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Summer is synonymous with the delightful taste of mangoes! When the heat is on and you’re looking for something refreshing and sweet, nothing beats a bowl of Mango Custard. This dessert is not only simple to make but also loved by people of all ages, from kids to adults.

Many home cooks often find their custard either too runny or lumpy. However, there's no need to fret! We have a foolproof recipe that guarantees your Mango Custard will be thick, creamy, and smooth, just like the ones you find in stores.

**Ingredients for Mango Custard**
Milk: 500 ml (Full-cream milk is ideal for the best texture)
Sugar: ½ cup (Adjust according to your preference)
Custard Powder: 2 tablespoons
Ripe Mango Pulp: 1 cup
Chopped Mango Pieces: For decoration
Dry Fruits: Cashews, almonds, and pistachios (Optional)

**Steps to Make Mango Custard**
Begin by pouring the milk into a heavy-bottomed pot and heating it on low until it boils. Once boiling, add the sugar and stir until it dissolves completely.

To avoid lumps in your custard, do not add the custard powder directly to the hot milk. Instead, take a small bowl, mix a bit of cold milk with the custard powder, and stir until smooth without any lumps.

Gradually add this custard mixture to the boiling milk while stirring continuously. Cook on low heat for about 3–4 minutes until the milk thickens. Once it reaches the desired thickness, remove it from the heat and let it cool completely.

After the custard has cooled to room temperature, mix in the mango pulp. Avoid adding the pulp to hot custard to preserve its flavor. Whisk until the mango and custard are well combined.

**3 Tips to Elevate the Flavor**

**Chill Before Serving:** Refrigerate the custard for at least 2–3 hours for enhanced flavor.

**Garnishing:** When serving, add chopped mango pieces, pomegranate seeds, and dry fruits for a delightful crunch and visual appeal.

**Adjusting Consistency:** If your custard is too thick, simply stir in a little cold milk to reach your desired consistency.

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