Easy Dairy-Free Mango Custard Recipe

Bowls of Mango Pudding on Tray (Close-up)
Getty Images/Joe Borrelli
Ratings (21)
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
308 Calories
19g Fat
31g Carbs
8g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 308
% Daily Value*
Total Fat 19g 24%
Saturated Fat 14g 71%
Cholesterol 156mg 52%
Sodium 73mg 3%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 16%
Protein 8g
Calcium 142mg 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
  • 1 cup coconut milk (regular or light)
  • 2 1/2 tablespoons cornstarch
  • 2 to 3 tablespoons white sugar
  • 3 egg yolks
  • Optional: 1/4 cup fresh basil (or fresh mint leaves)

Steps to Make It

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

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

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

  4. 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 a more sugar until desired sweetness is reached.

  5. When thickened to your liking, pour or scoop into serving dishes or glasses. Refrigerate until cold. To serve, distribute reserved cubes of fresh mango over the tops of the custard. Add sprigs of fresh mint if desired.