Mango is known as the king of fruits and as summer arrives they are available in abundance. Mangoes can be eaten raw or ripe. Raw mangoes are generally used to make pickles. Ripe mangoes are used to make a variety of deserts such as shakes, puddings, ice creams, mousse, cakes just to mention a few.
It is very popular among all age groups,parties,wedding and home. Custard powder is available in the market, in Indian grocery stores and online at Amazon. It comes in an array of flavors like Strawberry, Vanilla, Mango, Banana and others.
Since I was making mango custard I decided to use the mango flavor but you can use the vanilla one as it is more universal. This recipe covers the Indian way of making the custard. This desert is perfect for all occasions.
My kids love it so I end up making it frequently during the summer. It can be made ahead of time and can be refrigerated for few days. Make it and you will enjoy it to the last spoonful.
Mango Custard
Ingredients
- 6 cups of milk
- 1/2 cup sugar
- 1/2 cup mango pulp
- 5 mangoes peeled and cut into bite sized cubes
- 1 teaspoon cardamom powder
- 1/2 teaspoon vanilla extract
- 6 tablespoons of mango custard powder for thicker custard add a couple more tablespoons
Instructions
- Use a heavy bottomed pan to boil the milk between low to medium heat
- Keep aside some milk to mix the custard powder
- Add the sugar and mix well
- Add the essence and cardamom powder
- Mix the custard powder in half cup of milk making sure that there are no lumps
- When the milk comes to a boil pour the custard mix into the milk and keep on stirring at all times making sure that the custard powder does not stick to the bottom
- Cook for 3-4 minutes on low heat till the milk thickens a little
- Turn of heat and let it cool
- Keep in the refrigerator for 30 minutes
- Take it out and add the mango pieces, pulp, Mix well and serve
Excellent mango custard