A delicious summer recipe made with fresh mango pulp, this eggless mango custard is a crowd pleaser – top with fresh fruits and serve chilled!
With temperatures rising, ice creams, cold beverages and cooling desserts are all that we want. And I especially love desserts with fresh fruits. So, with London getting warmer and Indian mangoes still available, I made us this delectable eggless mango custard a few days back. This delicious, topped with fresh fruits, chilled custard made our day even brighter! The mango fanatic husband was more than pleased and I, super happy with how it turned out. After all, this was the first time I was making eggless custard. What I thought would be a challenge, actually turned out to be quite the opposite. This is the easiest way make I have made custard, so far. When making it the traditional way, with eggs, I have messed up a few times. But this one is a fool proof custard recipe.
Moreover, since mangoes are in season, I decided to flavor my custard with fresh Alphonso mango pulp. However, another reason to make it was my mango loving husband. Come summer time and he wants everything to have mango in it and I am happy to oblige. So, if you have mangoes available to you you could make it the same way or just keep it to an eggless vanilla custard. Even that is a favorite when served chilled and with fresh fruits. Furthermore, if not mango, you could choose to flavour the custard with any other that you love. Some popular choices are, butterscotch, strawberry, rose etc.
You may also like,
Easy homemade vanilla custard (without custard powder)
Easy caramel custard (caramel flan)
5 ingredient recipe
I got so engrossed in telling you how easy it is to make my eggless mango custard, that I forgot to mention the minimal ingredients bit. You are going to be able to make this amazing eggless custard with ingredients easily available to you. In fact, you may already have them in your fridge! And if you do not have fresh mangoes accessible to you where you live, you could absolutely use canned mango pulp. I have also used them for my desserts and they work brilliantly! Therefore, no excuses to not enjoy a yummy mango dessert in summers. To make this delicious mango custard even better, I have kept it refined sugar free. While I have used jaggery powder to sweeten my custard, you could use any sweetener of your choice.
The only point to bear in mind is that sweetness of your mangoes/mango pulp when adding the sweetener. Do add your sweetener in accordance with that. Generally, fruit custards taste best when they aren’t overbearingly sweet. So, you do not want to ruin the taste of your dessert by adding too much of jaggery powder (or any other). It is best to taste the fruit pulp before hand, in order to judge how much of the sweetener you may need.
Crowd pleaser
Custard is a dessert that is loved by all, as far as I have observed. A delicious fruit loaded custard is something that both kids and adults love. It is a fantastic dessert to serve when you have guests over, more so in the summer. Additionally if you are are someone like us, who loves mangoes and fresh fruits, this eggless mango custard is going to become your summer favorite. And eventually a summer food ritual, that’s a promise. If you do give this amazing dessert a try, I’d love to know your experience and feedback. You can share your feedback in the comments section below. Alternately, you could share your food pictures with me over on Instagram, too. I really hope you are going to give this recipe a try and love it as much as we do!
Eat hearty!
Eggless mango custard (without custard powder)
Equipment
- Sauce pan
Ingredients
- 1 l milk
- 1 cup mango pulp
- ½ cup jaggery powder or sugar
- 2 tbsp cornflour
- 1½ tsp vanilla essence
For garnishing
- strawberries halved
- cherries whole/pitted
- grapes halved
- mangoes peeled and chopped
- pomegranate arils
Instructions
- Mix the cornflour in 3-4 tbsp milk and set it aside
- In the saucepan, cook the milk over medium heat. Once it comes to a boil, stir it, reduce the heat and keep cooking until it starts to slightly thicken
- Add the cornflour solution, mix in well. Keep stirring and cooking until it starts to thicken and then remove from heat
- Mix in the jaggery powder and the mango pulp, evenly. Keep it aside until it comes to room temperature and is well combined. Thereafter, cover with cling film and refrigerate for at least 2 hours to overnight
- Remove in individual bowls, top with fresh fruits, garnish with mint leaves and serve your delicious eggless mango custard chilled. Enjoy!
Notes
- Use the jaggery powder in accordance with the sweetness of the mango pulp. Taste the pulp before using it so that you know how much of the sweetener is needed
- You can choose to garnish the custard with any fruits of your choice
- 1 cup = 250 millilitres
- tbsp - tablespoon
- l - litres
How does the milk slightly thickens?
I have boiled milk, reduce the heat and the milk does not thickens. What is jaggery powder? Did you put pictures of the items you use in their packages?
When you boil milk, then reduce the flame and simmer it until it boils again (repeat 3-4 times), it decreases in quantity and also thickens due to the accumulation of cream. Jaggery powder is jaggery in powdered form is easily available Indian grocery stores. You can replace it with sugar too