Creamy Mango Custard: A Chilled Indian Dessert
35 minutes
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About Creamy Mango Custard: A Chilled Indian Dessert
Escape to the tropics with the creamy, dreamy taste of this Indian Mango Custard. Imagine the smooth, cool vanilla-infused custard mingling with the sweet sunshine of fresh mango puree.This simple dessert is surprisingly elegant, perfect for a casual weeknight treat or a special occasion. The chilled custard is crowned with juicy mango chunks and crunchy pistachios for a delightful textural contrast.
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Custard Base
- 2 ltr Milk full-fat
- 8 tbsp Custard Powder vanilla flavor
- 10 tbsp Sugar or white sugar; adjust to your preference
Optional Garnishes
- 1/4 cup Pistachios chopped
- 1/4 cup Almonds sliced
Instructions
- In a heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Using a heavy-bottomed pan helps prevent scorching and ensures even heating.
- In a separate bowl, whisk together the custard powder and a small amount of the warm milk until smooth. This creates a slurry and prevents lumps when added to the hot milk.
- Reduce the heat to low and slowly pour the custard mixture into the simmering milk, whisking constantly. Constant whisking is crucial to prevent the custard from clumping.
- Continue to cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 3-4 minutes. Add the sugar and whisk until fully dissolved.
- Cook for another 5 minutes, stirring continuously, to ensure the custard is fully cooked and the sugar is incorporated. Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.
- Once cooled, blend the custard with an immersion blender until smooth and creamy. For an extra smooth texture, strain the custard through a fine-mesh sieve.
- Refrigerate the custard for at least 3-4 hours, or until thoroughly chilled.
- While the custard chills, puree the mangoes for the mango mixture. Strain the puree through a fine-mesh sieve to remove any fibers, if desired. Dice the remaining mango into small cubes for garnish.
- Once the custard is chilled, gently fold in the mango puree until well combined.
- Pour the mango custard into individual serving bowls and return to the refrigerator to chill until ready to serve.
- Garnish with the diced mango, chopped pistachios, and sliced almonds before serving.
Recipe Notes
Good To Know
- You can use mango flavored custard powder to enhance the mango flavor.
- You can use low-fat milk.
- Always dissolve the custard powder in milk before adding it to the boiled milk.
- Gradually add the dissolved custard powder mixture to the boiling milk over medium heat, stirring continuously to prevent sticking.
- Let the custard set at room temperature before adding the mango puree.
- Stir the custard while it cools to prevent a skin from forming.
- For an extra smooth custard, blend and sieve it once cool.
- Use sweet, fleshy mangoes. Strain the puree if the mango has threads.
- You can use fresh or frozen mango pulp and cubes.
- You can add other fruits like grapes, pomegranate, or apple.
Expert Tips
- For a richer flavor, use full-fat cream instead of milk.
- Adjust the amount of mango puree to your liking. Start with a small amount and add more until you reach your desired level of mango flavor.
- Garnish with a sprig of mint or a sprinkle of chopped nuts before serving.
Storage Instructions
- Store leftover mango custard in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 89kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 20mgSodium: 22mgPotassium: 82mgFiber: 1gSugar: 8gVitamin A: 36IUVitamin C: 0.3mgCalcium: 27mgIron: 0.4mg
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Such a beautiful dish! Can’t wait to try it.
This looks so appealing! Thanks for sharing.
Such a perfect dish! Thank you.
Such a flavorful dish! Can’t wait to taste it.
Hey Pep Kitchen, I am making it today for sure.
This looks perfect! Thanks for posting.