1 hr 20 minSweet finishesTimes are estimates, including soaking or resting where shown.
Mango Custard
Silky vanilla custard brightened with ripe mango.
Prep15 min
Cook10 min
Soak / rest2 hr
Total2 hr 25 min
Let’s get cooking.
- 01
Mix custard powder with 100 ml of the cold milk until smooth. Heat remaining milk with sugar until steaming. Stir in the custard mixture gradually.
- 02
Cook over low heat for 3–5 minutes, stirring continuously until thick; follow the powder pack if its instructions differ. Transfer to a shallow bowl and cool promptly, then refrigerate until cold, about 2 hours.
- 03
Blend half the mango to a purée and dice the rest. Fold purée into cold custard, divide into glasses and top with diced mango. Keep chilled until serving.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Milk
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
More for your table.
All recipes1 hr 20 min
40 min
30 min