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Home » Indian Mithai & Desserts

Mango Pudding

Published: Jul 9, 2014 · Modified: Oct 23, 2021 by Tanvi · This post may contain affiliate links

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Sinfully Spicy : Mango Custard (eggless)On days when I have to have a dessert, either we drive down to Freeds Bakery, or just about any bakery that is open after 8 pm. I bing on a slices of florentine cheesecakes and parisian chocolate cake or almond croissants with extra shot of espresso and phew, I am covered for a week. If it's way too late to step out I make this quick mango pudding. The sugar craving is taken care of in hardly any time, I like it lightly warm.

Sinfully Spicy : Mango Custard (eggless)After a dessert making hiatus of over two months, (when I made these ladoos),this long weekend,while the husband was pretty much glued to world cup for most part of the day, I whipped up a couple of them back to back.It started with this mango pudding after I got reminded of this childhood favorite in one of the indian buffets and the other one was put together rather compulsively because I wanted to finish up that 20oz of mango puree leftovers.

Sinfully Spicy : Mango Custard (eggless)Done right, this could be a luscious dessert that you can put together in no time. My mom used to make a lot of pudding for after dinner treats growing up, I remember how in winters, the warm, luscious vanilla custard was topped with caramelized apples while the chilled mango version was a summer thing. In the most clumsy way, I always licked that velvety, thick thing more from the back of the spoon for it was gooey and almost coated all your taste buds - comforting just like a sweet dish should be!

Sinfully Spicy : Mango Pudding  (eggless)This eggless custard is such a breeze to make and one of those baby steps in indian dessert cooking, infact the recipe is a no brainer, cornstarch is used to thicken the sweetened dairy, cashwes add some extra flavor and texture and then you let it sit in the refrigerator to set. The only way to spoil it is during the time when the mixture is on stove (I say that from experience), its slightly tricky to stop cooking just when the custard begins to thicken and though I have noted times in the recipe, I strongly recommend you to trust your instincts and gut when the stove is on.

Sinfully Spicy : Mango Custard (eggless)The pudding can be served as it is,with any kind of seasonal fruits you like. You can fill up a tart base for a decadent dessert or top it with few teaspoons of sugar and brûlée it (ideas!) Do not mix fresh fruit with the custard unless you are serving all of it right away, this way it can keep good in the refrigerator for 3-4 days.

Sinfully Spicy : Mango Custard (eggless)

Ingredients (Serves 4-5)

  • 200 ml whole milk, cold
  • 200 ml heavy cream, cold
  • 1.5 tablespoon cornstarch/cornflour
  • 2 heaped tablespoon fine ground cashew or almond powder
  • 8-10 saffron strands or cardamom powder
  • 3-5 tablespoon sugar (adjust to taste)
  • 1.5 cups mango purée/mango pulp
  • Grapes, Mangoes, berries, toasted coconut(or any fruit or nuts of choice to serve)

Notes

  • I use tinned mango puree available in indian/pakistani stores, if using fresh, choose the sweetest mango variety and grind to make a smooth pulp.You can add little bit of saffron for color and flavor.
  • You can substitute the heavy cream with whole milk but the cream makes the custard nicely rich and (of course) creamy and delicious.

Method

Grind saffron strands with pinch of sugar and infuse in warm milk.

In a heavy bottom pot, mix cold milk, cream, cornstarch and cashew or almond powder. Whisk thoroughly till all the cornstarch is completely dissolved. Place the pot on low medium stove and stirring  continuously let the mixture warm up. It will take about 5-6 minutes. Once you start seeing little bubbles on the sides, reduce the heat to lowest and continue to stir. The mixture will thicken fast from here and will stick to bottom if you do not stir.

To test if the milk-cream mixture has thickened, check the back of the spoon by drawing a line with your fingers in the middle, the gap or lines should stay separate. Immediately  add the sugar and mango puree. Whisk thoroughly and let cook on lowest heat for another minute till sugar dissolves. Remove from heat and add the saffron or cardamom. Mix well.  Strain using your soup strainer into a bowl so that any lumps are removed. At this point, you can mix the dried fruit if using. They will swell lightly as the pudding chills. Tear a large cling film and place it right on the surface of the custard, this avoids the formation of skin as the pudding chills.

