Eggless mango custard (without custard powder)
A delicious summer recipe made with fresh mango pulp, this eggless mango custard is a crowd pleaser - top with fresh fruits and serve chilled!
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