Eggless Mango Custard Pudding

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A delightful take on Vanilla Pudding, this Mango Custard Pudding is airy, light and delicious. An easy to make dessert; this comes together in under 30 minutes!

Mangos have forever been my summer favorite. It is a favorite for many others just like me.

Mango is a fruit that is super versatile. It works in SO many recipes; sweets, savory dishes, dips, deserts and drinks.

If you are a mango lover; you MUST check out these: Fajeto a Gujarati Mango Kadhi, Mango Kulfi , Mango Lassi, Mango Salsa , Eggless Mango Mousse and Mango Falooda.

These recipe are on the blog and my readers love it!

Jump to:

What is Mango Custard
Why this recipe works
Ingredients and Substitutions
Can we make it without fresh mangos?
How to make this recipe
Expert Tips and Notes
Recipe FAQs
More Mango recipes to try
Eggless Mango Custard Pudding

What is Mango Custard

Custards are popular the world over. In India there is a separate category of 'eggless custards'. Whipped up with corn starch, milk, sugar and fruits; these have been super famous for generations.

Mango custard is one such eggless delight. It is a luscious, sweet, creamy dessert that does full justice to the flavor of mangos. Definitely a perfect dessert that screams summer in every bite.

Ripe mangos are transformed to a smooth dessert. It is then served topped with mango pieces. This is definitely one of the easiest desserts to whip up for any party or occasion.

This Mango Custard Pudding requires a handful of ingredients and is super easy to make. It is not very heavy as it does not have any cream etc.

Why this recipe works

This recipe is eggless and that makes it different from so many custard recipes. A lot of popular custards have eggs. Unlike those, this one is egg-free.
It needs only a handful of ingredients. A few pantry essentials and milk is all we need!
Custard powder is found in all kinds of custard recipes. We skip that and make it from scratch using cornstarch. Just like the store bought custard powder; it has a hint of vanilla for flavor. The mango and vanilla come together wonderfully.
Fresh mangos or pulp work here. Or even with other fruits if desired. Strawberry, banana, apple etc work well instead of mango.
This custard pudding can be refrigerated for up to 3 days! It is a perfect make ahead dessert for parties.
The recipe is easy to scale. To double or triple the recipe, the ingredients will scale but the dessert will still set in the same time.

This custard has been loved by so many in the family and among our friends. It is a super quick and easy treat to enjoy through the summer months. It can easily extend summers when we make it with mangoes from the can during winter!

Ingredients and Substitutions

Milk: We use whole milk for the recipe. Lower fat milk will not set well and stay runny. I have only tried it with dairy milk, however plant based milks might work too. We start with cold milk as the corn starch will work best with cold milk.
Mango: We add mango purée to flavor the custard. This can be fresh or canned. Both will work equally well. Plus, we add some mango cubes on top for texture. These are optional. Alphonso is my favorite mango to use in India. However, I use Kent or Ataulfo mangos to make this in US. Canned Kesar mangos work too.
Corn Starch: The setting agent for the custard pudding is corn starch. It helps convert the milk to a custard with just a couple of spoons. Substitute with store bought custard powder if you wish. However, it changes the recipe quite a bit.
Sugar: Sugar the preferred sweetener here. White, powdered or brown sugar works well. The recipe has not been tried with alternatives like honey, maple syrup, jaggery etc.
Vanilla Extract: Just like store bought custard we flavor this mango custard with a hint of vanilla. Mango and vanilla come together wonderfully to make this recipe. I would not recommend skipping this ingredient.
Apart from these we do add some mint sprigs, sprinkles and maraschino cherries to top the custard. These are optional and can be used together or individually.

See the recipe card for detailed ingredient information, measurements and nutrition.

Can we make it without fresh mangos?

Yes, definitely. If you cannot find fresh mangos, the same can be made using store bought canned mango too.

The only thing to remember is that this purée may have sugar. So adjust the added sugar accordingly.

We can make the same pudding with a different fruit too. Berries like strawberry, blueberry or raspberry work. Plus, banana and apple will work for the recipe too.

How to make this recipe

1- In a pan add sugar and cornstarch.

2- Then slowly add cold milk and mix well to avoid lumps.

Add cols milk to the mix of corn starch and sugar.

3- Heat on medium flame till the mixture thickens. Keep stirring and break any lumps that form.

4- Once the mixture thickens turn down the flame.

Pro Tip: To check if the custard is thick enough, take some on the back of a spatula and run your finger through it. If it cuts clean, it is done. Else cook for another minute and test.

Mix well and cook the corn starch and milk mixture till thick.

5- Then add vanilla extract and mango purée.

6- Mix everything well.

Add vanilla and mango purée and mix well.

7- Then pass the mixture through a sieve into another bowl.

8- Cover securely with plastic wrap.

Pro Tip: Press down the wrap to touch the custard surface so that it does not form a skin.

Transfer to a bowl using a sieve and cover with plastic wrap.

9- Once the mixture cools for 30-40 minutes, transfer to smaller bowls or leave it as is.

10- Then refrigerate for 2-3 hours and serve this eggless mango custard pudding topped with mango pieces, maraschino cherries and mint leaves.

Transfer to bowls and let them set in the refrigerator before serving with toppings.

Expert Tips and Notes

Start with cold milk. Pouring hot milk will make the mix lumpy as soon as it is in contact with corn starch.
Substitute the corn starch and vanilla with a vanilla flavored custard powder. The end result will be similar. Follow the proportions mentioned on the package.
The sugar in the recipe is for using with fresh mangos. If using a can with sugar added, adjust the sugar accordingly.
Press down the plastic wrap completely to touch the custard surface so that it does not form a skin.
This Mango custard pudding can be stored in the refrigerator for up to a week.
Do not freeze the dessert. The texture will change on thawing it.

Recipe FAQs

What is mango custard made of?

This recipe of mango custard has milk, mango purée, sugar and corn starch as the prime ingredients. Other add-ins are just toppings.

Is this mango custard eggless?

Yes! We do not use any eggs in the recipe. However, it is Vegetarian and not Vegan as we use milk to make it.

Can we make the custard without mangos?

Yes certainly. The same custard can be made with just vanilla or with other fruit purée like strawberry, banana or apple.

What is the best way to enjoy custard?

Custard is best served cold topped with fruits. A sprig of mint brings freshness to the dish. It can also be served with some whipping cream on top.

A bowl filled with mango custard and topped with mangoes and maraschino cherry with a spoon on the side.

More Mango recipes to try

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