How To Make Mango Custard

This article teaches how to make mango custard, that is, creamy and eggless mango custard, made with condensed milk, mango pulp, and milk, is an incredibly easy dessert that comes together in just 20-30 minutes.

This delightful Indian mango dessert requires minimal effort, making it the perfect treat during the summer months. It is best served chilled and can be prepared up to 3-4 days in advance, with the flavor improving over time.

I typically use custard powder for convenience, but later in this post, I will provide instructions for making mango custard without it. The arrival of mango season always excites me, inspiring a variety of mango recipes, and this custard is no exception—it’s creamy and dreamy!

When prepared correctly, custard of any kind is a luscious dessert that you can whip up quickly. Agree? When made the Indian (desi) way, it’s even easier since it requires no eggs! If you’re seeking more vegetarian desserts, check out for no-gelatin mango panna cotta recipe.

Growing up, custard was an occasional after-dinner treat. In the winter, a warm vanilla custard with plump raisins and slivered almonds provided comforting warmth. During the summer, chilled custard topped with chopped fresh fruits was a refreshing delight.

I have a weakness for Indian-style custard—whether it’s warm, chilled, or at room temperature, I will happily wipe a bowl clean anytime.

What is Indian Mango Custard?

Indian mango custard is a delightful and popular dessert, often seen at Indian food buffets in restaurants. It’s one of my husband’s favorite desserts, and it’s easy to see why. This egg-free mango custard, also known as mango pudding, is incredibly easy to make and is perfect for beginners.

It boasts an irresistible mango flavor that is simply delicious!

Indian-style mango custard is made by thickening milk with custard powder and mixing it with fresh or canned mango pulp. Flavorings such as green cardamom powder or saffron are often added to enhance its taste.

This dessert is typically served with fresh mango chunks or any other kind of fresh fruits you prefer. For an extra touch of indulgence, a dollop of whipped cream makes a great addition.

Why You Will Love This Recipe

Simple Ingredients: This mango custard requires only a handful of basic ingredients, making it easy to prepare without a lengthy shopping list.

Easy and Quick to Make: If you need a last-minute dessert, custard is an excellent choice. It only takes 20-30 minutes to cook and requires 3-4 hours of chilling time.

Customizable: You can use the same recipe to make vanilla fruit custard if it’s not mango season, or if you cannot find mangoes or simply prefer not to use them (although, who can resist mangoes?).

Perfect for Parties: Mango custard can be made a few days ahead of time. Simply portion it out, top with chopped fruits, and serve. The flavor improves as it sits, especially with the infusion of cardamom.

Delicious & Comforting: This dessert is perfect for special occasions, offering a delicious and comforting treat that everyone will love.

Ingredients

Whole Milk: You can use skimmed milk, but full-fat milk yields the best results for a richer custard.

Heavy Cream: This optional ingredient adds extra richness to the custard.

Custard Powder: I prefer Brown & Polson brand vanilla-flavored custard powder, an Indian brand known for its flavor. You can use any vanilla custard powder. For making mango custard without custard powder, see the notes further down.

Condensed Milk: Condensed milk makes the custard incredibly creamy. Adjust the quantity based on the sweetness of your mango pulp or puree. Alternatively, you can use sugar instead of condensed milk.

Green Cardamom Powder: This spice pairs perfectly with mangoes. You can use store-bought or homemade cardamom powder.

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Mango Purée: Make a smooth puree from ripe mangoes like Kesar, Alphonso, or Ataulfo, and strain before using. You can also use canned mango puree available in South Asian grocery stores.

Fresh Fruits: Use any fresh fruits you like, such as berries, mangoes, apples, grapes, or even toasted desiccated coconut.

Optional Ingredient: Almond or cashew powder can be added for extra flavor and richness. See the Tips section for how to use it.

Mango Custard Without Custard Powder

Substitute custard powder with an equal amount of cornstarch (corn flour in India). Additionally, add a dash of vanilla to achieve the familiar cozy custard flavor. The rest of the recipe remains the same.

How to Make Mango Custard

1. Prepare the Slurry: In a small bowl, whisk the custard powder (or cornstarch) with cold milk and set aside.
2. Heat the Milk: Rinse a heavy pot with water and add the milk without wiping the pot. Bring the milk to a boil, then reduce the heat to low.
3. Optional Step: For a creamier custard, reduce the whole milk for 8-10 minutes, stirring intermittently. This step enhances the custard’s flavor but can be skipped if you’re in a hurry.
4. Add Heavy Cream: Add the heavy cream and let it cook for 5-6 minutes.
5. Incorporate the Slurry: On low flame, add the custard powder slurry while stirring the custard continuously to avoid lumps.
6. Add Sweeteners and Spices: Add the condensed milk and cardamom powder. Bring the custard to a boil on low heat, stirring regularly.
7. Simmer: Simmer the mixture on low-medium heat for 6-10 minutes. This ensures that the chalky taste of the custard powder is eliminated. Remove from heat.
8. Mix in Mango Purée: Stir in the mango puree or pulp. Do not cook the custard after adding the mango.
9. Strain: Strain the custard using a soup strainer into a large bowl to remove any lumps.
10. Chill: Cover the custard with cling wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for 4-8 hours.
11. Serve: Spoon the chilled mango custard into dessert bowls and top with small mango pieces or your choice of chopped fruits. Enjoy!

Consistency of Custard

The mango custard from my recipe has a smooth, ribbon-like flowing consistency. It should be jiggly when you shake the bowl. Avoid adding too much custard powder to prevent a chalky taste. If you prefer a thicker custard, cook it longer rather than increasing the amount of custard powder.

Serving Suggestions

• Fresh Fruits: Serve with fresh mangoes or any seasonal fruits you like. Berries, green grapes, and pomegranate arils are my favorites.
• Mango Whipped Cream: Add dollops of mango whipped cream while serving.
• Mango Custard Tart: Make a thick custard by adding 5 tablespoons of custard powder. Use it to fill a tart base or pour over a graham cracker or biscuit base for a decadent mango dessert.
• Mango Custard Brûlée: Top the custard with a few teaspoons of sugar and brûlée it for a caramelized finish.

Recipe Tips

• Use Half and Half: For a richer and creamier custard, use 3.5 cups of half and half instead of milk and heavy cream if you can find it.
• Add 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: If you have the time and patience, reducing the milk enhances the custard’s creaminess.
• Use a Heavy-Bottomed Pot: To prevent the milk from burning, use a heavy-bottomed pot since the milk will be cooking for a while.
• Cook on Low-Medium Heat: Except for the initial boil, cook the custard on low-medium heat to avoid burning and achieve a smooth consistency.

By following these tips and serving suggestions, you’ll create a delightful and versatile mango custard perfect for any occasion.

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