Mango Labaniyad (Creamy Custard) Recipe

Introduction

Mango Labaniyad is a creamy, luscious custard infused with the tropical sweetness of ripe Ataulfo mangoes. This smooth dessert combines rich dairy with fresh fruit purée, creating a refreshing treat perfect for warm days or special occasions.

Ingredients

• 2 cups whole milk
• 1 cup heavy whipping cream
• 6 egg yolks
• 1/4 cup cornstarch
• 5 tablespoons cane or granulated sugar
• 1 teaspoon vanilla extract
• 3 medium to large ripe Ataulfo mangoes, peeled and sliced

Instructions

1. Step 1: In a medium pot over medium heat, warm the milk and cream until hot but not boiling.
2. Step 2: In a large bowl, whisk together the egg yolks, cornstarch, sugar, and vanilla extract until smooth.
3. Step 3: When the milk mixture is hot, remove the pot from the heat. Slowly add a few tablespoons of the hot milk into the egg mixture while whisking continuously to temper the eggs.
4. Step 4: Pour the combined mixture back into the pot and return to medium-high heat. Whisk gently and continuously for 5 to 6 minutes until the custard thickens significantly.
5. Step 5: Transfer the custard to a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool.
6. Step 6: While the custard cools, blend the peeled and sliced mangoes in a blender until smooth and thick. If needed, add some cooled custard to help blend. You should have about 2 cups of mango purée.
7. Step 7: Once the custard reaches room temperature, gently fold the mango purée into it. Cover again with plastic wrap and refrigerate until fully chilled, at least 4 hours.
8. Step 8: Serve the Mango Labaniyad on its own or topped with fresh fruits of your choice.

Tips & Variations

• Use Ataulfo or another sweet, soft mango variety for the best flavor and texture.
• If the mango purée is too thick to blend, add a tablespoon of cooled custard or milk to ease blending.
• For an extra touch, sprinkle a little toasted coconut or chopped nuts on top before serving.
• You can substitute cane sugar with brown sugar or honey for a slightly different sweetness profile.

Storage

Store the Mango Labaniyad covered in the refrigerator for up to 3 days. To reheat gently, warm it lightly in a microwave or double boiler, stirring frequently to maintain texture, though it is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mangoes?

Yes, but Ataulfo mangoes are preferred for their sweetness and creamy texture. Other ripe mango varieties work, though the flavor and smoothness may vary.

How do I prevent the custard from curdling?

Temper the egg yolks by slowly adding hot milk while whisking continuously, and avoid overheating the custard when cooking it back on the stove. Gentle heat and constant stirring help maintain a smooth consistency.

Mango Labaniyad (Creamy Custard) Recipe

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★★★★★

4.5 from 78 reviews

Mango Labaniyad is a luscious and creamy custard dessert made with rich whole milk, heavy cream, egg yolks, and ripe Ataulfo mangoes puréed to silky perfection. This chilled custard blends velvety textures with tropical fruitiness, creating a refreshing treat that’s perfect for warm days or elegant dinners.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Custard Base Ingredients

• 2 cups whole milk
• 1 cup heavy whipping cream
• 6 egg yolks
• 1/4 cup cornstarch
• 5 tablespoons cane or granulated sugar
• 1 teaspoon vanilla extract

Mango Purée

• 3 medium to large ripe Ataulfo mangoes, peeled and sliced

Instructions

1. Heat the Milk and Cream: In a medium pot over medium heat, warm the whole milk and heavy cream until hot but not boiling, approximately 2 to 3 minutes.
2. Mix Egg Yolks and Dry Ingredients: While the milk mixture heats, whisk together the egg yolks, cornstarch, sugar, and vanilla extract in a large bowl until smooth and well combined.
3. Temper the Egg Mixture: Remove the hot milk and cream mixture from the heat. Gradually add a few tablespoons of this hot mixture into the egg yolk mixture, whisking continuously to prevent curdling and to temper the eggs.
4. Cook the Custard: Pour the combined mixture back into the pot. Heat over medium-high, whisking gently and continuously for about 5 to 6 minutes until the custard thickens significantly.
5. Cool the Custard: Transfer the thickened custard into a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature.
6. Prepare Mango Purée: While the custard cools, blend the peeled and sliced Ataulfo mangoes into a smooth, thick purée using a blender. If needed, add some cooled custard to help the blending process. You should have about 2 cups of mango purée.
7. Combine and Chill: Once the custard reaches room temperature, gently fold the mango purée into the custard until fully incorporated. Cover the mixture again with plastic wrap and refrigerate for at least 4 hours until fully chilled.
8. Serve: Enjoy the Mango Labaniyad custard chilled, either on its own or topped with additional fresh fruits. Store leftovers covered in the refrigerator for up to 3 days.

Notes

• Use ripe Ataulfo mangoes for the best sweet and creamy mango flavor.
• Whisk continuously when cooking custard to avoid lumps and prevent burning.
• Press plastic wrap directly on the custard surface to avoid skin formation.
• If mangoes don’t blend easily, a little custard added helps achieve a smooth purée.
• Custard can be kept refrigerated, covered, for up to 3 days.

Keywords: Mango custard, Labaniyad, creamy dessert, Ataulfo mango, homemade custard, tropical dessert, chilled custard