A simple yet tasty mango dessert, which is creamy and is full of fresh mango bites. Mango Delight is made using mango cream and mango custard layered with fresh mango pieces. It is a very refreshing dessert for the summer heat. This dessert relies more on natural sweetness. So if you like mangoes, then you will definitely love this dessert.
How to Make Mango Delight ?
First step is to make the custard for the base layer. It is a simple no egg vanilla custard recipe using whole milk, sugar, pinch of salt, cornstarch slurry and vanilla extract. Once the custard cools to room temperature, whisk in a cup of mango pulp using a beater until well combined. Layer the mango custard in Individual serving glasses or serving bowls by layering the bottom with fresh mango pieces. Fill half of the serving bowl/glass with mango custard. Cover and chill this for an hour. Meanwhile make the mango cream by whipping some fresh cream until soft peaks appear. Mix this with another cup of mango pulp.
Take out the mango custard from refrigerator after an hour. Add another layer of fresh mango pieces and fill the rest of the bowl with mango cream. Cover and freeze it for 3 to 4 hours before serving. Serve chilled with some freshly cut mango slices.
Watch the Video on How to Make Mango Delight
What to Use ?
Mango: This dessert relies more on natural sweetness. So, always try to use best tasting mangoes.
The mango variety I used in this recipe is ataulfo, which is sweet and doesn’t have the fibrous texture found in other mangoes. We can make 2 cups of mango pulp from 4 mangoes plus 1 for the fresh mango pieces. Do not add any milk or water while making mango pulp.
You can also use canned mango pulp. This recipe calls for 2 cups of mango pulp.
Milk: Whole milk is used in this recipe for the custard. But you can substitute with 2% or fat free milk.
Cornstarch: Always remember to use milk in room temperature while making the slurry. Otherwise it won’t mix well and lumps will form. Also remember to mix in the cornstarch slurry before the milk gets too hot or boiling. Or else the custard will become lumpy and thick.
After adding the slurry to the milk, turn down the heat to medium low and stir continuously. Turn off the heat when the milk starts to thicken and the spoon is coated with milk mixture. The custard consistency has to be thick, like cream, and smooth in texture.
What If the Custard Go Lumpy ?
If the custard forms a lot of lumps or it starts to curdle, take it off the heat and put the sauce pan into cold water. Whisk the custard vigorously using a handheld blender for about 20 – 30 seconds. Make sure the custard is not getting thin or watery. Then pour the mixture through a sieve to remove any remaining lumps. Refrigerate this for an hour before combining with mango pulp.
Share This Post:
MANGO DELIGHT – CREAMY MANGO CUSTARD RECIPE
Equipment
- 2 Large mixing bowl
- 1 Mixer Grinder/ Blender
- 1 Beater
- 6 Dessert Bowl / Glasses
Ingredients
- 4 – 5 Ripe Mango (to make mango pulp)
- 2 + 3 tbsp Sugar
- 2 cups Whole milk + 3 tbsp
- 1 pinch Salt
- 2 ½ tbsp Corn Starch
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping cream
- 1 – 2 cups Fresh Mango slices
Instructions
- Clean and cut ripe mangoes into bite size pieces. (Refer Note 1) Put three quarters of the sliced mangoes in a mixer or blender jar along with 2 tablespoons of sugar. Blend into a fine pulp and set aside. (Refer Note 2 & 3)
- In a heavy bottom sauce pan, pour 2 cups of whole milk. Add sugar and salt and heat it on medium high heat.
- Meanwhile, make cornstarch slurry by mixing in cornstarch with 3 tbsp of milk. Make sure it is mixed well and no lumps are seen. (Refer Note 4)
- Add cornstarch slurry before the milk starts boiling. Reduce the heat to medium low and stir continuously. Whisk it well that there are no lumps in it.
- Turn off the heat when the milk starts to thicken and the spoon is coated with milk mixture.
- Stir in 1 teaspoon of vanilla extract and allow the custard to cool off to room temperature.
- Once the custard is cool, add 1 cup mango pulp and blend until well combined.
- Layer the bottom of a serving bowl with sliced mangoes and fill half of the bowl with mango custard. Cover and refrigerate it for 1 hour.
- In a medium size bowl, add 1 cup heavy whipping cream and beat on high until soft peaks appear. Then whisk in 1 cup mango pulp and combine well. Keep the mango cream cool until the final layering.
- Take out the mango custard from fridge after an hour. Add 1 to 2 tbsp of mango slices over cooled mango custard and fill the top with mango cream. Cover and freeze it for 3 to 4 hours. Serve chilled with fresh mango slices.
Video
Notes
- Try to use fresh and sweet ripe mangoes for better taste. I used Ataulfo mangoes which are sweet and are less in fiber.
- Do not add any milk or water while making mango pulp.
- You can also use canned mango pulp, and this recipe calls for 2 cups of mango pulp.
- Always use room temperature milk (not too cold or too warm) while making corn starch slurry.
Leave a Reply