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Mango Delight (Creamy Mango Custard)

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A creamy, chilled mango dessert combining mango pulp, custard, whipped cream and soft rasgulla (or sponge/cheese curds) for a silky, fruit-forward treat.

Ingredients

Scale
  • 500 ml whole milk (for custard)
  • 2/3 cup granulated sugar (adjust to taste)
  • 2 tbsp custard powder mixed with 1/4 cup cold milk
  • 500 g ripe mangoes (about 2 medium) — pureed
  • 1 cup heavy (whipping) cream, chilled
  • 1 cup small rasgulla or mini spongy cake pieces (optional)
  • 2 tbsp sliced almonds
  • 2 tbsp sliced pistachios
  • Extra mango pieces and pistachio slivers to garnish

Instructions

  1. Make the custard: In a saucepan, bring 500 ml milk and 2/3 cup sugar to a gentle boil over medium heat, stirring to dissolve the sugar.[2]
  2. Whisk custard slurry: In a small bowl mix 2 tbsp custard powder with 1/4 cup cold milk until lump-free, then slowly add this to the hot milk while whisking continuously.[2]
  3. Cook until thickened: Continue to cook and stir until the mixture is slightly thick and coats the back of a spoon, then remove from heat and set aside to cool.[2]
  4. Prepare mango pulp: Peel and dice the mangoes; reserve a few pieces for garnish and blend the rest into a smooth puree (about 500 g total).[2]
  5. Whip cream: Whip 1 cup chilled heavy cream until soft peaks form (add powdered sugar if mangoes are not sweet enough).[3][2]
  6. Combine: Once custard is cooled but still fluid, fold it into the mango puree, then gently fold in the whipped cream until uniform in color and texture.[2][3]
  7. Add mix-ins: Fold in drained rasgulla or small sponge pieces and most of the sliced nuts, reserving some for garnish.[2]
  8. Chill and serve: Spoon the mango mixture into individual bowls or a serving dish, refrigerate 1–2 hours to set, then top with reserved mango pieces and pistachio slivers before serving.[2]

Notes

1) Use very ripe, sweet mangoes for best flavor; canned mango pulp can substitute if fresh mangoes are unavailable.[2][3]
2) If you prefer a firmer set, add a dissolved gelatin packet (3–4 g) to the warm mango-custard mix before folding in cream.[3]
3) Rasgulla is optional — substitute cubed sponge cake or skip for a smoother mousse-like texture.[2]

Nutrition

Find it online: https://www.rapidrecipes.blog/mango-dessert-3/