Summer brings lots of heat and mangoes!! I wait for mangoes because I love that fruit very much. In fact, a majority of us love this king of fruits. The heat of summer subsides with this sweet fruit. Mangoes can be eaten as raw or as ripe.
People want to eat something cool and fresh to bear the summer heat. Custard is the dessert of choice in parties and marriages. It is very refreshing and is packed with the goodness of milk which has calcium and protein. It is popular in any age group. You can make fruit custard, chocolate custard, caramel custard, strawberry custard or mango custard.
While making the custard, milk is thickened either with eggs or any starch. For making eggless custard use custard powder. Custard powder is cornflour with some flavoring and color.
Various flavors of custard powder are available in the market such as vanilla, mango, strawberry, banana. I prefer using vanilla flavor as it is the most loved flavor and goes well with any fruit or dry nuts and dry fruits.
The consistency of the custard depends on the amount of custard powder used and type of milk during cooking, I have used 2 tbsp of custard powder for 500 g of milk.
for thinner pouring consistency, use 1.5 tbsp of custard powder for 500 g milk.
for setting or thick custard, use 3-4 tbsp of custard powder for 500 g of milk.
While making custard take note of the following points:
- Use a heavy bottom pan for boiling milk.
- Always keep aside some milk before boiling and mix the custard powder in it.
- Add the custard powder and milk mixture slowly to the boiled milk. Keep on stirring in between so that no lumps are formed and the custard powder does not stick to the bottom of the pan.
- The milk will start to thicken once custard powder is added to it. Add sugar to it. Stir and cook for 5 minutes till the milk is thick and the raw taste of the custard powder goes away.
- Always cool the custard and then add all the fruits or fruit puree to it.
In the custard, you can mix fruits such as banana, apple, chickoo, grapes, pomegranate, strawberry or orange and can make mix fruit custard or Indian fruit salad.
Mango Custard is the perfect way to use the king of fruit. This recipe covers the Indian way of making the custard. It is a good dessert to impress your guests and is perfect for summer.
The amount of sugar can be added as per individual taste. I prefer using less sugar in the Mango Custard as the mango puree and mango pieces added to the custard are sweet.
Use mango which is sweet and more fleshy. Here in Sydney, we get Kensington Pride and R2E2 which goes well. You can also use fresh Alphonso or the frozen or canned ones. If the mango puree has more threads in to then strain the puree through the strainer so that you don’t get the threads while eating the custard.
The use of dry nuts such as almonds, pistachio or cashew nut will give an additional crunch to the mango custard.
I have made custard using the full cream milk. You can also make it with low-fat milk. It tastes equally good.
Many restaurants blend heavy cream in the custard to make it more creamy and smooth. It is optional to use.
The mango custard tastes best when served chill. It can be enjoyed for 3-4 days when refrigerated.
- 2 litre Full Cream Milk
- 8 tbsp custard powder vanilla flavor
- 10 tbsp raw sugar or white sugar. You can add more or less sugar as per your taste
- 5 mango pulp
- 3 mango cubes
- 1/2 cup sliced almonds and pistachio optional
- Put milk to boil in a thick bottom pan. (keep aside a cup of milk for combining custard powder ).
- Take the custard powder in a bowl.
- Add the milk that was kept aside and mix.
- Stir and mix the custard powder well till all the lumps are gone.
- When the milk starts boiling, reduce the heat and pour the prepared custard powder mix. Stir the milk continuously to prevent custard mixture from sticking at the bottom of the pan.
- After 2-4 minutes the milk will start to thicken. Keep on stirring continuously.
- Add sugar to the thickened milk and mix well.
- Let the custard cook on medium heat for 5 more minutes. Keep on stirring continuously to prevent from sticking at the bottom. The custard is ready. Keep it aside to come at room temperature. Meanwhile, keep on stirring the custard in between to prevent a layer which forms on top while the custard is cooling.
- Once the custard is cooled to room temperature blend it with a hand blender so that it becomes smooth and even.
- Sieve the custard through the strainer to remove any lumps.
- The custard is ready. Let it cool it for 3-4 hours in the fridge.
- Puree the mangoes. If it has threads then strain the puree through the strainer to get a smooth mango puree. Cut the rest of the mango into cubes.
- After 4 hours when the custard is cold, add the mango puree to it and blend it well with a hand blender.
- Mix it well. Mango custard is ready to get chill and serve. You can fill them in an individual serving bowl and chill till serving.
- While serving fill the bowl with the chilled mango custard.
- Put the mango cubes and sliced almonds and pistachio or any nut of your choice. Serve it chill.