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!!
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.