A dessert that my better half loves the most is the simple and humble Fruit Custard. It makes for a healthy-ish and light summer dessert, comes together fast and is delicious. And the other reason why I make it more often during summers than other seasons (although Mumbai has just two seasons – warm and wet) is because I can add both his favourites in one dessert i.e. custard and mangoes; at times I puree the mangoes and add it to the custard to serve it as mango custard.
Alphonso season is already half way down and I have yet to share a mango recipe here. This pudding, which is an upgraded version of mango custard, is another delicious treat for mango lovers besides the no bake, egg free and skinny version Mango Cheesecake and our very desi favourite Mango Shrikhand / Aamrakhand.
This pudding is somewhat similar to my egg-free Chocolate Pudding w.r.t to its basic ingredients and also the ease with which it comes together. Though it comes together fast, it requires to set for at least five to six hours to set, preferably overnight which makes it an ideal summer, make-ahead dessert and a winner in my book. It makes for an elegant dessert to serve for parties and dinners. I prefer to make individual servings which can be served either in glasses, jars or served turned upside down on a dessert plate and adorned with chopped mangoes and nuts.
The ingredients are few and, ones that are easily available in most household pantries. Its wobble will make you wonder if it is a pannacotta or a pudding? Do try it this summer 🙂
2 medium sized Alphonso Mangoes (you can also use Kesari, Dasehri or any sweet non fibrous mango)
1½ C Milk
¼ – 1/3 C Sugar (check notes at the end of the post)
3½ tbsp Custard Powder (check notes at the end of the post)
1½ tsp Cornflour / Corn Starch
½ tsp Vanilla Extract
To Serve & Garnish
¾ C chopped Mangoes
1 tbsp chopped Nuts of your choice
1 – 2 tbsp Pom Arils
Few Mint Leaves
Get five moulds ready by lightly greasing them with neutral oil i.e. the oil should be odourless and tasteless. Set them aside. (depending on size, you will need four to five moulds for this recipe) If you are using silicon moulds, no greasing is required.
Wash, pat dry and peel the mangoes and roughly chop the flesh. Also scrap well around the stone so as not to waste any flesh. (you will be able to procure approximately 300 – 350 gm of mango flesh, plus/minus)
Puree the mangoes along with sugar. Then add one cup of milk to turn the puree into a mango smoothie / mango shake. Set aside.
Take the left-over half a cup of milk and add custard powder and cornflour to it. Mix well and set aside.
Transfer the mango shake to a sauce pan and cook it on medium heat. Once it begins to boil (should take two and a half mins approx), reduce the heat to minimum. Stir the cornflour-custard slurry and add it, in a thin stream, to the mango mixture while vigorously whisking the contents to avoid formation of lumps.
Cook on low heat, stirring continuously, till the mixture begins to thicken and looks glossy (took me approximately seven and a half minutes). When the mixture begins to boil in large bubbles, it’s a sign that it is just about ready. Cook it further for twenty five seconds and remove from heat.
Immediately pour the custard in the moulds and carefully tap each mould, on the counter, to allow any trapped bubbles to escape. Allow the pudding to come to room temperature before placing it in the fridge. Do not forget to cover it with a foil or cling wrap.
Chill for five to six hours, preferably overnight, till it sets. Once the pudding has set, it will easily leave the mould when you gently pull it away around the edges. Gently turn it over on the dessert plate and release it from the mould.
Serve it with some chopped mangoes, nuts (optional but recommended) and some pom arils and mint leaves for garnish. Enjoy!
Serves – 4 to 5
Note – In case you do not have custard powder, you can swap it with cornflour / corn starch. In that case, use some kind of aromatic to the pudding such as cardamom powder or vanilla extract or may be saffron.
Note – Different brands of custard powders have different ‘strength’ which may lead to a difference in the texture of the pudding therefore adjust the amount accordingly. It will require anywhere between three to four tablespoon for making the pudding.
Note – The amount of sweetener will depend on how sweet your mangoes are.
Thank you for your visit and see you soon again with another exciting recipe!