Delicious low calorie dessert

Simple Homemade Mango Custard Recipe

May 29, 2018 by Michelle

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This mango custard takes just a few minutes to make and uses just a few ingredients. The light flavor and few calories make this perfect for a summer dessert. This post includes some affiliate links. If you click on them and purchase, I earn a small commission.

Simple dessert recipe mango custard

Summer came with a vengeance in Chicago. We went from the heat running to roasting in about 24 hours. That means I tend to not make heavy desserts, and I definitely don’t want to turn on my oven if I can avoid it.

But I still want dessert. That’s when I turn to no bake desserts that tend to be cooling like this mango custard. My kids love peach ice cream, but sometimes it’s so hot I need something that doesn’t melt, especially when serving guests.

Better yet, this mango custard just so happens to be under 100 calories per serving and gluten free. How can you not fall in love with this?

Low cal mango custard recipe

My kids beg me to make this all the time, and as easy as it is, why not?

The mango custard lasts two to three days in the fridge, so this makes the perfect make ahead dessert for any summer BBQs or other entertaining you happen to do. Just pull them from the fridge and add chopped kiwi and a little lime juice, and you’re set!

Delicious low calorie dessert

Pair this with some Instant Pot baked beans (recipe coming this week – check back!) and a cherry pie salad plus a simple fun salad like my favorite goat cheese dried cherry salad and your burgers or brats or ribs. Then make sure you invite me because that sounds like heaven!

How to Make Homemade Mango Custard

Peel mangos and cut into large chunks (essentially large enough to fit in your blender). If you want to make this even easier, use frozen mango. I pick up bags of frozen mango to use for smoothies all the time.

If you use frozen mango, use about 5 cups frozen, and let it thaw to just about room temperature. You can microwave it gently to speed the process, but I often just put the measuring cup in my fridge the night before I plan to make this instead.

Put mango chunks into your blender, along with the evaporated milk. Puree until smooth, then pour into a large bowl.

While the mango purees, heat water. Add gelatin and sugar and to the hot water and stir, stir, stir until they’re totally dissolved. This will take 2-3 minutes. Make sure you start stirring as you add the gelatin. If you add the gelatin and then let it sit for a minute, it will turn into a hard clump and take way longer to dissolve.

Add ice cubes to mango mixture, then pour gelatin into it and stir until fully dissolved. Again, this will take a minute or so.

Pour mixture into individual ramekins and chill for at least 3 hours. You can heat the ramekins by dipping into a bowl of hot water (don’t let it touch the pudding), then use a knife to loosen and invert on a plate or serve in the ramekins.

I garnish the mango custard with a diced kiwi, the leftover mango that I then dice and squeeze of lime juice. This makes ~12-14 small ramekins. They’re good the day of and up to 2-3 days after.

Have you ever tried mango custard? What’s your go to summer dessert?

Mango Custard

Mango Custard

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes

This light and airy custard tastes amazing and makes a perfect summer dessert. It's low in calories and naturally gluten free. This make ahead dessert is perfect for any party or get together you have planned.

Ingredients

  • 3 1/2 c mango puree
  • 1 c evaporated milk
  • 1 c hot water
  • 2 envelopes unflavored gelatin
  • 1/3 c sugar
  • 1/2 c ice cubes
  • 2 kiwi
  • 1 T lime juice

Instructions

  1. Peel mangoes and cut into large chunks or use frozen mango. Use approximately 5 cup mango chunks to get 3 1/2 cups mango puree.
  2. Place mango chunks into blender, along with the evaporated milk. Puree until smooth, then pour into a large bowl.
  3. While the mango purees, heat water. Add gelatin and sugar and to hot water and stir, stir 2-3 minutes until dissolved. 
  4. Add ice cubes to mango mixture, then pour in gelatin stir until fully dissolved.
  5. Pour mixture into individual ramekins and chill for at least 3 hours.
  6. To serve, heat the ramekins by dipping into a bowl of hot water (don’t let it touch the pudding), then use a knife to loosen and invert on a plate or serve in the ramekins.
  7. Optional: garnish mango custard with a diced kiwi, leftover diced mango and squeeze of lime juice.
  8. Store in fridge 2-3 days.

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Nutrition Information:
Yield: 12 Serving Size: 1 custard
Amount Per Serving:Calories: 90 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 6mg Sodium: 26mg Carbohydrates: 17g Fiber: 1g Sugar: 15g Protein: 3g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

Side note on the mangos: You can buy pureed mango, but beware what else is in it. I prefer to buy 3 or 4 mangos and puree them myself or use frozen mango chunks. It takes between 2 and 3 large mangos to get the 3 1/2 c pureed mango. Peel them, cut into large chunks and add slowly to your blender to get the puree. If you accidentally cut into the pit, you may want to strain the puree (or you can pick out individual pieces if you’re patient enough). Reserve the remaining mango and dice to use for garnish.

Homemade mango custard recipe. Perfect summer dessert that is light and low calorie plus naturally gluten free but absolutely delicious

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