Eggless Mango Custard Pudding
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!
Servings: 6
Calories: 135kcal
Ingredients
- 2 cups milk (cold)
- ¾ cup mango purée (fresh or canned)
- ¼ cup corn starch
- ¼ cup sugar
- 1 teaspoon vanilla extract
Toppings
- ¼ cup mango (diced)
- 3-4 sprigs mint
- 6 maraschino cherries
Instructions
- 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 everything well.
- Pass the mixture through a sieve into another bowl.
- Cover with plastic wrap.
- 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.
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.
Nutrition
Calories: 135kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 32mg | Potassium: 192mg | Fiber: 1g | Sugar: 20g | Vitamin A: 575IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 0.1mg