Rich Creamy Custard with mango slices is as easy as it gets. Custard was an indulgence way back when I was a kid. My mom would make all Indian desserts and Custard was the only English dessert that she could make. Being the youngest I used to get a bowl full of custard topped with chopped bananas or mangoes in summer and the privilege of licking the bowl dry. Although the custard had a vanilla flavour, mom would generously add some cardamom powder to it. She used to make it for me especially in strawberry flavour as I liked the colour pink.
I learned to make custard when I was a kid and felt very proud of the fact. One day we had guests over for lunch and I said I would make the dessert. I was actually showing off my culinary skills. I served the custard in the bowls and was waiting for the praise but instead, when I serve it I was so mortified when it was pointed out that I had forgotten to add sugar; a sugarless dessert! I think that was my first major culinary faux pas. When I think about it now I can only laugh!
What is custard powder? Custard powder is mainly made up of thickeners that give the pudding its thick texture. Cornstarch is the major ingredient, since it is good for thickening liquids, and dissolves easily. The powder is available in different flavours; classic vanilla is the most popular and others are, raspberry, strawberry, pineapple and mango flavours. It is available in different colours too; yellow is for the vanilla and pink for raspberry, strawberry and pale yellow for pineapple and mango. Milk and eggs can make really good custard but as the majority of Indians are vegetarian this off the shelf custard powder is an easy and tasty option.
Custard is like potato or bread; it can be combined with many ingredients and served in different ways. In winter’s hot runny custard with some almonds, tastes great. In summer, it is served chilled with assorted fruits, layered with cake, biscuits or jelly or with fried bread dunked in syrup.
This pudding tastes creamy with a hint of vanilla and lots of mango flavour. I love the bite of fresh, juicy mangoes on the top. It is summer and mangos are abundantly available…when you get lemons you make lemonade and I say that when you get mangos make juice, pickle, desserts, aam panna, or just eat it!
Recipe for Creamy Custard with Mango slices
4 heaped tbsp Custard Powder
1 litre Milk
5 heaped tbsp sugar
For Mango Puree:
Mangoes – 2 medium size peeled and chopped
Sugar – 1/2 cup
Start by making the custard first. Boil the milk in a pan. Take 4 tbsps of milk in a bowl and mix the custard powder in it, making sure that there are no lumps. Once the milk is boiled, add the sugar. Add in the custard mix and keep stirring till it gets thick. Take it off the heat.
Make mango puree with one mango and half cup sugar and add to the custard. Pour into a wet bowl or individual bowls. Sprinkle a little sugar over the custard to avoid thickening of the surface. Chill in the refrigerator. If you want to unmold the custard from the Cake ring mould, dunk the bottom of the mould in warm water and overturn gently on a plate. It will slide out easily if you wet the mould before pouring in the custard. Top with mango slices and almond slivers. I added a little melted jam to give colour to the dessert. -Rich Creamy Custard with mango slices is ready; dive in and feel the mango rhapsody!
If you are looking for more mango recipes then check out these