Chill overnight or for at least 5-6 hours. Divide into serving bowls. This is thick and creamy. Serve with fresh fruit/nuts of choice.

Enjoy & Thanks for stopping by!

More Indian Mithai & Desserts

  • Til Mawa Roll (Makar Sankranti Recipe)
  • Besan Ki Barfi
  • Brownie Trifle
  • Masala Chai Tiramisu

Filed Under: Indian Mithai & Desserts Tagged With: easy mango custard, Easy Recipe, indian cuisine, indian eggless mango custard, indian food, indian food blogs, indian side dishes, indian spices, indian vegetarian, Milk and Milk Products, north indian recipes, Recipe from blogs, Saffron/Zafraan, Salt/Namak, Summer, tropical fruits

Reader Interactions

Comments

  1. ahu

    July 09, 2014 at 8:00 am

    This looks utterly beautiful!

    Reply
  2. Nandita

    July 09, 2014 at 9:06 am

    If only you had posted this yesterday!!! Coz I made smoothie from the three mangoes that was there. But then I can always make this the next time. Wonderful dessert tanvi!! Looks way too tempting 🙂

    Reply
  3. Rosa Mayland

    July 09, 2014 at 9:06 am

    Exquisite and wonderfully exotic!

    Cheers,

    Rosa

    Reply
  4. Anjana @ At The Corner Of Happy & Harried

    July 09, 2014 at 1:38 pm

    This looks utterly, sinfully decadent! What a lovely pudding!!

    Reply
  5. Leena

    July 09, 2014 at 2:09 pm

    Very colorful..my mouth watering rigt now..yum.please do visit my blog thanks.

    Reply
  6. Nash

    July 09, 2014 at 2:25 pm

    I'm in love with your recipe and the photography Tanvi!

    Reply
    • Tanvi

      July 10, 2014 at 4:19 pm

      Thank you Nash!!

      Reply
  7. food passion and love

    July 09, 2014 at 4:06 pm

    A perfect recipe to try for the summer!Bookmarking! Shannu

    Reply
  8. Joyti

    July 09, 2014 at 8:07 pm

    Ooo, that looks delicious.

    Reply
  9. MyKabulKitchen

    July 10, 2014 at 12:02 am

    This looks delicious, we make a very similar custard, I love anything with mango!!

    Reply
  10. Shweta

    July 10, 2014 at 12:35 pm

    Super tempting pudding Tanvi. I guess will add mango puree tin to my grocery list now 🙂 Stunning clicks as always

    Reply
  11. Hobby Cooks

    July 14, 2014 at 7:11 am

    Reblogged this on Hobby Cooks and commented:
    Summer and this combination is perfecto!

    Reply
  12. Thalia @ butter and brioche

    July 14, 2014 at 11:04 pm

    thanks for providing this recipe.. i love a good mango custard! love your photography too.. makes the recipe look even more appealing!

    Reply
  13. [email protected]

    July 15, 2014 at 7:14 am

    I love the colors! Mango in summer is so good and this looks delicious. We had Aam rass recently at a thali restaurant and it brought back good memories of India.

    Reply
  14. Mollie at Yumbles

    July 16, 2014 at 6:03 am

    This is so beautiful, I bet it tastes divine. Thanks for the recipe 🙂

    Reply
  15. Jessica @ www.caretakerskitchen.com

    July 16, 2014 at 9:40 am

    Hoping I can find pureed mango! I think my little one would love this pudding.

    Reply
    • Tanvi

      July 16, 2014 at 10:11 am

      Thank you. Please try any indian/pakistani store near you. They surely stock it.

      Reply
  16. Carol at Wild Goose Tea

    July 21, 2014 at 3:03 pm

    If I could dive into a bowl of this, I would. Oh do I love mango. Had no idea you could make pudding.
    Wow, a new door has opened for me. Lol

    Reply

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