Mango Fruit Custard Recipe | Video

Looking for an easy mango dessert? Then try this mango custard recipe. It is creamy and absolutely delicious. Store bought custard powder makes it eggless and very easy to make.

Adding mango puree to this Indian custard makes it perfect for summer. But it is great to make any time of the year. This is a perfect base for fruit custard. Serve chilled topped with fresh fruit for a yummy dessert.

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About the Recipe

Here's a delicious dessert recipe to make for any occasion. A quick and easy Indian style mango fruit custard that is sure to please the crowd.

Fruit Custard is quite popular in India and my mom used to make it often when I was a kid. This mango version is a delicious twist on that classic recipe. The end result is this creamy mango flavored custard that serves as a great base for assorted fruit. A must try for all mango lovers.

This is an eggless recipe made with store bought custard powder. I grew up eating this dessert made with Brown and Polson brand powder.

But you can also use Bird's or any other brand. If you don't have either of these, then simply make it with cornstarch. I have included how-to below.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Indian mango custard pudding recipe:

The main ingredient you need for this recipe is milk. I recommend using 2% or whole milk. If you want to make it vegan, use unsweetened almond or oat milk.

Next up is custard powder. As I mentioned before, I use Brown and Polson brand (affiliate link). This is the brand my mom uses back home and I have been using it for years now. We use vanilla flavored one.

Mango puree is what gives the mango flavor. I prefer using store-bought canned mango puree because I can make this dessert all year round without waiting for seasonal mangoes. Kesar or Alphonso are my favorite.

Ripe mangoes in the US have always been a hit or a miss for me. Unlike Indian mangoes, the ones here are very fibrous and do not make a smooth puree.

But if you can get good quality ripe mangoes, then use them - they are always the best.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make mango fruit custard recipe:

Start off by making custard powder and milk slurry in a small bowl. Set aside until ready to use.

In a medium size saucepan, combine milk and sugar. Bring to a boil on medium heat. Once the milk comes to a boil, remove from heat and slowly add the custard powder mixture whisking continuously.

Place the pan back on medium heat. Still whisking continuously, bring the mixture to a simmer and cook until the mixture thickens and coats the back of a spoon. This takes about 4~5 minutes.

Stir in the mango puree and ground cardamom, mix well and cook till mango puree is heated through, about 2~3 minutes.

Remove from heat and let the mixture cool completely. Place a plastic wrap on the top of the custard to prevent skin to form. Chill in the refrigerator for at least 4 hours or overnight before serving.

Remove from the fridge and whisk the custard to make it creamy. Divide between serving bowls and serve immediately topped with fruit. Enjoy!!

How to make Custard without Custard powder?

Custard powder is nothing but cornstarch with flavorings. So you can make this recipe with just cornstarch (aka corn flour in India). Use 3 tablespoons of cornstarch and 1 teaspoon pure vanilla extract.

Expert Tips

• I recommend using whole or 2% milk in this recipe.
• To make vegan mango custard, use unsweetened non-dairy milk like almond or oat. Follow the recipe as written.
• I use Brown Polson brand custard powder. But feel free to use other brands like Bird's.
• You can use store bought canned mango puree like I did. Or puree 2~3 medium size ripe mangoes until smooth and use in the recipe.
• Removing the pan from heat before adding the custard powder slurry is important. This ensures that the mixture is smooth and not lumpy. Constant whisking while thickening also helps to keep the custard creamy.
• Fresh fruit that you can be used in this recipe - banana, apple, grapes, pomegranate, berries, chopped nuts etc.
• Custard can be made up to 2 days in advance. Keep it chilled until ready to use. Add fresh fruits only before serving.

You might also like

If you are wondering what to do with mango puree, then here are few more easy recipes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Mango Custard

This mango custard is creamy and absolutely delicious. Store bought custard powder makes it eggless and very easy to make. Serve chilled with fresh fruit for a yummy dessert.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Chilling Time:: 6 hours hrs

Total Time: 6 hours hrs 30 minutes mins

Course: Dessert

Cuisine: Indian

Servings: 6 servings

Ingredients

1x2x3x

• 3 tablespoons Custard powder*
• 2 cups Milk*
• 3 tablespoons Sugar
• ½ teaspoon Ground cardamom
• 1 cup Mango puree*
• As needed Fresh fruit, for serving

Instructions

• In a small bowl, combine custard powder with ¼cup of milk. Whisk well and set aside.
• Combine rest of the milk and sugar in a medium size saucepan. Bring to a boil on medium heat. Once the milk comes to a boil, remove from heat and slowly add the custard powder mixture whisking continuously.
• Place the pan back on medium heat. While whisking continuously, bring the mixture to a simmer and cook until the mixture thickens and coats the back of a spoon. This takes about 4~5 minutes.

  Stir in the mango puree and ground cardamom, mix well and cook till mango puree is heated through, about 2~3 minutes.
• Remove from heat and let the mixture cool completely. Place a plastic wrap on the top of the custard to prevent skin to form. Chill in the refrigerator for at least 4 hours or overnight before serving.
• Remove from the fridge and whisk the custard to make it creamy. Divide between serving bowls and serve immediately topped with fruit. Enjoy!!

Video

Notes

• I recommend using whole or 2% milk in this recipe.
• To make vegan mango custard, use unsweetened non-dairy milk like almond or oat. Follow the recipe as written.
• I use Brown Polson brand custard powder. But feel free to use other brands like Bird's.
• You can use store bought canned mango puree like I did. Or puree 2~3 medium size ripe mangoes until smooth and use in the recipe.
• Removing the pan from heat before adding the custard powder slurry is important. This ensures that the mixture is smooth and not lumpy. Constant whisking while thickening also helps to keep the custard creamy.
• Fresh fruit that you can be used in this recipe - banana, apple, grapes, pomegranate, berries, chopped nuts etc.
• Custard can be made up to 2 days in advance. Keep it chilled until ready to use. Add fresh fruits only before serving.

Nutrition

Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 56mg | Potassium: 219mg | Fiber: 1g | Sugar: 16g | Vitamin A: 608IU | Vitamin C: 15mg | Calcium: 113mg | Iron: 1mg

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