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
Scale
- 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.