Mango Custard, a refreshing dessert recipe made from scratch 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 or canned fruit. No eggs, no custard powder, what a treat!
With summer upon us, refreshing treats are so welcome. But not all of them have to be sugar loaded to be tasty. I absolutely love a good custard, especially with a good old crumble or sweet pies.
But served on its own, it can also be a fantastic dessert, especially if you load it with fresh or canned fruit. The powder custard can be a life-saver when time is short, but making it from scratch is a lot easier than you think. I have made the traditional Homemade Custard before, which I usually use it to go with desserts.
But this mango custard is the ultimate summer dessert that simply screams perfection. Ripe mangoes are pure heaven, on their own or added to any dessert.
This recipe is super simple, and really quick to whip up. The chilling time is crucial though, as a warm custard is rather blah. So, do leave it to chill at least for 6 hours, ideally overnight.
Step-by-step photos and instructions
The ingredients needed for the made-from-scratch custard:
- milk - either full-fat milk or semi-skimmed milk work better than the skimmed one, as the custard is richer and creamier
- corn flour (cornstarch) - it thickens the custard
- sugar - use more or less according to your taste buds - and if the mango is ripe and naturally sweet, there shouldn't be much need of extra sugar
- vanilla extract - it adds flavour to the custard
- mango - either use fresh ripe mango, peeled, cored and chopped, then blitzed until smooth, or canned mango puree
Once the mango puree is ready, it is time we made the custard:
- mix the cornflour with the sugar, and add the cold milk over, whisking well to avoid lumps
- cook on a low to medium heat, whisking continuously until it the custard thickens
- add the mango puree, and leave to cook for a further 1-2 minutes
- remove from the heat, leave to cool completely, then chill in the fridge for at least 6 hours
And that's it, it's quick, it's super easy, and so delicious!
How to serve it
You can, of course, serve the custard with your favourite crumble or pie. I have a few amazing crumble recipes that would work beautifully with this mango custard: Mango Crumble, Canned Peach Crumble, Gooseberry, Strawberry and Rhubarb Crumble, or Apple and Plum Crumble.
The custard can be refrigerated for up to 3 days, and can also be served on its own with any fruit of your choice, although with more mango they are the very best. Do give this recipe a try!
If you’ve tried this MANGO CUSTARD or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
- 1 ripe mango (¾ cup mango puree)
- 200 ml milk
- ¼ cup sugar
- ¼ cup corn flour (corn starch)
- 1 teaspoon vanilla extract
- fresh mango chunks to serve
- In a pan, mix the corn flour with the sugar.
- Pour the milk in, and whisk well to avoid lumps.
- Simmer the custard on a low to medium heat until it thickens, and it coats the back on a spoon.
- Add the mango puree and vanilla extract, and leave to cook for a further 1-2 minutes.
- Leave to cool completely, then refrigerate for at least 6 hours.
- Serve with fresh mango chunks, or any other fruit of your choice.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.