I am not a regular buyer of Canned/Tinned Foods. But when comes to party or get together then lot to bake and cook. So at that time its much appreciable to have a quick and delicious dessert that can be made in 10 minutes of time. Today’s recipe is much close to restaurant version of Mango fruit custard and this recipe
Preparation Time :- 10 Minutes
Store Bought or Homemade Mango Pulp – 1 and 1/4 Cups or More as per taste (300gms approx)
Canned Cocktail fruits or Fresh or Frozen – 1-1 and 1/4 Cup (16 oz approx)
Heavy Cream or Whipping Cream – 2 Cups (16 oz approx)
Powdered Sugar – 2-3 Tbsp (You can increase)
Mango Essence or Any Flavor – 1/2tsp (Optional, substitute cardamom powder
Mango Fruit Custard Preparation
- Try to use Alphonsa Mango Pulp (Pic 1).
- Chill the bowl and whisk attachment before whipping the cream.
- Whip the cream to soft peaks (Pic 2).
- Add Mango Pulp (Pic 2) and powdered sugar.
- I have tried these two varieties (Pic 3) Fruit cocktail and Triple Cherry Mix, both works good.
- If using canned fruits, drop the fruits in a colander (Pic 4) and wash it in running water(Pic 5), drain well and keep it aside.
- You can add the essence/flavor right now to the whipped cream and mango pulp mixture.
- Finally add the mixed fruits (Pic 6) fold it gently and store in refrigerator till use.
- Once you mix fruits with cream then it should be used in 1-2 days, it wont stay good after that.
- Use fresh chopped assorted fruits instead of canned ones.
- Usually Fruit Custard has regular milk and custard powder in it but i usually skip both.
- To make custard, boil 1/2 cup milk, mix it with 1-2 Tbsp custard powder without lumps and cook again in low flame for a while by stirring continuously. When its cooled down add it to the whipped cream and other remains same in the above recipe.