Easy Dairy-Free Mango Custard

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 03/14/22
Easy mango custard dessert recipe

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 4 servings
Nutrition Facts (per serving)
333 Calories
17g Fat
41g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 333
% Daily Value*
Total Fat 17g 22%
Saturated Fat 12g 62%
Cholesterol 186mg 62%
Sodium 65mg 3%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 11%
Total Sugars 29g
Protein 8g
Vitamin C 67mg 336%
Calcium 59mg 5%
Iron 3mg 17%
Potassium 504mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This marvelous mango custard dessert will win the hearts of both mango and custard lovers. The recipe can be whipped up in just 20 minutes with the use of a blender, food processor, or chopper. Coconut milk adds to the creamy tropical flavor while keeping this custard lower in fat than those made with dairy cream. You will need two mangoes for this dessert, as ripe as you can find them. 

The depth of color of your finished custard varies from light to deep orange depending on what type of mangoes you buy and how ripe they are.

Ingredients

  • 2 ripe fresh mangoes

  • 2 to 3 tablespoons white sugar

  • 1 cup coconut milk, regular or light

  • 2 1/2 tablespoons cornstarch

  • 3 large egg yolks

  • 1/4 cup fresh basil, or fresh mint leaves, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mango custard
    The Spruce / Diana Chistruga

  2. Slice up the mango into cubes (include flesh around stones).

    Slice up mango
    The Spruce / Diana Chistruga

  3. Set aside a few cubes or slices for serving, and place the rest in a blender, food processor, or large chopper (you want about 1 cup fruit). Add 2 to 3 tablespoons sugar and process 10 to 20 seconds to create a smooth mango puree. Leave this in the blender/processor.

    Mango in blender
    The Spruce / Diana Chistruga

  4. Pour 1/4 cup of the coconut milk into a mug or small bowl. Add the cornstarch and stir rapidly with a fork or whisk to dissolve.

    Pour coconut milk
    The Spruce / Diana Chistruga

  5. Add this mixture, plus egg yolks, to the mango puree in your blender/processor. Blitz for 10 seconds. Set aside.

    Blend mango
    The Spruce / Diana Chistruga

  6. Pour remaining coconut milk (3/4 cup) into a pot over medium heat. Bring to a light boil, stirring continually until small bubbles form on the outer edges and surface is lightly steaming.

    Pour coconut milk into pot
    The Spruce / Diana Chistruga

  7. Pour this hot coconut milk into your blender/processor. Immediately blitz to combine, 5 to 10 seconds.

    Pour coconut milk in blender
    The Spruce / Diana Chistruga

  8. To finish the custard, pour all of this back into your pot and switch heat on medium-high. Stir continuously and reduce heat to medium as it thickens, 7 to 10 minutes. Taste-test for sweetness, adding more sugar until desired sweetness is reached.

    Pour custard into pot
    The Spruce / Diana Chistruga

  9. When thickened to your liking, pour or scoop into serving dishes or glasses. Refrigerate until cold.

    Pour into serving dish
    The Spruce / Diana Chistruga

  10. To serve, distribute reserved cubes of fresh mango over the tops of the custard. Add sprigs of fresh mint if desired.

    Fresh mango
    The Spruce / Diana Chistruga

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.