Go Back
–+ servings

Mango delight recipe | how to make mango dessert | creamy mango custard recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 6 servings

Ingredients
 

For custard

  • 500 ml milk
  • 2/3 cup sugar or according to your taste
  • 2 tbsp custard powder +1/4 cup cold milk
  • Pinch of orange food color

For mango pulp

  • 500 gram or 2 medium size ripe mangos

Other ingredient

  • 1 cup or 200 gram fresh milk
  • 1 cup small size rasgulla
  • 2 tbsp almond slits
  • 2 tbsp pistachio slits
  • Garnish: mango pieces
  • Pistachio slits

Instructions

  • In a heavy bottom pan, boil 500ml milk on medium flame.
  • Then add 2/3 cup sugar and mix well until sugar completely dissolves.
  • Now in another bowl add 2 tbsp custard powder and ¼ cup milk. Whisk it well so that there are no lumps in it.
  • Add the custard mixture and mix well.
  • Then add a pinch of orange food color (optional) and mix well.
  • Keep cooking until it becomes slightly thick and coasts the ladle. Switch off and set aside to cool.
  • In a bowl, add rasgulla by squeezing its sugar syrup. Add slightly warm custard mixture on rasgulla.
  • Refrigerate rasgulla and custard mixture for 30 minutes.
  • In a mixture jar, add 2 ripe mango pieces and grind them into a smooth paste. Keep it aside.
  • Now, in a bowl add 1 cup of fresh cream. Whisk the cream till it becomes fluffy.
  • Then add mango pulp and custard mixture into it. Mix everything with a whisker.
  • Add rasgulla, almond, and pistachio slits. Mix well.
  • Refrigerate mango delight for 1-2 hrs.
  • Serve mango delight with mango pieces and pistachio slits.

Notes

  • stir continuously milk after adding custard powder.
  • if the spoon is coated with milk mixture then milk has a perfectly thick consistency.
  • add slightly warm custard mixture into rasgulla, so they easily absorb it.
  • do not add any water and milk while grinding mango pulp.
  • whisk cream with a whisker, so air particles incorporate into the mixture.