Fresh Mango Custard, is a refreshing dessert recipe made with a few simple ingredients. It's very quick and easy to make, and it's best served chilled from the fridge with some fresh mango chunks or any other fresh fruit. This marvelous mango custard dessert will win the hearts of both mango and custard lovers.
Easy mango custard recipe - it’s creamy, thick, smooth, full of mango flavor, and made with just 5 ingredients (plus toppings if you like). You’ll need 20 minutes of active time and the rest of the chilling task is done by the refrigerator. This mango custard is the ultimate summer dessert that simply screams perfection. Ripe mangoes are pure heaven on their own or when added to any dessert. We have used regular custard powder that is easily available in any grocery store. If you get your hands on mango-flavored custard powder then use that; it adds a more intense mango flavor.
This is a mango lover’s dream come true. It has the right amount of mango flavor with the right amount of sweetness. This recipe is super simple and really quick to whip up. The chilling time is crucial though as warm custard is rather blah. So, don’t forget to leave it to chill at least for 6 hours, ideally overnight. While serving, you can sprinkle tutti frutti (optional) and serve chilled. The recipe can be whipped up in just 15 minutes with the use of a blender, food processor, or chopper. Coconut milk adds to the creamy tropical flavor while keeping this custard lower in fat than those made with dairy cream. It's a simple yet delicious mango custard recipe that you can make easily and surprise your loved ones.
1) In a bowl take only yolks of 4 eggs and add sugar to it. Cream the yolks and sugar by whisking them till they are properly combined. Dissolve the custard powder in the yolk and sugar mixture.
2) In a saucepan, heat milk along with cream and add the mango pulp to it. Do not cook for more time after mango pulp is added.
3) Add one or 2 ladles of the milk mixture to the yolk mixture and whisk till combined.
4) Add the mixed egg mixture to the saucepan with the milk and keep on stirring. Turn the heat on medium. Cook this mixture by stirring constantly. As soon as it starts simmering, scrap the sides and bottom of the pan using a spatula while stirring and make sure that custard is not sticking to the pan. Cook until it reaches the thick custard consistency. It took me about 3-4 minutes.
5) If you directly add the eggs to the milk, they will cook and become scrambled eggs because of the high temperature.
6) Keep stirring until the custard thickens. Check the consistency, using a wooden spoon. The thick custard will stick to the spoon, and run a finger at the back of the spoon. See the line stay as such meaning, custard stay separated in that line. This is perfect.
7) After it comes to room temperature, chill the mango custard in the refrigerator. Ladle it out into the serving dish.
Make sure to use chili powder rich in color because without that the chicken would not get the appropriate color.
If you put in too much hung curd, you need not worry, because the rice flour would soak most of it up.
Do not overcrowd the pan while frying. This would reduce the temperature and result in an uneven fry.