Mango custard is a creamy, fruity dessert that blends the richness of milk with the sweetness of ripe mangoes. Traditionally made using custard powder, this version skips that entirely and uses cornstarch instead, something many of us already have in our kitchens. It's silky, lightly sweet, and filled with real mango goodness.
Mango Custard Recipe
Mango Custard Recipe - Mango Custard without custard powder with step wise pictures. Delicious mango custard which is made without custard powder. This is super delicious and is very easy to make.
This makes a great party desserts too. This mango custard is super easy to make and taste so delicious. I used cornstarch in this instead of custard powder and it was perfect.
About Mango Custard
This recipe came to me one summer afternoon when I had too many ripe mangoes on hand and no custard powder. So I thought why not try making it with cornflour, the good old thickening agent and it worked like a charm.
The best part is that this custard doesn't rely on flavoured powders, which means you get to enjoy the real flavour of mangoes. I love this recipe because it brings back the feeling of summer holidays at home.
We used to get boxes of ripe mangoes, and by the end of the week, everyone would be trying to finish them before they overripe mango shakes, mango lassi, mango rice, and of course, mango desserts.
And let me say, this is one of those recipes where kids and adults both love it. It's creamy, but not heavy. Sweet, but not overly sugary. And it has bits of mango in every bite, which just makes it feel so special.
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One of the best things about this mango custard is that it doesn't need any store-bought custard powder.
Cornflour (or corn starch) thickens the milk perfectly and gives you the same creamy texture that you'd expect from regular custard, maybe even better because it's more natural. Check my strawberry custard.
Another thing that makes this recipe click is how quick and easy it is. It takes around 20 minutes to prepare, and there's no baking or complicated steps. You just cook the custard, let it cool, mix in mangoes, and chill, that's it.
Ingredients
- Ripe Mango Puree - Use really sweet and ripe mangoes for the best flavour. Varieties like Alphonso, Banganapalli, or Kesar work wonderfully.
- Chopped Mango - personally like to chop them into small cubes so they blend in well and don't feel too heavy.
- Milk - Full-fat (whole) milk is ideal here because it gives that rich, creamy texture that makes custard feel.
- Sugar - Always taste your mango puree first, and then adjust the sugar accordingly.
- Cornstarch - This is what thickens the milk and turns it into custard.
- Vanilla Extract - A little vanilla goes a long way here.
Step by step pictures
1)Take cornflour in a bowl. Instead of cornflour you can use custard powder too.
2)Add little milk and mix well.
3)Take few sweet ripe mangoes
4)Peel off the skin and chop them
5)Add chopped mangoes in a blender
6)Puree till smooth
7)Take milk in a sauce pan
8)Add in sugar
9)Heat till it comes to a boil
10)Bring it to a boil.
11)Add in cornflour mix in
12)Whisk till smooth
13)Now it is thick. Take it off the heat and set aside to cool.
14)Add in vanilla
15)Whisk till combined
16)Add in mango puree
17)Whisk till combined
18)Add chopped mangoes
19)Mix well
20)Take small cups
21)Fill with the custard
22)Top with more mangoes
23)Chill this for few hours
24)Serve cold.
Expert Tips
1. Always mix cornstarch in cold milk first - Cornstarch mixes smoothly in cold milk, which helps you avoid any lumps in your custard. If you add it directly to hot milk, it can clump up quickly and become hard to fix.
2. Don't reheat the mixture after adding mango puree - Once your custard is cooked and thickened, take it off the heat and let it cool a bit before adding the mango puree. If you heat the mango after adding it, it might make the custard split or go grainy especially if the mango is acidic.
3. Custard too thick after chilling? No problem - Sometimes, after sitting in the fridge for a few hours, the custard may thicken more than you want. If that happens, just add a tablespoon (or two) of cold milk and whisk it gently. It'll become smooth and creamy again, just like freshly made.
4. Storage - You can store this mango custard in an airtight container in the refrigerator for up to 2 to 3 days. It stays fresh and tasty when chilled. Avoid freezing it though, the texture can turn watery or icy, which spoils the creamy feel.
5. Serving Ideas - Serve it cold, straight from the fridge, either as a simple dessert after lunch or dinner. It pairs nicely with Indian meals or works as a sweet treat on its own.
FAQ
Q: Can I use custard powder instead of cornflour?
Yes, you can! Just use the same amount, 2 tablespoons of vanilla-flavoured custard powder instead of cornflour. It adds a mild vanilla flavour too, so you can skip the vanilla extract if you like.
Q: Can I use canned mango pulp instead of fresh mangoes?
Absolutely. Just check if it's sweetened. If it is, reduce the sugar you add to the custard. Canned pulp works well when mangoes aren't in season.
Q: What if my custard turns out lumpy?
First, make sure to stir continuously while cooking, that helps prevent lumps. But if you still end up with a few, don't worry. Just pass the mixture through a fine sieve before adding the mango or chilling it.
📖 Get Recipe
Mango Custard Recipe
Equipment
Ingredients
- 1 cup Mango Puree
- 1 cup Ripe Mango chopped finely
For Custard
- 2 cups Milk
- ¼ cup Sugar or to taste
- 1 teaspoon Vanilla Extract
For Custard Thickening
- 2 tablespoon Cornstarch
- 4 tablespoon Cold Milk
Instructions
- Start by peeling and chopping 2 to 3 ripe and sweet mangoes. You need to blend some mangoes to a puree and keep some chopped.
- In a separate small bowl, mix 2 tablespoons of cornstarch with 4 tablespoon of cold milk. Whisk it well until there are no lumps and set aside.
- In a saucepan, pour 2 cups of milk and add 1⁄4 cup of sugar. Place the pan on medium heat and stir occasionally until the milk just begins to boil.
- Once it starts bubbling, lower the heat and slowly add the cornflour mixture while whisking continuously. Keep stirring for 3 to 4 minutes, or until the mixture thickens slightly to a light custard consistency.
- After the custard base thickens, switch off the heat and let it cool for about 10 to 15 minutes. Once it has cooled down a bit, stir in 1 teaspoon of vanilla extract.
- Now mix in the mango puree you made earlier. Mix it well until the custard and mango combine into a smooth mix.
- Now add the reserved chopped mango pieces into the mixture and gently stir.
- Pour the mixture into serving bowls. You can top each serving with some extra mango pieces.
- Place the bowls in the refrigerator and let them chill for at least 2 to 3 hours. Once set and nicely cold, the dessert is ready to enjoy.
Nutrition
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