I bet you didn’t know that with just a few ingredients and 10 minutes of active prep, plain yogurt can turn into a luscious and refreshing dessert recipe with mango! It is just what you want to eat after a big meal. And if you are looking for other mango recipes, see my easy homemade mango liqueur and Light & Airy Mango Mousse.
Inspired by a popular dessert in the western coastal states of Maharashtra and Gujarat, this simple recipe is a great back-pocket gift that will keep on giving. Mango custard needs some chilling time so, you can even make it the day before.
Shrikhand is a thick and creamy yogurt-based sweet and in Maharashtra, no festival or holiday is complete without it on the table. Add mango to it and shrikhand becomes amarkhand. If you used thick Greek-style yogurt or labneh, you can serve it in just 40 minutes.
What's to Love
- Easy to find ingredients all year round
- No cooking involved, so perfect for summer
- Healthy, gluten-free, and egg-free
- Make it ahead for a perfect dinner party or cookout dessert
- And a perfect kid-friendly snack!
- Types of yogurt: Yogurt comes in a variety of thicknesses. For this recipe, you are looking for a thick and creamy texture. You will need to strain regular yogurt. If you have thick Greek-style yogurt, there is no need for this step; the same for labneh.
- Also, if you are using homemade yogurt, use yogurt that you’ve made recently so that it is not too sour. This is what the Fage brand Greek yogurt looks like, which needs no straining:
- Mango purée: Canned mango purée is quite good and not a second-rate choice at all. Ideally, look for purée made from either the Kesar or Alphonso mango varieties. Blending frozen mango chunks is also works. Both options allow you to make this dessert any time of the year.
- Fresh mangoes: Mangoes in the U.S. can be fibrous. If you want to make a purée with fresh mangoes, give them a whirl them in the blender. If it isn't smooth, press the pulp through a sieve.
- Spices: Since there are so few ingredients, if you have time you may want to freshly grind cardamom seeds. If using preground spice, you may want a bit more because it won't be as flavorful. And, if you don’t have cardamom, or are not a fan, use an equal amount of ground ginger instead.
- Sweetener: I tend towards lightly sweet desserts. Start with my suggested amount, and you can always add more sugar if desired. Also, I call for confectioners sugar, but if you don’t have it, regular white sugar is fine. Just be sure to stir the custard well so the sugar dissolves.
How to make
If you need to strain the yogurt you are using, start that step using a lined strainer set up over a bowl.
Mix together all the ingredients except for the garnishes. If the yogurt is not perfectly smooth, put it in a blender for a quick blitz or press through a sieve.
Chill in the refrigerator for at least 30 minutes, up to 8 hours. Garnish just before serving.
Tips and Tricks
- Have fun mixing and matching fruit and nuts for the topping. Instead of mangoes, fresh fruit perfect for this dessert found all year are bananas, grapes, kiwi, pineapple, pomegranate, citrus fruit, or berries of any kind.
- I have lightly spiced my mango dessert, but feel free to add more cardamom and or rosewater (if using). Even an extra drop or two of rosewater makes a difference, so be careful not to add too much, or your dessert will taste like perfume.
- If you are like me and want texture in your dessert, instead of using fruit just as a garnish, stir in a cup or so of chopped mango or other fruit into the mixture.
Frequently Asked Questions
Coconut or other plant-based yogurts work well.
Yes, but of course, it won't be as creamy and luscious.
Coffee filters or even a clean tea or non-fussy dishtowel also works.
I think fruit custards taste best chilled, but this is not absolutely necessary. Serve as you wish. There are many fun ways to use this custard. A favorite of mine is to make a parfait with alternate layers of coarse cookie crumbs and mango custard, topped with a cloud of whipped cream and a shower of chopped pistachios.
Serve some favorite shortbreads on the side, store-bought, or make cardamom cookies. I always look for a dessert that you can make ahead, especially when I have guests.
You can serve this custard in small dishes or garnish a big double batch of it and put it on the table so everyone can help themselves.
Garnish with nuts, dried fruit, saffron threads—whatever you love!
Keeping and Storing
If you have any pudding leftover, it will keep well in an air-tight container for up to 6 days in the refrigerator. You can also freeze it without the garnishes for up to 2 months.
Healthy Snack AND! Dessert
Besides dessert, this easy dish also makes a perfect mid-morning or mid-afternoon snack. It is so healthy you won't feel guilty indulging. And it makes a tasty, nourishing kid-friendly treat.
As always, have fun playing with different flavors. On my list next is passion fruit when it comes into season. This recipe is a welcome go-to dessert for both mango and custard lovers.
Did you try this recipe? I’d love to hear about it! Please rate by clicking stars ⭐️ on the recipe card and/or let me know in the comments below. Thank you! ~Alonna
Here are some other dessert ideas
Recipe Card 📖
Indian Mango Fruit Custard
- 2 cups Greek-style yogurt ~ Or see Notes below for other options
- 2 tablespoons confectioners sugar ~ Sieved. More to taste.
- 3/4 cup mango purée ~ Canned or 2 to 3 mangoes
- 1 cup mango ~ Optional, chopped, or seasonal fruit, see Notes below
- 1/4 teaspoon ground cardamom ~ Preferably freshly ground
- 1/2 teaspoon rosewater ~ Optional
- 1 pinch salt ~ Big pinch
- 1/2 cup mango ~ Cubed, or fruit list below
- 2 tablespoons pistachios ~ Roughly chopped
- 2 tablespoons flaked almonds ~ Toasted
- 1 pinch saffron threads
- Gather all your ingredients.
- Strain yogurt depending on the type of yogurt you are using. See the Notes below.
- Mix all the ingredients together except for the garnishes. If the yogurt is not perfectly smooth, either put it in a blender for a quick blitz or press through a sieve.
- Chill in the refrigerator for at least 30 minutes, up to 8 hours. Garnish just before serving so the nuts, if using, are still crunchy. Skip the cubes of mango if it isn’t mango season.
- Keeping: will keep well in the refrigerator for up to 6 days. It also freezes well without the garnishes for up to 2 months.
- If mangoes are not in season and you don’t have access to good quality frozen mangoes, this mango custard will still be delicious with canned mango pulp or purée frozen mango chunks. If you can, find an Indian brand of puree, preferably one made from Alphonso or Kesar mangoes. It will most likely be more flavorful.
- Mix in fruit? Indian mango fruit custard does not typically have fruit mixed throughout the mixture, but I like the additional texture.
- Other fruit ideas: Fruit found all year round that works well are bananas, grapes, kiwi, pineapple, pomegranate, citrus fruit, or berries of any kind.
- Yogurt options (You want very thick yogurt, similar to the texture of ricotta cheese):
- Regular yogurt: You will need 4 cups of regular yogurt because a lot of volume is lost during the straining step. Place a sieve over a large bowl and line with cheesecloth, muslin, coffee filter/s, or a clean non-fuzzy (tea or kitchen) towel. Add the yogurt and twist the ends of the cloth together. Top with a weight like a 28-oz. unopened can. Strain in the fridge for 3 hours or overnight.
- Greek-style yogurt: Only strain is necessary. Start by straining as above for 1 hour at room temperature. More if needed.
- Labneh: You can skip this step.
- If you are using homemade yogurt, use yogurt you’ve made recently, so that it is not too sour.
- To make this dish vegan, use plant-based plain yogurt.
- If you don’t have confectioners sugar (icing/powdered) on hand, use white sugar. But be sure to stir the custard rigorously so the sugar dissolves.