiest desserts to make and requires only a few ingredients!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Cuisine Indian, World

Course Dessert

Diet Eggless, Vegetarian

Servings 4

Video

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Ingredients

  

1x2x3x

• ▢ 2 cups (500ml) full-fat or whole milk
• ▢ ¼ cup (60ml) whipping cream (optional)
• ▢ 2 mangos peeled and chopped
• ▢ ½ cup granulated sugar (add less if not using whipping cream)
• ▢ 3 tablespoon vanilla custard powder
• ▢ ¼ cup (60ml) milk to mix with custard powder

For Toppings (Optional)

• ▢ chopped mangos
• ▢ chopped nuts

Instructions

 

• Add chopped mangos to the blender and blend into a smooth puree or pulp. Set it aside.
• Take vanilla custard powder into a small bowl. Add ¼ cup of milk and stir well into a smooth mixture. There should be no lumps. Set it aside.
• Heat milk and whipping cream in a heavy-bottomed saucepan over medium heat, stirring frequently.
• Once the milk starts boiling, add the sugar and custard powder mixture. Add the custard powder mixture slowly and while adding it, keep stirring the milk to avoid the lumps.
• Stir everything well and cook the mixture on low-medium heat, frequently stirring, for about 5-6 minutes.
• Soon the mixture will start thickening, and the raw taste of custard will go away. Next, turn off the heat and let the mixture cool down at room temperature.
• Once the custard is cooled down, transfer it to a bowl. Add mango pulp and whisk well to combine.
• Cover the bowl and let it chill in the fridge for 2-4 hours.
• Pour the mango custard into individual dessert bowls or cups. Top the custard with chopped mangos and nuts if you prefer, and serve.

Serving Suggestions

• Serve the chilled mango custard as it tastes best when it is chilled.
• Serve the custard as it is or with the toppings.
• Top the custard with chopped mangos or other choices of chopped fruits.
• Nuts add a nice crunch to the custard, so top with chopped pistachios, almonds, or cashews.
• For an extra rich and creamy dessert, add a scoop of whipped cream to the top of the mango custard.

Notes

1. Mangos: Use ripe and sweet mangos for the custard. If your mango pulp contains lots of fibers, strain the pulp before adding it to the milk mixture. Also, add mango pulp only after the milk and custard mixture comes to room temperature.
2. Milk: Use only full-fat or whole milk for the creamy and thick mango custard.
3. Whipping Cream: It makes the custard thicker and creamier. However, it is optional, and you can skip it.
4. Custard Powder: If you do not have vanilla flavored custard powder, use the same amount of cornstarch and add a teaspoon of vanilla extract.
5. Sugar: If you choose not to add whipping cream, add ⅓ cup of sugar instead of ½ cup. Then after mixing the mango pulp into the milk mixture, taste and add more sugar if required.
6. Custard: The custard should be lump-free and smooth. So when you add the custard mixture to the milk, whisk well to avoid lumps. But if your custard and milk mixture has lumps, strain the mixture. And then add the mango pulp to it.

Nutrition (Approximate Values)

Calories : 283kcalCarbohydrates : 45gProtein : 6gFat : 10gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 34mgSodium : 60mgPotassium : 319mgFiber : 1gSugar : 39gVitamin A : 1016IUVitamin C : 19mgCalcium : 194mgIron : 1mg

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