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Homemade Mango Custard Pudding


Thick, naturally creamy, homemade mango custard pudding (eggless and no bake!) - the best ever summer dessert recipe using homemade custard made from scratch. 


  • 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)



  1. Place a sauce pan over medium flame and add milk, sugar and corn flour.
  2. Whisk for about 1-2 minutes until the mixture has come to a boil and thickened.
  3. Turn off the flame and add the mango pulp. Mix well using a whisk.
  4. Run the mango custard through a strainer to get rid of any lumps.
  5. Let the mango pudding cool down to room temperature - leave it on the kitchen counter (fan on) for about 30 minutes.
  6. In the meanwhile, pulse the butter cookies and transfer them to individual bowls or a large dish. 
  7. Press down to form a crust/ base for the pudding.
  8. 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)
  9. Transfer to refrigerator and let set for at least 3 hours.
  10. Garnish with more mango chunks or mint leaves and serve cold.


  1. Depends on the natural sweetness of your mangoes. 
  2. 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.
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