Mango custard

Cooking Instructions
- 1
In a grinder jar, take roughly chopped mango pieces.
I have used baiganpalli variety.
Use any mango of your choice but it has to have less fibres. - 2
Add into the grinding jar granulated sugar, salt, green cardamoms and 1/2 cup room temperature milk. Grind it. To make it still smoother add 1/2 cup milk more and grind again.
Now transfer the flavoured sweet mango puree into a pan and cook it in slow heat. - 3
Go for stirring and mixing regularly. As it becomes thick, add some more sugar. Keep 1/2 cup milk for making custard slurry and add rest into the mango puree.
Continue cooking at slow heat. - 4
Next in a small bowl, make a lump free slurry of custard powder with room temperature milk.
- 5
As the mango puree is cooked giving a nice aroma and becomes thicker in consistency, mix again and add the prepared custard slurry. Keep the heat very slow else your custard may curdle.
- 6
Go in for continuous stirring using a whisker or spatula.
As you find bubbles, you know your custard is cooking. - 7
Switch the heat off. Creamy mango custard is ready!!
Transfer into a serving dish and keep in fridge for at least 2 hours.
Then garnish a chilled mango custard with fruits and dry fruits of your family and your kids choice. - 8
Serve chilled!!
Pack it chilled in your kids lunch box. He/ she will surely enjoy the lunch dessert 🙂 - 9
- 10
If you fear curdling of mango custard, then first make a regular custard. Cool it. Then add the uncooked flavoured sweet mango puree into it. Give a nice mix. This is also another way of making delicious mango custard..
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