Yummy all year round, mango fruit custard is both creamy and refreshing. Besides some chilling time, this is a quick, make-ahead, and light (healthy) dessert. What’s not to like?
Course Dessert
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 0 minutesminutes
Straining & Chilling Time 2 hourshours30 minutesminutes
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.
Notes
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.