Thick, naturally creamy, homemade mango custard pudding (eggless and no bake!) - the best ever summer dessert recipe using homemade custard made from scratch.
Summer time means mango time and nothing screams mango dessert more like a delicious homemade mango custard pudding which is so thick and creamy (plus its eggless and does not require oven, making it the perfect no bake dessert recipe for summer time). The superhero in you is going to make mango custard at home from scratch... yes, you can and yes you will...
Inspired by the homemade eggless chocolate pudding recipe from the blog, this delicious homemade mango custard pudding is not only eggless, but literally a mango lover's dream come true.
There is mango inside the custard, then the thick and creamy custard is poured over chunks of fresh mango and this is not the end - you top the delicious chilled mango custard pudding with more mango. How much mango is too much mango? Sorry, we dont have the answer to that... Go a little extra and replace the regular butter cookies that are used for the base/ crust of this eggless pudding recipe and replace them with mango flavoured cookies or Oreos - you are welcome.
How to make mango custard at home?
What you need?
- MILK - regular whole milk for this recipe.
- SUGAR - about 1/4 cup but this depends on the sweetness of your mangoes.
- CORN FLOUR - which is going to act as a thickening agent.
- MANGO PULP - fresh mango that is blended/ pulsed into puree
Steps.
- To a saucepan, add milk, sugar and corn flour. Let the mixture come to a boil and thicken. Turn off the flame.
- Add mango pulp and mix well.
- Pass it through a strainer to get rid of any additional lumps or corn flour (corn starch) crystals and let it sit in the bowl for 30 minutes to cool down to room temperature.
How to make mango custard pudding?
- The pudding needs a base - a buttery biscuit/ cookies base that will act as a crust. For this recipe, I used the same cookie crust base that I use for all of my no bake dessert recipes including banoffee pie, classic cheesecake, no bake chocolate tart or these individual banoffee pie cups. Just regular butter cookies pulsed until a sand like texture is formed.
- Press it down in your pudding dish or individual serving bowls until a very firm base if formed.
- Add mango chunks and pour the homemade mango custard (which has cooled down to room temperature) and transfer to refrigerator for at least 3 hours before serving with more mango chunks or some mint garnishes.
More no bake (eggless) dessert recipes from the blog:
- four ingredient chocolate tart
- eggless chocolate pudding cups
- tiramisu
- individual banoffee pie cups
- quick and easy delicious banoffee pie
- espresso (coffee) panna cotta
- no bake coffee chocolate cheesecake
- strawberry cheesecake chocolate truffles
Here is the video for this delicious homemade mango custard pudding.
Print
Homemade Mango Custard Pudding
Description
Thick, naturally creamy, homemade mango custard pudding (eggless and no bake!) - the best ever summer dessert recipe using homemade custard made from scratch.
Ingredients
- 2 1/4 cups milk (whole milk)
- 1/4 cup sugar [see note 1]
- 1/4 cup corn flour (corn starch)
- 1/2 cup mango pulp (freshly pureed mango) [see note 2]
- 3/4 cup cubed mango chunks [see note 2]
- 1 cup butter cookies (18 pieces)
Instructions
- Place a sauce pan over medium flame and add milk, sugar and corn flour.
- Whisk for about 1-2 minutes until the mixture has come to a boil and thickened.
- Turn off the flame and add the mango pulp. Mix well using a whisk.
- Run the mango custard through a strainer to get rid of any lumps.
- Let the mango pudding cool down to room temperature - leave it on the kitchen counter (fan on) for about 30 minutes.
- In the meanwhile, pulse the butter cookies and transfer them to individual bowls or a large dish.
- Press down to form a crust/ base for the pudding.
- Add the mango chunks and pour the cooled down homemade mango custard over the cookie crust and the mango chunks (roughly 1/3 cup per serving)
- Transfer to refrigerator and let set for at least 3 hours.
- Garnish with more mango chunks or mint leaves and serve cold.
Notes
- Depends on the natural sweetness of your mangoes.
- You would need a total of 2 medium sized mangoes for this recipe that will give you 1/2 cup of pulp (blend mango cubes in a mixer/ blender) and mango chunks with the remaining mango.
These looks so scrumptious and silky! Perfect for a summer bbq dessert. I can’t wait to give this recipe a try!
★★★★★
Thank you! Hope you enjoy the recipe 🙂
I tried this recipe and it was pretty good. I used store bought custard powder tho but it still came out good. Thanks!
★★★★
Yay! Thanks for trying. 😀
This mango pudding looks delicious 😋, perfect for summers. I will definitely give it a try.
Thank you! Hope you enjoy the recipe 🙂
Love this recipe. I made a few changes to make it mostly dairy and gluten free though. I used grass fed butter to drizzle on top of crushed gluten free cookies for more flavor, used mostly coconut milk and some almond milk, added vanilla extract to pudding and used coconut sugar instead of regular sugar. It was perfect.
So glad that you enjoyed the recipe. Thank you for your comment.