Mango Custard — Eggless Pakistani Dessert with Chaunsa

Mango Custard — Eggless Pakistani Dessert with Chaunsa

Quick recipe summary
Make vanilla custard with milk and custard powder, cool, fold in Chaunsa mango pulp + fruit. Refrigerate. Serves 6.

Why this recipe works

Mango custard is the easy, kid-friendly Pakistani version of crème anglaise — no eggs, no fuss, and the Chaunsa makes it taste like high-end restaurant dessert.

What's great about this approach

  • Eggless
  • Beginner-friendly
  • Make-ahead
  • Endlessly customizable — add any fruit

What to watch for

  • Custard powder needs to be slurried in cold milk first
  • Don't stop stirring while custard thickens
  • Cool fully before adding mango

At a glance

Prep time Cook / set time Servings Difficulty
15 min 60 min 6 Beginner

Ingredients

  • 3 tbsp custard powder (vanilla flavor)
  • 4 tbsp sugar (adjust to mango sweetness)
  • 750ml full-fat milk
  • 1.5 cups Chaunsa mango pulp
  • 1 ripe mango, diced
  • 1 banana, sliced
  • Optional: grapes, pomegranate seeds, almonds

Best mango for this recipe: Nawabpuri Chaunsa or Mosami Chaunsa — see notes in step 1 for why.

Step-by-step instructions

  1. Mix custard powder with 1/4 cup cold milk to make a smooth slurry.
  2. Heat remaining milk with sugar. Bring to a gentle boil.
  3. Gradually pour the slurry into the hot milk while whisking constantly.
  4. Cook 3–5 minutes until thickened to a pouring cream consistency.
  5. Remove from heat. Cover with plastic wrap (touching surface to prevent skin).
  6. Cool to room temperature.
  7. Once cool, fold in mango pulp.
  8. Add diced mango, banana, and any other fruit. Refrigerate at least 2 hours.
  9. Serve cold, garnished with almonds.

Tips from our family kitchen

  • For a richer version, replace 1/4 cup milk with cream
  • Layer in glass cups for a parfait presentation
  • Adding a tablespoon of mango puree on top before serving makes it more photogenic

Frequently asked questions

Can I make custard without custard powder?

Yes — use cornstarch (3 tbsp) + 1 tsp vanilla. Same method.

Why does custard get a skin?

Air exposure during cooling. Plastic wrap touching the surface prevents this.

How long does mango custard keep?

2 days refrigerated. Fruit darkens after that.

Need fresh, naturally-ripened mangoes for this recipe?

Every recipe on this site is tested with mangoes from our family farm in Pir Khursheed Colony, Multan — hand-picked, naturally ripened (zero calcium carbide), and cold-chain shipped Pakistan-wide. Browse our 2026 harvest

— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan

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