Mango guides · 4 min read
Mango Custard Recipe — The Classic Pakistani Dessert
Mango custard is the dessert on every Pakistani dawat table in summer — chilled, silky and loaded with fresh fruit. It is simple to make: a smooth custard base, plenty of chopped mango, and time in the fridge to set. Here is how to get it right.
Ingredients
- 3 ripe Chaunsa mangoes — 2 chopped, 1 blended to a puree
- 1 litre full-fat milk
- 3 tbsp custard powder (vanilla or mango)
- 6 to 8 tbsp sugar, to taste
- Chopped nuts to garnish (optional)
Method
- 1Take 1/2 cup of the cold milk and mix the custard powder into it to make a smooth paste.
- 2Heat the remaining milk with the sugar until it is hot but not boiling.
- 3Pour in the custard paste in a thin stream, stirring constantly, and cook until it thickens to a pouring custard.
- 4Stir the mango puree into the custard, then take it off the heat and let it cool completely.
- 5Fold in the chopped mango, transfer to a serving dish and chill for at least 3 to 4 hours.
- 6Garnish with extra mango and nuts before serving.
💡 Tip: Always dissolve the custard powder in cold milk first — adding it to hot milk makes it lumpy.
Which mango to use
Use a sweet, firm-fleshed mango so the chopped pieces hold their shape in the custard rather than turning to mush. Chaunsa and Anwar Ratol are ideal — sweet, fragrant and not watery.
Save a little mango to blend into the custard base itself; it deepens the colour and flavour beyond just the chopped pieces.
Getting a smooth, set custard
Dissolve the custard powder in a little cold milk first to make a paste — adding the powder straight to hot milk causes lumps. Stir constantly as it thickens so it stays silky.
Cool the custard fully before folding in the fresh mango, otherwise the heat softens the fruit. Chill for at least 3 to 4 hours so it sets properly before serving.
Turn it into a trifle
Layer the mango custard with sponge cake pieces and a little jelly to make a mango trifle — the same base, dressed up for a bigger occasion. Finish with chopped mango, nuts and a few pomegranate seeds on top.
Frequently asked questions
Which mango is best for mango custard?
A sweet, firm mango like Chaunsa or Anwar Ratol holds its shape in the custard and does not turn watery. Blend one mango into the base and chop the rest.
How do I stop mango custard from being lumpy?
Dissolve the custard powder in cold milk to a smooth paste before adding it to the hot milk, and stir constantly while it thickens.
How long does mango custard need to set?
Chill it for at least 3 to 4 hours, or overnight, so it sets properly and the flavours come together. Add the fresh mango only after the custard has cooled.
Order farm-fresh mangoes this season
Straight from our Multan gardens, naturally ripened, free home delivery across Pakistan — Cash on Delivery in Multan.