Mango Custard Cups
These desi mango custard cups are a refreshing dessert for any occasion. It's fresh, creamy, delectable, fruity, irresistible. These enjoyable cups make spoons full of mango custard & fresh mango pulp cream mousse. Let's make it!
hOW TO MAKE MANGO CUSTARD
Mango custard is the easiest part of this dessert recipe. The basic ingredient you need is mango custard powder. In this recipe, I'm using Heerafoods Mango Custard. It has amazing desi flavour, it's halal and suitable for vegetarians too. Alongside you need fresh milk and sweet condensed milk or caster sugar.
In a saucepan heat, 425 ml milk before stirring 3-6 tbsp of sweet condensed milk or sugar (as per your taste) then bring the mix to a boil. In a separate bowl mix 3 tbsp of custard powder with 75 ml of milk, and whisk until well dissolved. Add premixed mixture into boiling milk and continue boiling for about 3 minutes, while stirring continuously. Remove from the heat and pour into 3/4 of serving cups.
MANGO PULP CREAM MOUSSE
Filling custard cups with delectable mango mousse is my favorite part of the recipe. Mousse flavored with fresh mango is very light, and fluffy and tastes so refreshing.
To prepare mango mousse you need to whisk 150 ml whipping cream with sugar, whisking until the cream is fluffy and frothy. Then add to the mixture mango pulp, which means puree. To prepare this puree you need to remove the flesh from the mango and cook in a saucepan until softened. Blend into a smooth puree and that's it! Gently and carefully fold into whipping cream.
To stabilize mousse, melt around 100 g white chocolate and add to the whipping cream mixture. While white chocolate must be at room temperature. Fill the rest of the dessert cups with mango mousse until very top.
DECORATING AND SERVING TIPS
Before decorating and serving recommend preparing this dessert night before. These mango custard cups need to be chilled in a refrigerator for at least 6 hours, or overnight.
The next day you can decorate as desired, I decorated them with cream cheese frosting and topped them with fresh raspberries and some fresh mint.
If you loved this Mango Custard Cups recipe so much, you have to try this Fruits Custard with Jelly next!
- 3 tbsp mango custard powder
- 500 mg fresh milk
- 3-6 tbsp sweet condensed milk/caster sugar
- 150 mg double fresh cream
- 50 g powder sugar
- 100 g white chocolate (melted)
- 1 fresh mango pulp
- 70 g softened unsalted buttter
- 70 g cream cheese
- 30 g powder sugar
- 20 g fresh rasberries
- 2 stems fresh mint
- 100 g sponge biscuits
- MANGO CUSTARD
In a saucepan heat, 425 ml milk before stirring 3-6 tbsp of sweet condensed milk or sugar (as per your taste) then bring the mix to a boil. In a separate bowl mix 3 tbsp of custard powder with 75 ml of milk, and whisk until well dissolved. Add premixed mixture into boiling milk and continue boiling for about 3 minutes, while stirring continuously. Remove from the heat and pour into 3/4 of serving cups.
- MANGO MOUSSE
To prepare mango mousse you need to whisk 150 ml whipping cream with sugar, whisking until the cream is fluffy and frothy. Then add to the mixture mango pulp, which means puree. To prepare this puree you need to remove the flesh from the mango and cook in a saucepan until softened. Blend into a smooth puree and that’s it! Gently and carefully fold into whipping cream.
To stabilize mousse, melt around 100 g white chocolate and add to the whipping cream mixture. While white chocolate must be at room temperature. Fill the rest of the dessert cups with mango mousse until very top.
- SERVING
Before decorating and serving recommend preparing this dessert night before. These mango custard cups need to be chilled in a refrigerator for at least 6 hours, or overnight.
The next day you can decorate as desired, I decorated them with cream cheese frosting and topped them with fresh raspberries and some fresh mint. - CREAM CHEESE FROSTING
Whisk softened butter with a hand mixer and add icing sugar each time. Once the butter is smooth and good quality full-fat cream cheese. Mix for another 1 minute and fill the pipping bag with frosting.