A delightful take on Vanilla Pudding, this Mango Custard Pudding is airy, light and delicious. An easy to make dessert; this comes together in minutes!
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Mango season calls for delicious desserts that are easy to make. This time I am making a custard recipe that is easy, super light and perfect for any summer party.
Mangos have forever been my summer favorite. A fruit so versatile that it can be used in SO many recipes; mango finds a spot in my refrigerator through summer.
From salsa and curries to desserts, drinks and ice creams; the number of ways that mangos can be used are countless.
If you are a mango lover too; you MUST check out these: Fajeto [Gujarati Mango Kadhi], Mango Kulfi [Indian style Ice Cream], Mango Lassi, Mango Salsa [Pico De Gallo], Eggless Mango Mousse and Mango Falooda.
What is Mango Custard?
A delicious way to enjoy mangos is making desserts using them. The flavor and sweetness from mangos makes them great for this purpose.
Mango custard is a luscious, sweet, creamy dessert that does full justice to the flavor of mangos.
This dessert is made with a handful of ingredients and is super easy to make. It is not very heavy as it does not have any cream etc.
What you need to make Mango Custard?
This recipe starts with milk and uses just a few ingredients like mango purée, sugar and vanilla extract.
The main ingredient in this recipe is CORNSTARCH. A natural thickener, this helps thicken the milk and make it super creamy.
Custard powder is generally used for all kinds of custard recipes, but here we make it from scratch. Just like the store bought custard powder; it has a hint of vanilla for flavor. The mango and vanilla come together wonderfully.
Mango is the flavor so there is LOTS of mangos in the recipe. Mango purée from fresh Kent mangos is used in the custard and it is topped with chopped mangos.
Why is this recipe amazing?
This recipe is one of the BEST desserts to make through summer. Here is why we love it.
It needs only a handful of ingredients that are not very complicated. A few pantry essentials and milk is all we need!
This custard recipe is easy to make. No baking, no churning etc. Just a few steps and you get bowls full of goodness!
It can be made using fresh mangos or pulp. Or even with other fruits if desired.
This custard pudding can be refrigerated for up to 3 days! It is a perfect make ahead dessert for parties.
Can this recipe be made 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.
If you would like to make the same pudding with a different fruit; it can be made using fresh strawberry, blueberry or raspberry.
Steps to make Mango Custard
In a pan add sugar and cornstarch.
Slowly add cold milk and mix well to avoid lumps.
Heat on medium flame till the mixture thickens. Keep stirring and break any lumps that form.
Once the mixture thickens turn down the flame.
Add vanilla extract and mango purée.
Mix well.
Pass the mixture through a sieve into another bowl.
Cover with plastic wrap. Press down the wrap to touch the custard surface so that it does not form a skin.
Once the mixture cools for 30-40 minutes, transfer to smaller bowls or leave it as is.
Refrigerate for 2-3 hours and serve topped with mango pieces, maraschino cherries and mint leaves.
Ingredients
Cold Whole Milk 2 cups
Mango purée ¾ cup
Corn starch ¼ cup
Sugar ¼ cup
Vanilla Extract 1 tsp
Mango pieces ¼ cup
Maraschino cherries and mint leaves as needed
Method
To make the mango purée pulse 1 medium peeled and seeded mango till smooth.
In a pan add sugar and cornstarch.
Slowly add cold milk and mix well to avoid lumps. Heat on medium flame till the mixture thickens. Keep stirring and break any lumps that form.
Once the mixture thickens turn down the flame. Add vanilla extract and mango purée.
Pass the mixture through a sieve into another bowl.
Cover with plastic wrap. Press down the wrap to touch the custard surface so that it does not form a skin.
Once the mixture cools for 30-40 minutes, transfer to smaller bowls or leave it as is.
Refrigerate for 2-3 hours and serve topped with mango pieces, maraschino cherries and mint leaves.
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