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!
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Ingredients
- 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
- 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.
- 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 the 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.
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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