Mango Custard

Creamy, eggless mango custard with condensed milk, mango pulp and milk is an incredibly easy mango dessert that gets ready in about 20-30 minutes.

This simple indian mango dessert needs minimal effort and is a perfect mango treat during summer. Best served chilled! You could make it up to 3-4 days in advance (taste only gets better)!

I use custard powder however, I am including instructions for making mango custard without custard powder later in the post. Read on.

Done right, custard, of any kind is a luscious dessert that you can put together in no time. Agree? When cooked the indian (desi) way, it is easier because no eggs!

Growing up, custard was an after dinner treat every now and then. In winters, a warm vanilla custard with plump kishmish (raisins) & silvered almonds was a soul comforting treat. Chilled custard adorned with chopped fresh fruits was a summer thing.

I have a weakness for indian style custard- warm, chilled or room temperature, I will happily wipe a bowl clean anytime.

What Is Indian Mango Custard

You would have seen mango custard in indian food buffets at restaurants out here. It is one of my husband's favorite dessert.  This egg free mango custard or mango pudding is one of those easy recipes that is a breeze to make and definitely falls into beginner level indian desserts. It has an irresistible mango flavor!

Indian style mango custard is simply milk thickened with custard powder and mixed with fresh or canned mango pulp to which flavorings like green cardamom powder or saffron are added. Serve it with fresh mango chunks or any other kind of fresh fruits you like. A dollop of whipped cream is great too.

Why you will love this recipe

• Simple Ingredients
• Easy and quick to make- If you are looking for last minute dessert, custard is the best pick. It needs 20-30 minutes to cook and 3-4 hours of chilling time.
• Customizable- Use the same recipe to make vanilla fruit custard if it's not mango season or you cannot find mangoes/don't want to use mangoes (is that even a thing?)
• Perfect for Parties- You can make mango custard a few days ahead, portion it out and just top with chopped fruits and serve. It gets better as it sits, trust me- especially that cardamom flavor.
• Delicious & Comforting dessert for special occasions.

Ingredients for Mango Custard

• Whole Milk- You could use skimmed milk too however I feel full fat milk gives the best results.
• Heavy Cream - Adds even more richness. Though its totally optional.
• Custard Powder - I use brown & polson brand vanilla flavored custard powder. Its an indian brand and I am familiar with its taste. You could use any kind of vanilla custard powder. For making mango custard without custard powder, scroll down, I have added notes.
• Condensed Milk- I prefer using condensed milk because it makes the custard super creamy. Adjust the quantity depending on how sweet the mango pulp/puree is. You could totally use sugar instead of condensed milk.
• Green Cardamom Powder - Its flavor is a match made in heaven with mangoes. Use store bought or homemade. (See note)
• Mango Purée - Make a smooth puree with ripe mangoes (like kesar or alphonso or ataulfo mangos)  at home and strain before using. Or use canned mango puree available in south asian grocery stores. 
• Fresh fruits - any kind you like. From berries to fresh mangoes to apples to grapes to even (toasted) desiccated coconut works great.
• Optional Ingredient - Almond or cashew powder. See Tips sections on how to use it.

Note - To make green cardamom powder at home, simply crack the pods, add the seeds to a small mortar pestle and grind to a powder. You will be surprised at how amazing (& better) fresh ground cardamom powder is!

Mango Custard Without Custard Powder

Substitute custard powder 1:1 with cornstarch (corn flour in India). I would also recommend adding a dash of vanilla for that cozy taste that we all associate with custard. Rest of the recipe remains the same.

How To Make Mango Custard

• In a small bowl, whisk custard powder (or cornstarch) with cold milk. Keep near.
• Rinse a heavy pot with water and without wiping, add milk to it. Bring the milk to a boil and reduce heat to low.
• Optional Step - I like to reduce the whole milk for 8-10 minutes, stirring intermittently. This extra step makes the milk creamy and overall the custard tastes amazing. However, its optional especially when you are in a hurry.
• Add the heavy cream next, let cook for 5-6 minutes and then on low flame add the custard powder slurry with one hand while stirring the custard continuously. Keep mixing to avoid lumps.

• Also add the condensed milk and cardamom powder right now. Bring the custard to a boil on low heat stirring regularly.
• Bring to a simmer on low medium heat. Takes 6-10 minutes. Cooking after adding custard makes sure that chalky taste of custard powder is completely gone.

Tip - If you like adding dried fruits like raisins, this is a good time to add so that the fruits get a chance to plump up.

• Take off the stove and mix in the mango puree/pulp. Dont cook the custard after mixing mango.
• Strain using your soup strainer into a large bowl so that any lumps are removed. Cover with a cling wrap (touching the surface of custard) so that there its no skin formation while the custard chills. Refrigerate for 4-8 hours to chill.

• Spoon chilled mango custard into dessert bowls and top with small mango pieces or chopped fruits of choice to serve. 

Consistency of Custard

Mango custard from my recipe has a smooth, ribbon-like flowing consistency. It's jiggly when you shake the bowl.

Keep in mind to not add a lot of custard powder since that could make your custard taste chalky. Rather, I suggest cooking the custard longer so that it gets thicker (if you want so).

Serving

• Serve with fresh mangoes or any kind of seasonal fruits you like. Berries, green grapes and pomegranate arils are my favorite.
• Add dollops of mango whipped cream while serving.
• Make a Mango Custard tart. Make a thick custard (add 5 tablespoon custard powder) and use it to fill up a tart base/or pour over graham cracker/ biscuits base for a decadent mango dessert.
• Mango Custard Brûlée - Top it with few teaspoons of sugar and brûlée it.

Recipe Tips

• Use Half and Half - If you can find it, use half and half to make a perfect rich and creamy mango custard. Use 3.5 cups of half and half instead of milk and heavy cream.
• Use Nut Powders- On some days, I love adding a tablespoon or two of superfine almond or cashew meal while the custard is cooking.
• Boil off the milk- Highly recommend reducing the milk if you have time & patience. It does make a difference in creaminess.
• Use a heavy bottomed pot- Since the milk would be cooking for a while, you don't want the pot and hence milk to burn giving custard a burnt taste.
• Cook on low medium- Except for the first boil, I dont recommend cooking on high flame, chances are it will burn at the bottom of pot. Simmering will give the best smooth consistency.