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MANGO DELIGHT - CREAMY MANGO CUSTARD RECIPE

A yummy mango dessert layered with mango cream, custard and fresh mango slices.
Prep Time10 minutes
Cook Time20 minutes
Chilling Time5 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: Indian
Keyword: dessert, Mango cream, mango custard, mango dessert, Ripe Mango recipes
Servings: 6 people
Author: Winnie Ann Koshy

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

  1. Try to use fresh and sweet ripe mangoes for better taste. I used Ataulfo mangoes which are sweet and are less in fiber.
  2. Do not add any milk or water while making mango pulp.
  3. You can also use canned mango pulp, and this recipe calls for 2 cups of mango pulp.
  4. Always use room temperature milk (not too cold or too warm) while making corn starch slurry.