Easy Mango Custard (Eggless)
Eggless mango custard made with condensed milk, mango pulp & milk is an incredibly easy indian mango dessert that gets ready in about 30 minutes.
Ingredients
- 4 tablespoon custard powder or cornstarch
- 3 cup whole milk
- ⅓ cup heavy cream
- ½ cup sweetened condensed milk adjust to how sweet you like
- 1+¼ cup mango puree from fresh mangoes or canned
- 3 green cardamom pods crush seeds in a mortar pestle or use ½ teaspoon cardamom powder
- Mango chunks and the fresh fruits to serve
Instructions
- In a small bowl, whisk together custard powder with ¼ cup 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 milk for 8-10 minutes, stirring intermittently. This extra step makes the milk creamy and overall the custard tastes amazing. However, its not mandatory at all especially when you are in a hurry.
- Once the milk is boiling, add the heavy cream, let heat up for 5-6 minutes.
- On very low flame (or you can remove the pot from the stove), start adding the custard powder slurry with one hand while using the other hand to stir the custard continuously using a spoon. This mixing avoids lump formation. Also add the condensed milk and cardamom powder right now.
- Bring the custard to a simmer on low medium heat stirring regularly. Cook for another 6-10 minutes to make thicken and make sure that the chalky taste of custard powder is completely gone. Takes about 6-8 minutes. To check if its ready, coat the back of spoon with custard and draw a line with your fingers in the middle, the gap should remain separate.
- Take off the stove, wait for a minute or so and mix in the mango puree/pulp. Don't cook the custard after mixing mango.
- Strain using your soup strainer into a bowl to make sure custard is smooth. Cover with a cling film(touching the surface of custard) so that there its no skin formation while the custard chills.
- Refrigerate for 4-8 hours to chill. Serve chilled mango custard topped with chopped fruits of choice.
Notes
Serving Ideas
- Serve mango custard 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 thickish custard (add 5 tablespoon custard powder) and use it to fill up a tart base for a decadent dessert
- Top it with few teaspoons of sugar and brûlée it.
- Use Half and Half - If you are livings in United States, 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- I love adding a tablespoon or two of superfine almond or cashew meal while the custard is cooking.
- Boil off the Milk for a little bit- It does make a difference in creaminess.
- Use a heavy bottomed pot- Since the milk would be cooking for a while, you dont 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 coking milk or custard on high flame, chances are it will burn at the bottom of pot.
Nutrition
Calories: 314kcalCarbohydrates: 46gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 64mgSodium: 111mgPotassium: 551mgFiber: 2gSugar: 36gVitamin A: 1746IUVitamin C: 44mgCalcium: 270mgIron: 1mg
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