Mango Custard
Indulge in the creamy and fruity delight of Mango Custard, a luscious dessert made with ripe mangoes, milk, sugar, and custard powder. This delicious treat combines the smooth, velvety texture of custard with the rich, sweet flavor of fresh mangoes. Chilled to perfection, Mango Custard is a refreshing and satisfying dessert, perfect for hot summer days or as a sweet ending to any meal. Garnish with slices of mango or a sprinkle of nuts for an extra touch of indulgence. Enjoy the irresistible taste of Mango Custard, a delightful fusion of traditional custard and tropical mango goodness.
Equipment
- Vessel
- Ladle
- Measuring Cups
- Bowl
- Mixer Grinder
- Fridge
- Electric Whisker
- Spatula
- Piping Bag
Ingredients
- 5 litres Full Cream Milk
- 1 kg Sugar
- ¾ cup Custard Powder
- 3.5 kg Mango
- 500 grams Vanilla ice cream
- 250 grams Whipping cream
Instructions
- Take a vessel and add 5 litres Full Cream Milk, remove 5 ladles of milk in a bowl from it.
- Now heat the vessel until the milk gets a boil.
- Now lower the flame and add 1 kg Sugar. Turn the flame to medium and keep stirring until the sugar gets dissolved.
- Now in the bowl of milk add ¾ cup Custard Powder and mix it thoroughly.
- Turn the flame to lower of the vessel and now add the bowl's custard milk to the vessel.
- Now turn the flame to medium and let it boil. Let it boil for 5-8 minutes. Milk becomes thicker.
- Turn off the flame and remove the vessel from stove. Let the vessel cool down. Stir occasionally while it is cooling down.
- Take 3.5 kg Mango and wash it. Peel the cover out and make small pieces of Mango.
- Now from half of mango pieces make mango pulp and collect 2 cups of Mango pulp in a separate bowl.
- Add 500 grams Vanilla ice cream in the remaining pulp. Add small quantity of custard milk, grind it and form fine pulp. (Do it in smaller quantities depending on size of mixer jar)
- Now remove 1½ cup of Mango pieces from ½ of the Mango Pieces and add the remaining to the vessel and mix it.
- Close with lid and keep it in fridge for cooling. Keep it for 2-3 hrs.
- In a bowl add 250 grams Whipping cream and beat it until it is creamy. It takes around 10 minutes with an electric whisker.
- Add the 2 cups mango pulp and beat it again for 2 minutes. Mango Mousse is ready. Mix with a spatula.
- Now fill the mango mousse in a piping bag with a star nozzle.
- Now remove the vessel from fridge and fill ¾ cup of glass with Mango Custard and fill the remaining with Mango Mousse.
- Garnish with few pieces of Mango. Mango Custard is ready.
Video
Notes
Serve chilled. Mango Mousse is optional.