Mango Custard Recipe
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
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 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
Nutrition Facts
Mango Custard Recipe
Serving Size
1 serving
Amount per Serving
Calories
106
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
27
mg
1
%
Potassium
192
mg
5
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
3
g
6
%
Vitamin A
679
IU
14
%
Vitamin C
19
mg
23
%
Calcium
90
mg
9
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.