Mango custard recipe

EASY to make, creamy, smooth Mango custard recipe with hint of ginger. It is made from fresh mango pulp, milk, sugar and custard powder.

This is the perfect make-ahead dessert. There is another make-ahead mango dessert recipe on the blog - Mango pudding made with agar agar 

I like the ginger flavor combined with mangoes. You may have noticed that in mango jam or aamras recipe. For a change, you can add cardamom powder instead of ginger powder. Or use vanilla extract.

This is light dessert with very less sugar added. Because fresh mango pulp provides some natural sweetness.

This is my last mango recipe of the season. Next I have delicious and exciting recipes coming up. This year, we are blessed with good mangoes which is not the case every year in USA. I grabbed this blessing and made many many mango recipes and shared here.

Here I have used vanilla flavored custard powder. But if you get your hands on mango flavored custard powder then PLEASE use that. I remember, my mom used to make this with mango flavored one and the flavor was amazing. I am not able to find it here, so used the regular vanilla custard powder.

I like the smooth texture of custard, so I have kept it plain and simple. But hubby prefers some texture. So I had added some mixed chopped fruits (banana, mangoes, apples, pomegranate arils) in his custard after finishing the photoshoot.

How to make mango custard recipe (Step by Step Photos):

or Jump to Recipe

1) Take milk in a saucepan. Turn the heat on medium.

2) Add sugar.

3) Also add custard powder. Mix well using wire whisk and make sure there are no lumps of custard powder.

4) Add ginger powder.

5) Again mix well.

6) Let the this mixture come to a simmer. Switch to spatula and stir it constantly with scraping sides and bottom. Make sure that it is not sticking to the pan.

7) As soon as it comes to a boil, within 2-3 minutes it will become really thick. Please keep stirring the mixture and scraping the pan.

8) Check the custard using wooden spoon or spatula. The thick custard will stick to the spoon, run a finger at the back of the spoon. See the line stay as such meaning, custard stay separated in that line. Meaning this is the perfect consistency.

9) Remove that custard to a bowl. Let it cool down for 3-4 minutes.

10) Now add mango pulp.

11) Start whisking to mix it very well.

12) Once mixed, let it come to a room temperature. It may take 30-40 minutes. do stir occasionally every 5-10 minutes until it cools completely and make sure that it stays smooth and does not become lumpy. As it cools, it gets more thick.

13) Divide the mixture into individual serving bowl.

14) Cover it with plastic wrap, chill in the fridge for 4-5 hours or till it is chilled.

If you want some texture in your mango custard then add some chopped mangoes or mixed chopped fruits. I have kept it plain and smooth, just garnished with mint leaf.

Serving suggestion: Enjoy this mango custard as a dessert. This is perfect make ahead dessert for guests or small get-together or party.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Print Pin

Mango custard recipe

5 from 1 vote

Tried this recipe? Leave a comment and/or give ★ ratings

US measuring cups are used (1 cup = 240 ml)

Author: Kanan

Course: Dessert

Cuisine: Indian

Calories: 191kcal

Servings 2 servings

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients 

1x2x3x

• 1 cup Milk
• 3-4 tablespoons White granulated sugar
• 1 ½ tablespoons Custard powder
• ¼ teaspoon Dry ginger powder (sonth or saunth) (For variation, skip ginger powder and add 1 teaspoon of vanilla extract)
• ½ cup Mango pulp or puree
• Mint leaves for garnishing, optional
• Mangoes or chopped fruits as neededoptional

Instructions 

Making mango custard recipe:

• Take milk in a saucepan. Turn the heat on medium.
• Add sugar and custard powder. Mix well using wire whisk and make sure there are no lumps of custard powder.
• Add ginger powder. Again mix well.
• Let the this mixture come to a simmer. Switch to spatula and stir it constantly with scraping sides and bottom. Make sure that it is not sticking to the pan.
• As soon as it comes to a boil, within 2-3 minutes it will become really thick. Please keep stirring the mixture and scraping the pan.
• Check the custard using wooden spoon or spatula. The thick custard will stick to the spoon, run a finger at the back of the spoon. See the line stay as such meaning, custard stay separated in that line. Meaning this is the perfect consistency.
• Remove that custard to a bowl. Let it cool down for 3-4 minutes.
• Now add mango pulp. Start whisking to mix it very well.
• Once mixed, let it come to a room temperature. do stir occasionally every 5-10 minutes until it cools completely and make sure that it stays smooth.
• As it cools, it gets more thick.
• Divide the mixture into individual serving bowl.
• Cover it with plastic wrap, chill in the fridge for 4-5 hours or till it is chilled.

Nutrition

Serving: 0.75cup | Calories: 191kcal | Carbohydrates: 39.7g | Protein: 4.3g | Fat: 2.6g | Saturated Fat: 1.5g | Cholesterol: 10mg | Sodium: 59mg | Fiber: 0.9g | Sugar: 38g

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.