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.
This custard is a chilled dessert, perfect for summer or any time you crave something refreshing but easy. It doesn’t need any oven, no whipping cream, no gelatin. Just some milk, ripe mangoes, and a few pantry staples. And believe me, it turns out just as delicious as the classic version!
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.
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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 we use in so many Indian-style gravies and sauces? Turns out, it worked like a charm! The best part is that this custard doesn’t rely on pre-flavoured powders, which means you get to enjoy the real flavour of mangoes. That natural fruity aroma and bright yellow colour make it look and taste amazing, no artificial flavours or colours needed. Plus, it’s much easier to control the sweetness.
Why I Like This Recipe - 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. This particular custard feels like a blend of that nostalgia and simplicity. It’s not a complicated recipe, but it still gives you that ‘homemade special’ feeling. It’s the kind of thing I can quickly make after dinner, and it’s chilled and ready by bedtime or for the next day’s lunch.
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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Why This Recipe Works
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.
We’re using real ripe mangoes — both as a smooth puree and also chopped into little bite-sized pieces. So you’re getting that true, natural mango flavor in every spoon. It’s fruity, fresh, and not fake or overly sweet like some desserts made with artificial essence.
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. Just peel, chop, and blend them until smooth, no need to add water. If you’re making this off-season, you can use canned mango pulp too, just make sure it’s unsweetened or reduce the sugar accordingly.
Chopped Mango – These are folded in at the end so that every spoonful has a soft custard along with juicy bits of mango. I personally like to chop them into small cubes so they blend in well and don’t feel too heavy, but if you enjoy a bit more bite, you can keep them slightly bigger. This also adds a lovely texture contrast to the smooth custard.
Milk – Full-fat (whole) milk is ideal here because it gives that rich, creamy texture that makes custard feel. If you’re using toned milk or low-fat milk, that’s okay too, the custard will still set, but it might be slightly lighter. I’d suggest avoiding skim milk though, as it tends to give a thinner texture and doesn’t hold the creamy feel as well.
Sugar – Start with 1⁄4 cup, that’s usually enough when the mangoes are naturally sweet. But always taste your mango puree first, and then adjust the sugar accordingly. If your mangoes are super sweet, you can go down to 2 tbsp. If they’re a bit sour, add a little more. It’s really all about balance.
Cornstarch – This is what thickens the milk and turns it into custard. Mix the cornstarch in a small amount of cold milk first before adding it to the hot milk. This step is important to prevent any lumps. Once it cooks and starts to thicken, it gives the custard its lovely creamy body.
Vanilla Extract – A little vanilla goes a long way here. It doesn’t overpower the mango instead, it enhances the dessert with that soft, familiar aroma you get in creamy puddings and sweets. If you don’t have vanilla, you can skip it, but I highly recommend including it if possible.
Hacks
1. Use a strainer for silky custard
If you're worried about lumps in your custard, especially after cooking, just pass the mixture through a fine strainer before adding the mango puree. It’ll give you the smoothest, silkiest texture every time, like store-bought custard, but better.
2. Chill the serving bowls beforehand
Keep your bowls or ramekins in the fridge while you make the custard. This helps the custard cool faster once poured in, and gives you that extra refreshing feel when served cold.
3. Shortcut with canned mango pulp
If fresh mangoes aren’t in season or you're in a hurry, canned mango pulp (preferably Alphonso) works great too. Just check the sweetness and adjust the sugar accordingly.
4. Add a crunch with toppings
If you like a little texture, top your custard with roasted nuts, crushed biscuits, or even some toasted coconut flakes right before serving. It adds a nice contrast to the creamy custard.
5. Turn it into a frozen treat
Leftovers? Pour the custard into popsicle moulds and freeze. You’ll get creamy mango custard pops that taste like kulfi!
Mango Custard (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. So, let the base cool a little, then gently mix in the mango for a smooth finish.
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. For a special touch, sprinkle some chopped nuts or dry fruits like pistachios, almonds, or cashews on top. If you’re feeling a little fancy, add a small scoop of vanilla ice cream next to it, the combination is really nice!
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.
Variations
1. Fruit Custard Style
If you enjoy classic fruit custard, you can easily turn this into one! Along with the chopped mangoes, add small pieces of apple, banana, grapes, or even pomegranate. Just make sure to add the fruits right before serving to keep them fresh and avoid them releasing water. It gives a colourful, mixed-fruit dessert vibe with that mango custard base.
2. Mango Kulfi Custard
For an Indian twist, crush 2–3 green cardamom pods and add them while heating the milk. Let the flavour infuse as the milk boils, then strain them out before adding the cornflour. It gives the custard that nostalgic kulfi taste, perfect for festive occasions or when you’re craving something traditional.
3. Jelly + Mango Custard
Kids (and honestly, adults too!) love a jelly layer at the bottom. Prepare a fruit-flavoured jelly, let it set in small bowls, and then pour the mango custard over it. Once chilled, you get a wobbly, fruity surprise at the bottom fun, colourful, and super kid-friendly!
Mango Recipes to Try
📖 Recipe Card
Mango Custard Recipe
Equipment
- Cooking pot
Ingredients
- 1 cup Mango Puree
- 1 cup Ripe Mango chopped finely
For Custard
- 2 cups Milk
- ¼ cup Sugar or to taste
- 1 tsp Vanilla Extract
For Custard Thickening
- 2 tbsp Cornstarch
- 4 tbsp Cold Milk
Instructions
- Prepping the Mango and Cornstarch Mix - Start by peeling and chopping 2–3 ripe and sweet mangoes. You’ll need about 1 cup of this for blending into a puree, and another 1 cup to keep aside for later, these chopped mangoes will be stirred into the dessert for a fruity bite. Blend the mango puree until smooth, without adding water. In a separate small bowl, mix 2 tablespoons of cornstarch with 2–3 tablespoons of cold milk. Whisk it well until there are no lumps and it forms a smooth mixture, this will help thicken the milk in the next step.
- Making the Custard Base - 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 3–4 minutes, or until the mixture thickens slightly to a light custard consistency. This step is key for creating a smooth, lump-free base.
- Cooling and Adding Flavour - After the custard base thickens, switch off the heat and let it cool for about 10 to 15 minutes. You don’t want to add the mango puree while the mixture is too hot, as it may alter the flavour or texture. Once it has cooled down a bit, stir in 1 teaspoon of vanilla extract. Then, gently mix in the mango puree you made earlier. Blend it well until the custard and mango combine into a smooth, creamy mixture with a lovely pale yellow-orange colour.
- Adding Mango Pieces and Chilling - Now, add the reserved chopped mango pieces into the mixture and gently stir so they’re evenly spread out. Pour the final mixture into serving bowls, small glass cups, or anything you have at home. You can top each serving with some extra mango pieces to make it look more vibrant and fresh. 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.
Notes
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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