Mango Custard Recipe
A nostalgic desi mango custard made with custard powder, fresh Chaunsa, and chilled fruit, this creamy eggless dessert is easy to set and a summer favourite.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
"15 min"
Cook Time
"10 min"
Servings
"6 servings"
Calories
"210/serving"
Ingredients
3 tbsp vanilla or mango custard powder
any standard brand works
4 tbsp sugar, or to taste
1 litre full-cream milk
keep 1/2 cup aside to mix the powder
2 large ripe Chaunsa mangoes, peeled and cubed
reserve some for topping
1 cup mango pulp or puree
from 1 extra Chaunsa, optional but recommended
1 banana, sliced
1 apple, finely chopped
1/2 cup grapes, halved
2 tbsp chopped almonds and pistachios
for garnish
1/4 tsp cardamom powder
optional
Step-by-Step Instructions
Mix the custard powder
In a small bowl, dissolve the custard powder in the reserved 1/2 cup of cold milk. Whisk until completely smooth with no lumps. This slurry is what thickens the custard, so take your time here.
Heat the milk
Pour the remaining milk into a heavy-bottomed pan and bring it to a gentle boil on medium heat. Add the sugar and cardamom powder and stir until the sugar dissolves. Lower the heat once it starts simmering.
Thicken the custard
Slowly pour the custard slurry into the simmering milk while stirring continuously. Keep stirring for 4 to 5 minutes until the mixture coats the back of a spoon. Do not stop stirring or it will form lumps at the base.
Add mango flavour
Turn off the heat and let the custard cool to room temperature. Once cooled, fold in the mango pulp for a deep Chaunsa flavour and natural colour. Adding pulp while hot can curdle the milk, so always wait.
Chill to set
Cover the custard and refrigerate for at least 2 hours until thick and cold. The custard sets as it chills, turning silky and spoonable. Chilling overnight gives the best texture.
Fold in the fruit
Just before serving, gently fold in the cubed Chaunsa, banana, apple, and grapes. Adding fruit at the end keeps it fresh and stops the banana from turning brown. Save a few mango cubes for the top.
Garnish and serve
Spoon into bowls or glasses and top with the reserved mango and chopped nuts. Serve well chilled. It tastes even better after an hour back in the fridge.
Tips for the Perfect Recipe
Use ripe Chaunsa
Sweet, fibre-free Chaunsa gives the smoothest pulp and the most fragrant custard. Soft, fully ripe mangoes blend into a lump-free puree with little or no extra sugar.
No lumps rule
Always mix custard powder in cold milk first, never hot. Pour the slurry in slowly while stirring to keep the custard silky.
Cool before adding mango
Let the custard cool before adding mango pulp or fresh fruit, as heat can curdle the milk and dull the fresh mango taste.
Sweeten to the mango
Chaunsa is naturally very sweet, so taste before adding all the sugar. Ripe mangoes often mean you can cut the sugar by half.
Variations
Eggless mango pudding
Skip the mixed fruit and set the mango custard in moulds for a firm, sliceable pudding. It is already eggless thanks to the custard powder.
Mango trifle
Layer the custard with sponge cake, jelly, and extra Chaunsa cubes in a glass dish for a desi-style mango trifle.
Dairy-free version
Use chilled coconut or oat milk in place of dairy milk for a vegan mango custard that still sets well.
Nutrition Information
Per serving (approximate)
About This Recipe
Fruit custard, lovingly called mango custard in summer, is one of the most nostalgic desserts in Pakistani and wider South Asian homes. Built around imported custard powder from the colonial era, it became a household staple because it is quick, eggless, and endlessly adaptable to whatever fruit is in season. In Pakistan, mango season turns the humble fruit custard into something special, with sweet Chaunsa folded through the creamy base. It appears at iftar tables, Eid lunches, and family dinners, served ice-cold in big bowls to feed a crowd. Chaunsa, with its fragrant, fibre-free flesh, is the perfect mango for both the puree and the fruit topping.
Frequently Asked Questions
How do you make mango custard with custard powder?
Dissolve custard powder in cold milk, then stir it into simmering sweetened milk until it thickens. Cool the custard, fold in mango pulp, chill it for a couple of hours, and finish with fresh Chaunsa and mixed fruit before serving.
Is mango custard eggless?
Yes. Custard powder is cornflour-based and contains no egg, so this mango custard is completely eggless. It still turns out rich and creamy thanks to the full-cream milk and mango pulp.
Why is my custard not setting?
Custard set comes from cooking the powder long enough and chilling it well. If it is runny, simmer it a few minutes more until it coats a spoon, then refrigerate for at least 2 hours or overnight.
Which mango is best for mango custard?
Ripe Chaunsa is ideal because it is sweet, aromatic, and fibre-free, giving a smooth pulp and clean mango taste. Any sweet, soft Pakistani mango works, but avoid stringy or sour ones.
Can I make mango custard without custard powder?
Yes, you can replace custard powder with 2 to 3 tablespoons of cornflour plus a little vanilla and a pinch of saffron or turmeric for colour. The method stays the same: make a cold-milk slurry and thicken it in hot milk.
How long does mango custard last in the fridge?
Mango custard keeps for 2 to 3 days in an airtight container in the fridge. For best taste, add the fresh mango and fruit only on the day you serve it, as cut fruit softens over time.
Make It With Real Chaunsa
This custard is only as good as the mango in it. Order fresh, carbide-free Chaunsa from MMA Farms in Multan and fold real farm-ripened sweetness into every bowl.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
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July 3